Greek Roast Turkey Recipe
Ingredients
| Turkey | 20 Pound | |
| Salt and pepper | 1 | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Garlic | 4 Clove (20 gm), minced | |
| Dried oregano | 2 Teaspoon, crumbled |
Directions
Wash turkey thoroughly and wipe dry.
Rub the entire surface as well as the cavity with salt and pepper and a few tablespoons of the lemon juice.
Scatter garlic over surface and tuck inside the cavity.
Place on a rack in a shallow roasting pan and insert meat thermometer in the thickest part of the thigh.
Roast in a 425° oven for 40 minutes; reduce temperature to 325° and roast until thermometer registers 175°, about 4 to 4 1/2 hours.
Sprinkle with oregano and pour remaining lemon juice over all.
Transfer to a carving board.
Pour 1/2 cup water into pan drippings and bring to a boil; skim fat and serve alongside.
Figure about 200 calories per 4 ounce serving.
Rub the entire surface as well as the cavity with salt and pepper and a few tablespoons of the lemon juice.
Scatter garlic over surface and tuck inside the cavity.
Place on a rack in a shallow roasting pan and insert meat thermometer in the thickest part of the thigh.
Roast in a 425° oven for 40 minutes; reduce temperature to 325° and roast until thermometer registers 175°, about 4 to 4 1/2 hours.
Sprinkle with oregano and pour remaining lemon juice over all.
Transfer to a carving board.
Pour 1/2 cup water into pan drippings and bring to a boil; skim fat and serve alongside.
Figure about 200 calories per 4 ounce serving.
Chef
