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Mario Batali's Greek Turkey

Thanksgiving Greek Turkey Mario Batali
Brined Turkey with Greek Yogurt and Dill
skill level
Moderate
time
Over 120min
servings
10-12
cost
$$
Contributed by :
Don't be intimidated by the number of ingredients in the brine -- they will all coalesce and yield succulent, flavorful meat.
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ingredients
  • For the Turkey:
  • 1 gallon Water
  • 1 cup Sea Salt
  • 1 bunch fresh Mint
  • 1/4 cup toasted Coriander Seeds
  • 1 tablespoon Dried Thyme
  • 1 bunch of Dill
  • 2 cups Honey
  • 10 Garlic Cloves
  • 1 gallon Ice Water
  • 2 cups Ouzo
  • 1 12- to 15- pound Turkey
  • 3 bulbs of roasted Garlic
  • 1 Lemon (quartered)
  • 2 cups Greek Yogurt
  • 1/2 cup chopped Dill
  • 1 tablespoon Coriander Seeds (toasted and then ground)
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil
  • For the Gravy:
  • 2 cups Chicken Stock
  • 1/4 cup Dill
  • 1/2 cup Turkey Drippings
  • 2 Lemons (zested; one juiced)
  • 8 Egg Yolks
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 gallon Water
    1 cup Sea Salt
    1 bunch fresh Mint
    1/4 cup toasted Coriander Seeds
    1 tablespoon Dried Thyme
    1 bunch of Dill
    2 cups Honey
    10 Garlic Cloves
    For the Turkey: In a large stock pot, combine the water, sea salt, mint, coriander seeds, thyme, dill, honey and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • 2
    1 gallon Ice Water
    2 cups Ouzo
    When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and Ouzo.
  • 3
    1 12- to 15- pound Turkey
    Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
  • 4
     
    Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
  • 5
    3 bulbs of roasted Garlic
    1 Lemon (quartered)
    Preheat the oven to 425. Arrange an oven rack on the lower third of the oven. Place the turkey in a roasting pan on a rack. Tuck the roasted garlic cloves in the cavity of the bird along with the lemon.
  • 6
    2 cups Greek Yogurt
    1/2 cup chopped Dill
    1 tablespoon Coriander Seeds (toasted and then ground)
    Salt and Pepper to taste
    Mix the yogurt with the chopped dill and coriander. Season with salt and black pepper. Take your hand and loosen the skin from the breast. With a piping bag, gently distribute the yogurt mixture under the skin of the turkey, in the cavity, and on the turkey skin.
  • 7
    Extra Virgin Olive Oil
    Drizzle olive oil over the turkey and place in the oven. Cook for about 30 minutes, and then reduce the oven temperature to 325. Continue cooking until a thermometer reads 160 degrees F when inserted into the thickest part of the thigh.
  • 8
     
    Let the turkey rest for 20-30 minutes before carving.
  • 9
    2 cups Chicken Stock
    1/4 cup Dill
    1/2 cup Turkey Drippings
    2 Lemons (zested; one juiced)
    8 Egg Yolks
    Salt and Pepper to taste
    For the Gravy: In a small sauce pan, add the stock, dill, turkey drippings, and lemons. Bring to a simmer and slowly whisk in the eggs. Do not boil or the eggs will scramble. Adjust the seasoning with salt and pepper.
 
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