• 16servings
  • 140minutes
  • 516calories

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Nutrition Info . . .

VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 turkey (16 to 20 pounds)

  2. 6 garlic cloves, peeled and quartered

  3. 1/2 cup dried oregano

  4. 1/2 cup lemon juice

  5. 1 tablespoon salt

  6. 1 tablespoon pepper

  7. 1 tablespoon all-purpose flour

  8. 1 turkey-size oven roasting bag

  9. 5 large onions, quartered

  10. 6 large potatoes, cut into 2-inch cubes

  11. 5 medium carrots, quartered

Instructions Jump to Ingredients ↑

  1. Greek Lemon Turkey Recipe photo by Taste of Home 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 meat 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.


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