Monday, December 13, 2010

Salt Roasted Turkey with Lemon and Oregano

I tried a new Turkey recipe this Thanksgiving.  I found this recipe at Bon Appetit and it looked delicious.  It seemed like salt-rubbed birds were "in" this year - I'd never tried it before.  The bird was flavorful and moist.  The best part of this recipe was the amazing gravy it produced!
Salt Roasted Turkey with Lemon and Oregano

1/3 cup coarse kosher salt
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
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 Turkey Stock low-salt chicken broth, divided

For salt rub: 

Mix all ingredients in small bowl. 

Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. 

Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.
Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). 

While turkey rests, prepare gravy. 

Greek-Inspired Fresh Oregano and Giblet

Pan juices reserved in turkey roasting pan from the turkey.
4 1/2 cups (or more) turkey stock or low-salt chicken broth
1 cup finely chopped onion
1/2 cup all purpose flour
1/2 cup dry white wine
2 1/2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice

Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. 

Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and season with salt and pepper.

No comments:

Post a Comment