Brined Turkey with Greek Yogurt and Dill Recipe | The Olive Crush

Brined Turkey with Greek Yogurt and Dill

Brined Turkey with Greek Yogurt and Dill

This Greek inspired brined turkey with greek yogurt and dill is drizzled with our California Mission Olive Oil and roasted to perfection. Sure to be a delicious addition to your Thanksgiving!

Brined Turkey with Greek Yogurt and Dill
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For the Turkey
  1. 1 gallon Water
  2. 1 cup Sea Salt
  3. 1 bunch fresh Mint
  4. 1/4 cup toasted Coriander Seeds
  5. 1 tablespoon Dried Thyme
  6. 1 bunch of Dill
  7. 2 cups Honey
  8. 10 Garlic Cloves
  9. 1 gallon Ice Water
  10. 2 cups Ouzo
  11. 1 12- to 15- pound Turkey
  12. 3 bulbs of roasted Garlic
  13. 1 Lemon (quartered)
  14. 2 cups Greek Yogurt
  15. 1/2 cup chopped Dill
  16. 1 tablespoon Coriander Seeds (toasted and then ground)
  17. Salt and Pepper to taste
  18. California Mission Extra Virgin Olive Oil
  1. 2 cups Chicken Stock
  2. 1/4 cup Dill
  3. 1/2 cup Turkey Drippings
  4. 2 Lemons (zested; one juiced)
  5. 8 Egg Yolks
  6. Salt and Pepper to taste
For the Turkey
  1. In a large stock pot, combine the water, sea salt, mint, coriander seeds, thyme, dill, honey and garlic cloves.
  2. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  3. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and Ouzo.
  4. 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.
  5. Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
  6. 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.
  7. 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.
  8. Drizzle California Mission Extra Virgin 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.
  9. Let the turkey rest for 20-30 minutes before carving.
For the Gravy
  1. 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.
Adapted from The Chew
Adapted from The Chew
The Olive Crush

Products Used In This Recipe

  • Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.

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