Salt-Roasted Turkey with Lemon and Oregano

Name: Salt-Roasted Turkey with Lemon and Oregano
Total time: 4 h 10 min
Yield: 8 servings
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

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.

8 servings

4 hr 10 min

Published October 4, 2025

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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

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

Mix all ingredients in small bowl.

5 min

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

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

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

While turkey rests, prepare gravy.

15 min