Stuffed Turkey With Lemon, Oregano, And Red Onions

Image of Stuffed Turkey With Lemon, Oregano, And Red Onions, Gourmet Magazine
Login to Save

Ingredients

For lemon butter:

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup finely chopped shallots (2 large)
  • 2 tablespoons finely chopped oregano
  • 1 1/2 tablespoons grated lemon zest

For turkey:

  • 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets for stock (discard liver)
  • 2 large red onions, each cut into 8 wedges, keeping root ends intact
  • About 5 cups unbaked Italian sausage and bread stuffing, at room temperature

For gravy:

  • 4 cups turkey giblet stock, heated to liquefy if gelled, or reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh lemon juice

Description

The Simplicity Of This Dish Will Resonate With Anyone Looking For A Beautiful And Delicious All-American Turkey.

Gourmet Magazine Favicon Gourmet Magazine
View Full Recipe

Back to top