This roast turkey recipe is amazingly simple. Cook it ahead of time, then let it sit in a lemon marinade all day and reheat it just before serving. Genius!
Place turkey in a roasting pan fitted with a rack. Place the turkey breast skin side up on the rack and pour the Swanson chicken broth and white wine over the turkey. Squeeze the lemon juice over the turkey breast and set in the pan alongside the turkey to roast.
Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165 degrees F, about 1 to 1 ½ hours.
Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.
Slice the turkey thinly and add to a deep sided serving platter or 9x12-inch baking dish.
Add the olive oil and oregano to the reserved juices and whisk to combine. Pour the reserved juices over the turkey and serve immediately or at room temperature.