Recipes on a Budget

"Affordable Recipes for All"

Salt-Roasted Turkey with Lemon and Oregano

 

RUB:    
     
1/3 cup coarse Kosher salt
2 Tbsp chopped fresh oregano or 1 Tbsp dried
2 Tbsp finely grated lemon peel
2 Tbsp finely chopped garlic
1 Tbsp ground black pepper
     
TURKEY:    
     
1 ea 14- to 16-lb turkey; neck, heart, and gizzard reserved for turkey stock
3 ea lemons, coarsely chopped
2 ribs celery, chopped
1 ea onion, chopped
2 Tbsp chopped fresh oregano
2 tsp chopped fresh thyme
2 tsp ground black pepper
1 tsp coarse Kosher salt
1/2 cup extra-virgin olive oil, divided
6 Tbsp fresh lemon juice, divided
3-1/2 to 4-1/2 cups turkey stock or low-salt chicken broth, divided

 

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; 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).

(8 to 10 servings)

 

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02/16/2012 - Posted by | Turkey

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