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Salt-Roasted Turkey with Lemon and Oregano

Bruce Aidells
  • 1335 minutes
  • Serves 8 to 10

INGREDIENTS

1

14- to 16-pound turkey

2

Celery stalks

2 tbsp

Garlic

2 tbsp

Lemon peel

3

Lemons

4 tbsp

Marjoram, fresh

1

Onion

2 tsp

Thyme, fresh

3 1/2 cups

Ultimate turkey stock or low-salt chicken broth

6 tbsp

Lemon juice, fresh

1 2/3 tbsp

Black pepper, ground

1/3 cup

Kosher salt, coarse

1/2 cup

Olive oil, extra-virgin

1

Greek-inspired fresh oregano and giblet pan gravy