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Greek Lemon Turkey

 Greek Lemon Turkey
Baking this bird in an oven bag keeps it moist and tender. Round out servings of meat and vegetables with the flavorful herb drippings.
16-20 ServingsPrep: 20 min. + marinating Bake: 2-1/2 hours + standing


  • 1 turkey (16 to 20 pounds)
  • 6 garlic cloves, peeled and quartered
  • 1/2 cup dried oregano
  • 1/2 cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • 5 large onions, quartered
  • 6 large potatoes, cut into 2-inch cubes
  • 5 medium carrots, quartered


  • Make several deep slits in the turkey; insert a garlic slice into
  • each slit. Combine the oregano, lemon juice, salt and pepper; rub
  • over turkey. Place flour in oven bag and shake well. Place turkey in
  • bag and close. Refrigerate for 6 hours or overnight.
  • Place oven bag in a roasting pan at least 2 in. deep. Add onions,
  • potatoes and carrots to bag. Close bag with nylon tie provided (do
  • not allow oven bag to hang over pan). Bake, uncovered, at 350°
  • for 2-1/2 to 3 hours or until meat thermometer reads 180°.
  • Remove turkey from bag. Let stand for 20 minutes before carving.
  • Keep vegetables warm. Serve turkey and vegetables with drippings.
  • Yield: 16-20 servings.

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Greek Lemon Turkey (continued)

Nutritional Facts: 8 ounces cooked turkey equals 516 calories, 19 g fat (5 g saturated fat), 184 mg cholesterol, 498 mg sodium, 27 g carbohydrate, 4 g fiber, 57 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer