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Ingredients
- Ingredients
- Rub
- 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
- Turkey
- 1 14- to 16-pound 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
- 1/2 cup extra-virgin olive oil, divided
- 6 tablespoons fresh lemon juice, divided
- 3 1/2 to 41/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided
Preparation
Step 1
The Technique: Salt-Rubbed
Rub the bird with an herbal, citrusy salt mixture and let it chill overnight. As the turkey sits, the salt draws moisture to the skin. During roasting, the flavorful liquid seasons the meat and keeps it moist, so you get a super-juicy bird with crisp, browned skin.
Salt Rub
Mix all ingredients in small bowl.
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
Pour 2 cups stock into roasting pan.
While turkey rests, prepare gravy.