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

Preparation

For salt rub:
Mix all ingredients in small bowl.

For turkey:
Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours.

To roast turkey:
Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.

Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

While turkey rests, prepare gravy.