Salt-Roasted Turkey with Lemon and Oregano

Ingredients for Salt-Roasted Turkey with Lemon and Oregano

• 50g coarse kosher salt (preferably Diamond Crystal brand)

• 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

• 2 tablespoons finely grated lemon peel

• 2 tablespoons finely chopped garlic

• 1 tablespoon ground black pepper

• 1 14- to 7.3kg turkey

• neck, heart, and gizzard reserved for Ultimate Turkey Stock

• 3 lemons, coarsely chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• 2 tablespoons chopped fresh oregano

• 2 teaspoons chopped fresh thyme

• 2 teaspoons ground black pepper

• 1 teaspoon coarse kosher salt

• 120ml extra-virgin olive oil, divided

• 90ml fresh lemon juice, divided

• 850 to 1075ml Ultimate Turkey Stock or low-salt chicken broth, divided

• Greek-Inspired Fresh Oregano and Giblet Pan Gravy

How to make Salt-Roasted Turkey with Lemon and Oregano

Mix all ingredients in small bowl.

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.

Set rack at lowest position in oven and preheat to 177°C. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 60ml oil, and 45ml 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 475ml stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 240ml stock into pan. Roast 45 minutes; add 120ml to 1325ml stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 74°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.