In a blender, purée all the ingredients. Add a little water, if necessary. Season with salt and pepper. Set aside.
Wash the turkey under cold running water and pat dry.
Vigorously rub the inside and outside of the turkey with the lemon wedges. Place the lemon peels in the turkey.
With your fingers, gently loosen the skin from the breast and thighs of the turkey, without tearing it. With 500 ml (2 cups) of the seasoning, coat the turkey and spread evenly under the skin. Place the turkey in a large glass dish or large sealable plastic bag. Cover the dish or seal the bag. Refrigerate for 12 to 72 hours.
With the rack in the lowest position, preheat the oven to 350 °C (180 °F).
In a roasting pan, place the turkey, breast side up, and drizzle with the oil. Bake, basting with the cooking juices every half hour, for 3 to 4 hours or until the meat thermometer inserted into the thigh without touching the bone, reads 82 °C (180 °F). Let rest for about 15 minutes without covering with aluminum foil.
The Green Seasoning will keep for two weeks in the refrigerator and can be frozen.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.