Roasted Mediterranean Turkey

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.

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.