Salt-Roasted Turkey with Lemon and Oregano

By Dixie8686

Recipes & Menus | Recipes

Salt-Roasted Turkey with Lemon and Oregano

8 to 10 servings

PREP:

30 minutes

TOTAL:

21 hours 45 minutes (includes salting and roasting time)

Recipe by Bruce Aidells

Photograph by Hans Gissinger

November 2010

Ingredients

• 1/3 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

Details

Servings 8
Preparation time 30mins
Cooking time 1290mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Salt Rub

Mix all ingredients in small bowl.

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 1 1/2 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.

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