Salt Roasted Turkey with Lemon and oregano

By taniaf

Ingredients

• rub:
• 1/2 cup coarse kosher salt
• 1 tbso dried oregano
• 2 tbsp finely grated lemon peel
• 2 tbsp finely chopped garlic
• 1 tbsp ground pepper
• turkey:
• 12-14 lb turkey
• 3 lemons, coarsely chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 tbsp oregano
• 2 tsp rosemary
• 1 tsp salt
• 1/2 cup olive oil
• 6 tbsp fresh lemon juice
• 3.5-4.5 cups broth
• oven bag

Details

Servings 8
Preparation time 30mins
Cooking time 33mins

Preparation

Step 1

Salt rub: mix all ingredients in a small bowl.
Turkey: Rinse turkey. Pull out all from inside and discard. Sprinkle 4 tbsp salt rub inside turkey. Slide bird into oven bag. Sprinkle rest of salt rub over bird. Close bag, place on a rimmed baking sheet and refrigerate 18-24 hours.
Roasting: Set rack at lowest position in oven and preheat to 350. Place rack in a large roasting pan. Rinse turkey, pat dry. Combine lemons, celery, onion, oregano, rosemary, pepper and salt, 1/4 cup oil, and 3 tbsp lemon juice in a large bowl. Spoon into main cavity. Whisk rest of oil and lemon juice in a small bowl. Tuck wings under, tie legs loosely. Place turkey on rack, brush with lemon oil.
Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with lemon oil. Roast 45 minutes, pour 1 more cup stock into roasting pan. Roast 45 minutes, add 1/2-1 cup stock to pan to maintain liquid level. Turn pan around, roast until thermometer inserted is 165, up to 45 minutes longer. Transfer to platter, reserve pan with juices. Tent with foil, let rest 30 minutes before carving.