Roasted Mediterranean Turkey



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

1/4 c extra virgin olive oil

2 tbsp fresh lemon juice

2 tbsp minced garlic

1 tbsp dried oregano

As needed olive oil

As needed salt and pepper

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

2 Medium fennel bulbs, trimmed & coarsely chopped

2 c chopped sweet onion

1/4 c olive oil

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

1 tbsp dried oregano

1 tsp fennel seeds, crushed

3/4 tsp salt

1 to 1-1/2 c TURKEY BROTH

As needed fresh herbs


Turkey Prep

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

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.


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.

Nutrition Facts

Total Calories 730

Calories from Fat 340

Total Fat 38 g

% Daily Total Fat 58

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 205 g

% Daily Cholesterol 68

Sodium 950 mg

% Daily Sodium 40

Total Carbohydrates 18 g

% Daily Total Carbohydrates 6

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 1 g

Protein 73 g

% Daily Protein 2

% Daily Vitamin C 10

% Daily Calcium 10

% Daily Iron 35