Salt-Roasted Turkey With Lemon And Oregano
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
38
Spice
47
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Oregano (chopped fresh)2 tbsps
Lemon Peel (finely grated)2 tbsps
Garlic (finely chopped)2 tsps
Ground Black Pepper2 tsps
Thyme (chopped fresh)1 tsp
Coarse Kosher Salt6 tbsps
Lemon Juice (fresh, divided)4.5 cups
Turkey Stock (ultimate)Directions:
1
For salt rub: Mix all ingredients in small bowl
2
Mix all ingredients in small bowl
3
For turkey: Rinse turkey
4
Pull out metal insert that holds legs and remove fat pads from neck and main cavities
5
Sprinkle 4 tablespoons salt rub inside cavities
6
Slide bird into turkey-size oven bag
7
Sprinkle remaining salt rub over bird
8
Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours
9
Rinse turkey
10
Pull out metal insert that holds legs and remove fat pads from neck and main cavities
11
Sprinkle 4 tablespoons salt rub inside cavities
12
Slide bird into turkey-size oven bag
13
Sprinkle remaining salt rub over bird
14
Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours
15
To roast turkey: Set rack at lowest position in oven and preheat to 350°F
16
Place rack in large roasting pan
17
Rinse turkey; pat dry
18
Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity
19
Whisk remaining oil and lemon juice in small bowl
20
Tuck wing tips under; tie legs loosely
21
Place turkey on rack; brush with some lemon oil
22
Pour 2 cups stock into roasting pan
23
Roast turkey 1 hour
24
Brush all over with remaining lemon oil
25
Roast turkey 45 minutes; pour 1 cup stock into pan
26
Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level
27
Turn pan around
28
Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer
29
Transfer turkey to platter; reserve pan with juices
30
Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees)
31
While turkey rests, prepare gravy
32
Set rack at lowest position in oven and preheat to 350°F
33
Place rack in large roasting pan
34
Rinse turkey; pat dry
35
Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity
36
Whisk remaining oil and lemon juice in small bowl
37
Tuck wing tips under; tie legs loosely
38
Place turkey on rack; brush with some lemon oil
39
Pour 2 cups stock into roasting pan
40
Roast turkey 1 hour
41
Brush all over with remaining lemon oil
42
Roast turkey 45 minutes; pour 1 cup stock into pan
43
Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level
44
Turn pan around
45
Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer
46
Transfer turkey to platter; reserve pan with juices
47
Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees)
48
While turkey rests, prepare gravy