Roast Greek Lemon Turkey

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering Roast Greek Lemon Turkey recipe! This delightful dish combines the succulent flavors of tender turkey with the zesty tang of lemon and the aromatic essence of Greek herbs and spices. The turkey is marinated in a tantalizing blend of lemon juice, garlic, oregano, and olive oil, infusing it with a burst of Mediterranean flavors. Roasted to perfection, this recipe promises to be a showstopper on your dinner table, bringing together the best of Greek cuisine and classic roast turkey.

Keywords: Roast, Greek, Lemon, Turkey, Recipe

Roast greek lemon turkey recipe details

Roast greek lemon turkey recipe, recipe Rating: 4.6
Number of votes:110

This Greek-style recipe really gives you a chance to know your bird. Over two days, you’ll fill him with garlic, rub spices all over him, stuff him with carrots and onions, watch him cook in the oven. Heck, you’ll spend as much time with the bird as you will with those relatives you only see once a year. Which might be a good thing.
Ready in: 1 hour 40 mins

Ingredients

Makes: 10

• 1 (15 to 20 pound) turkey
• 6 large garlic cloves, peeled and quartered lengthwise
• 1/2 cup crushed dried oregano
• 1 tablespoon salt (optional)
• 1 tablespoons freshly ground pepper
• 1/2 cup lemon juice
• 4 large onions
• 6 large potatoes
• 4 carrots

Preparation method

Prep: 10 mins | Cook: 1 hour 30 mins

1. With a sharp knife, slice several incisions in the bird. Insert a garlic chunk into each incision. Press meat to cover garlic.
2. Place bird in large turkey cooking bag.
3. Combine oregano, salt, pepper, and lemon juice. Rub this mixture over the entire bird with your hands, and close bag. Refrigerate at least 6 hours or overnight.
4. Preheat oven to 350 degrees F.
5. Place bag in roasting pan, open bag, and stuff onions, potatoes, and carrots in with the bird. Close bag and bake until meat thermometer measures 185 degrees F, about 20 minutes per pound, .
6. Remove bird and vegetables from bag, carefully reserving drippings for use as gravy. Mash the potatoes.