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5.0 from 3 votes

Lemon Oregano Roasted Turkey

When it comes to Thanksgiving Turkey recipes you want something easy that makes a flavorful, juicy, turkey every time — enter this dry-brined turkey recipe. It's so easy you’ll never make a roast turkey any other way. Place your frozen turkey in the refrigerator 5 days before you plan to serve it so it thaws in time!

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Dry Brine
1 d
Total Time
1 d 2 hrs 50 mins
Servings: 12
Calories: 4876 kcal
Course: Main Course
Cuisine: American-Mediterranean Fusion

Ingredients

  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 3 lemons
  • 2 tablespoons kosher salt
  • 2 tablespoons dried oregano
  • 1 tablespoon ground fennel
  • 1 tablespoon dried thyme
  • 2 teaspoons sugar
  • 2 teaspoons freshly ground black pepper
  • 1 (12-14 pound) turkey
  • 1 yellow onion, quartered

Instructions

    Cup of Yum
  1. Prepare the rub: In a small bowl. Combine minced garlic, olive oil, salt, zest from 2 lemons, 3 tablespoons of lemon juice from 1 of the zested lemons, oregano, fennel, thyme, sugar, and black pepper. Quarter the other lemons and set aside. You’ll use them to stuff the cavity of the turkey later.
  2. Dry-brine the turkey: Remove the neck and giblets from the bird and discard or use to make gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on a platter or rimmed baking sheet large enough to hold the bird but small enough to fit in your refrigerator. Gently lift the skin up from the breasts and use your fingers to separate the skin from the breast meat and leg meat. Massage the rub into the meat under the skin, on top of the skin, and inside the cavity of the turkey.
  3. Refrigerate: Wrap the turkey in plastic wrap and store it in the refrigerator for at least 24 hours and up to 48 hours. The salt in the rub penetrates the meat and keeps it juicy.
  4. Heat the oven: Position a rack in the bottom third of the oven. Preheat the oven to 425°F.
  5. Prepare the turkey: Remove and discard the plastic wrap. Set the turkey breast side up on a roasting rack set in a roasting pan. Place the quartered lemons and quartered onion inside the cavity of the bird. Use butcher’s twine to truss the Turkey or tie the legs together and tuck the wings under the body so they don’t burn. Season skin with an additional sprinkle of salt and pepper.
  6. Roast the turkey: Place the turkey in the hot oven and roast for 20-30 minutes. The skin will start to turn golden brown. Reduce the heat to 350°F and cook for an additional 60 minutes.
  7. Rotate, baste, and cover the turkey: All ovens are different. It’s best to rotate the pan 180 degrees to ensure even cooking. Use a baster to draw up any fluids from the bottom of the pan and squeeze it over the breast. Tent the breast with foil to prevent overcooking it. Roast for another 60 minutes. The turkey is ready when an instant-read thermometer inserted into the thickest part of the thigh reads 160°F.
  8. Remove the turkey and let it rest: Remove the turkey from the oven, and let it rest for 15 to 20 minutes. The temperature should rise to 165°F through carryover cooking.
  9. Serve: Carve and serve on a platter decorated with sliced lemons and herbs then with your favorite sides.

Notes

  • to browse quality Mediterranean ingredients including the
  • olive oil
  • oregano
  • used in this recipe.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
  • This recipe will serve 10 to 12 people 4 ounces of meat each. The calorie count will be less if you do not eat the skin. 

Nutrition Information

Calories 487.6kcal (24%) Carbohydrates 0.7g (0%) Protein 69.7g (139%) Fat 21.7g (33%) Saturated Fat 5.2g (26%) Polyunsaturated Fat 5.1g Monounsaturated Fat 8.4g Trans Fat 0.2g Cholesterol 231.9mg (77%) Sodium 1523.5mg (63%) Potassium 721.7mg (21%) Sugar 0.9g (2%) Vitamin A 180.3IU (4%) Calcium 36.2mg (4%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 4876

% Daily Value*

Calories 487.6kcal 24%
Carbohydrates 0.7g 0%
Protein 69.7g 139%
Fat 21.7g 33%
Saturated Fat 5.2g 26%
Polyunsaturated Fat 5.1g 30%
Monounsaturated Fat 8.4g 42%
Trans Fat 0.2g 10%
Cholesterol 231.9mg 77%
Sodium 1523.5mg 63%
Potassium 721.7mg 15%
Sugar 0.9g 2%
Vitamin A 180.3IU 4%
Calcium 36.2mg 4%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.