Salt-Roasted Turkey with Lemon and Oregano Recipe | Epicurious

Ingredients

• 1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
• 2 tablespoons finely grated lemon peel
• 2 tablespoons finely chopped garlic
• 1 tablespoon ground black pepper
• 1 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
• 3 lemons, coarsely chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 tablespoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 2 teaspoons ground black pepper
• 1 teaspoon coarse kosher salt
• 1/2 cup extra-virgin olive oil, divided
• 6 tablespoons fresh lemon juice, divided
• 3 1/2 to 4 1/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided
• Greek-Inspired Fresh Oregano and Giblet Pan Gravy