Yield: 15 Ethnicity: Mediterranean   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Easter   Preparation Method: Roast   Product Type: Whole

Turkey Prep

14 to 16 Pound WHOLE TURKEY, fresh or frozen (thawed)

1/4 Cup extra virgin olive oil

2 Tablespoons fresh lemon juice

2 Tablespoons minced garlic

1 Tablespoon dried oregano

As needed olive oil

As needed salt and pepper

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Pat dry with paper towels. Combine oil, lemon juice, garlic and oregano in a small bowl; whisk together until blended. Gently loosen skin from the turkey breast without totally detaching the skin. Brush oil mixture under the turkey’s skin. Pull skin back into place and brush remaining oil mixture all over turkey. Sprinkle outside and inside the cavity lightly with salt and pepper.

Fennel Olive Stuffing

12 Ounces firm white bread, cut into 1/2-inch cubes

2 Medium fennel bulbs, trimmed & coarsely chopped

2 Cups chopped sweet onion

1/4 Cup olive oil

1-1/2 Cups Kalamata olives, pitted, rinsed & coarsely chopped

1 Tablespoon dried oregano

1 Teaspoon fennel seeds, crushed

3/4 Teaspoon salt

1 to 1-1/2 Cups TURKEY BROTH

Bake bread cubes in a 400 degree F oven for 5 to 10 minutes, or until lightly toasted. Transfer to a large bowl and set aside. Saute fennel and onion in oil over medium heat until tender. Add to bread cubes, stir in olives, oregano, fennel and salt. Mix well. Gradually stir in broth, until stuffing is lightly moist, but not packed together. Loosely stuff turkey neck cavity. Pull the neck skin over the cavity and fasten it to the back of the turkey with skewers. Stuff the main cavity with about 4 cups of stuffing. Place a double layer of foil over the exposed stuffing. The stuffing may also be spooned into a greased baking pan. Drizzle with melted butter.

Roasting

As needed fresh herbs

Tie drumsticks together. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Roast the turkey at 325 degrees F, basting every 30 minutes with oil and pan juices. Loosely tent the turkey during the first portion of the roasting to prevent overbrowning. Roast for 4 to 4-1/4 hours or until the internal temperature in the thigh measures 170-180 degrees F and the stuffing temperature is 165 degrees F. Remove turkey from the oven and allow turkey to stand for 20 minutes before slicing. Garnish with fresh herbs.

Recipe Source: Recipe by The National Turkey Federation and photo provided by author Renee S. Ferguson at www.TalkTurkeyToMe.com

Nutrition Facts Calories 730   Calories from Fat 340 % Daily Value* Total Fat 38g 58% Saturated Fat 9g 45% Cholesterol 205mg 68% Sodium 950mg 40% Total Carbohydrate 18g 6% Dietary Fiber 3g 12% Sugars 1g   Protein 73g   Vitamin A 2% Vitamin C 10% Calcium 10% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4