Greek Lemon Turkey Recipe

4 1 1
Greek Lemon Turkey Recipe
Greek Lemon Turkey Recipe photo by Taste of Home
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Greek Lemon Turkey Recipe

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4 1 1
Publisher Photo
Baking this bird in an oven bag keeps it moist and tender. Round out servings of meat and vegetables with the flavorful herb drippings.
Recommended: 38 Greek-Style Dinners
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2-1/2 hours + standing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2-1/2 hours + standing

Ingredients

  • 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

Directions

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. Yield: 16-20 servings.
Originally published as Greek Lemon Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p47

Nutritional Facts

8 ounce-weight: 516 calories, 19g fat (5g saturated fat), 184mg cholesterol, 498mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 57g protein.

  • 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
  1. 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.
  2. 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. Yield: 16-20 servings.
Originally published as Greek Lemon Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p47

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MY REVIEW
strkeepr User ID: 4647093 136126
Reviewed 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!!"

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