Salt-Roasted Turkey with Lemon and Oregano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 onion, chopped
- 1 tablespoon ground black pepper
- 2 teaspoons ground black pepper
- 1 teaspoon coarse kosher salt
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons finely chopped garlic
- 2 celery stalks, chopped
- 1/2 cup extra-virgin olive oil, divided
- Carbohydrate 8 g(3%)
- Cholesterol 1633 mg(544%)
- Fat 26 g(39%)
- Fiber 2 g(9%)
- Protein 123 g(246%)
- Saturated Fat 5 g(27%)
- Sodium 1954 mg(81%)
- Calories 776
PreparationFor salt rub: Mix all ingredients in small bowl. For turkey: Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. To roast turkey: Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil. Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). While turkey rests, prepare gravy.
PreparationFor salt rub: Mix all ingredients in small bowl. For turkey: Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. To roast turkey: Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil. Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). While turkey rests, prepare gravy.
