Brined Turkey with Greek Yogurt and Dill
ingredients
ingredients
method
step-by-step directions

Mario Batali's Greek Turkey

  • 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
step-by-step directions
  • 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.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and Ouzo.
  • 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.
  • Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
  • 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.
  • 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.
  • 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.
  • Let the turkey rest for 20-30 minutes before carving.
  • 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.
Similar categories: Dinner
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