Greek Lemon Turkey
Total TimePrep: 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 thermometer reads 180°. Remove turkey from bag. Let stand for 20 minutes before carving. Keep vegetables warm. Serve turkey and vegetables with drippings.
Nutrition Facts8 ounce-weight: 516 calories, 19g fat (5g saturated fat), 184mg cholesterol, 498mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 57g protein.
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Nov 23, 2011
This will be my third year making this turkey recipe. My husband LOVES it and requests it specifically. The oregano gives the turkey a great flavor. The only down fall I have for this recipe is making gravy from the drippings, I just don't like the taste. Easy fix, I just make a separate gravy!!