Salt-Roasted Turkey with Lemon and Oregano
Salt-Roasted Turkey with Lemon and Oregano requires approximately 21 hour and 45 minutes from start to finish. This recipe serves 10. One serving contains 913 calories, 106g of protein, and 49g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have lemon peel, lemons, ground pepper, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Mix all ingredients in small bowl.
Rinse turkey. Pull out metalinsert that holds legs and remove fat padsfrom neck and main cavities.
Sprinkle 4tablespoons salt rub inside cavities. Slidebird into turkey-size oven bag.
Sprinkleremaining salt rub over bird. Closebag; place on rimmed baking sheet andrefrigerate turkey 18 to 24 hours.
Set rack at lowestposition in oven and preheat to 350°F.
Placerack in large roasting pan. Rinse turkey; patdry.
Combine lemons, next 6 ingredients,1/4 cup oil, and 3 tablespoons lemon juice inlarge bowl; spoon into main cavity.
Whiskremaining oil and lemon juice in small bowl.Tuck wing tips under; tie legs loosely.
Placeturkey on rack; brush with some lemon oil.
Pour 2 cups stock into roasting pan.Roast turkey 1 hour.
Brush all over withremaining lemon oil. Roast turkey 45minutes; pour 1 cup stock into pan. Roast45 minutes; add 1/2 cup to 11/2 cups stockto pan to maintain liquid level. Turn panaround. Roast until thermometer insertedinto thickest part of thigh registers 165°F,about 45 minutes longer.
Transfer turkeyto platter; reserve pan with juices. Tentturkey loosely with foil; let rest 30 to 45minutes (internal temperature will rise 5 to10 degrees).
While turkey rests, prepare gravy.