The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here, we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.
- 10 cloves garlic, divided
- 1/2 cup lemon juice
- 1/2 cup Worcestershire sauce
- 1/2 cup kosher salt
- One 12-pound natural or organic turkey (see Shopping Tip)
- 1/4 cup freshly grated lemon zest
- 1/4 cup packed fresh oregano leaves
- 2 tablespoons canola oil
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine or dry vermouth
- One 14-ounce can reduced-sodium chicken broth
- Tip: Shopping tip: Look for turkey labeled “natural” or “organic” in natural-foods stores or well-stocked supermarkets. Turkeys labeled “heritage” are also typically “natural.” If you can’t find one, don’t overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.
Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in the lemon juice, Worcestershire, salt and 4 quarts cold water.
Remove the giblets from turkey (if included) and trim the excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
Preheat the oven to 350 degrees F.
Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop the garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in the oil, pepper and water). Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 30-45 minutes more.
Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup). Whisk the flour with 1/4 cup water in a small bowl.
Set the roasting pan over two burners on medium heat. Add the wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1-2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
180 calories; 6g total fat; 2g total saturated fat; 66mg cholesterol; 120mg sodium; 2g carbohydrates; 0g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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