Name: Salt-Roasted Turkey with Lemon and Oregano
Cook time: 30 minutes
Total time: 21 hours 45 minutes (includes salting and roasting time)
Yield: Makes 8 to 10 servings
Ingredients: 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; 1 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock; 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 4 1/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided; Greek-Inspired Fresh Oregano and Giblet Pan Gravy

Top view of a saltroasted turkey with lemon and oregano on a serving platter.

Salt-Roasted Turkey with Lemon and OreganoHans Gissenger

The technique: Rub the bird with an herbal, citrusy salt mixture and let it chill overnight. As the turkey sits, the salt draws moisture to the skin. During roasting, the flavorful liquid seasons the meat and keeps it moist.
The payoff: A superjuicy bird with crisp, browned skin.

Recipe notes

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