Name: Stuffed Turkey with Lemon, Oregano, and Red Onions
Cook time: 1 hr
Total time: 5 1/2 hr
Yield: Makes 8 servings (with leftovers)
Ingredients: 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; 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; 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; Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional); 1 kitchen string; 1 2-quart measuring cup; Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional); 1 kitchen string; 1 2-quart measuring cup; 1 a fat separator (optional); Garnish: oregano sprigs; lemon wedges; 1 lemon wedges

Stuffed turkey with slices of lemon and red onion on a serving platter.

Stuffed Turkey with Lemon, Oregano, and Red OnionsPhoto by Ditte Isager

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

Cooks' note:

Lemon butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.

Recipe notes

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