Salt-Roasted Turkey with Lemon and Oregano
- 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
- 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
- Greek-Inspired Fresh Oregano and Giblet Pan Gravy
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery stalks (2)
- Garlic (2 tablespoons)
- Lemon peel (2 tablespoons)
- Lemons (3)
- Onion (1)
- Oregano, fresh (2 tablespoons)
- Oregano or, fresh (2 tablespoons)
- Thyme, fresh (2 teaspoons)
- Canned Goods
Ultimate turkey stock or low-salt chicken broth (3 1/2 cups)
- Cooking & Baking
- Black pepper, ground (1 2/3 tablespoon)
- Kosher salt, coarse (1/3 cup)
- Olive oil, extra-virgin (1/2 cup)
- Drinks
- Greek-inspired fresh oregano and giblet pan gravy (1)
- Lemon juice, fresh (6 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
58.1Rating
1-100
1-100
14Tweets
184Facebook
Shares
Shares
12StumbleUpon
Views
Views
168PinterestPins
Recipe Stats
Published November 1, 2010 (2 years ago).
8 people saved this recipe.
