Salt-Roasted Turkey with Lemon and Oregano
A flavorful Mediterranean-inspired roast turkey seasoned with kosher salt, fresh oregano, lemon, and garlic. The bird is dry-brined overnight and roasted to perfection with aromatic herbs and citrus.
Ingredients
- •⅓ cup 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 whole 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
- •3 whole lemons, coarsely chopped
- •2 stalks celery stalks, chopped
- •1 whole onion, chopped
- •2 tablespoons chopped fresh oregano
- •2 teaspoons chopped fresh thyme
- •2 teaspoons ground black pepper
- •1 teaspoon coarse kosher salt
- •½ cup extra-virgin olive oil, divided
- •6 tablespoons fresh lemon juice, divided
- •3½ cups Ultimate Turkey Stock or low-salt chicken broth, divided
- •1 serving Greek-Inspired Fresh Oregano and Giblet Pan Gravy
Cooking Instructions
- 1.
Mix all ingredients in small bowl.
5 min
- 2.
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.
20 min
- 3.
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.
15 min
- 4.
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).
195 min
- 5.
While turkey rests, prepare gravy.
15 min