My BIG FAT Greek Style Turkey - Lemon Potatoes And Red Pepper Feta Dip For Thanksgiving
Turkey is spatchcocked, then slathered in a special red pepper feta marinade before cooking and serving with lemon potatoes.
This Thanksgiving we have a lot to be thankful for in spite of the hardships that have hit most of us in 2020. Since social distancing must be practiced, we have to think small. I found the perfect small turkey and since it's a utility Turkey, it has some defects, just like the year we're living in.
Every year I try to make a different type of Turkey and last week it just dawned on me to try a delicious Greek style bird with all the trimmings. Greek style roast chicken is famous and I applied this to the Turkey and served it with lemon roast potatoes. Opaaaaaaaa
Here are the ingredients and steps to make this recipe!
Ingredients
| Turkey | 8 Pound | |
| Brine ingredients: | ||
| Lemon slices | To Taste | |
| Sugar | 1/2 Cup (8 tbs) | |
| Salt | 1/2 Cup (8 tbs) | |
| Water | 4 Liter | |
| Butter blend: | ||
| Soft butter | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | To Taste | |
| Fresh oregano | 1 Teaspoon | |
| Chilli flakes | 1 Teaspoon | |
| Red pepper and feta sauce/marinade | ||
| Bottled red peppers | 680 Milliliter | |
| Salt | To Taste | |
| Garlic | 5 Clove (25 gm) | |
| Extra virgin olive oil | 1/4 Cup (4 tbs) | |
| Feta cheese | 1 Cup (16 tbs) | |
| Yogurt | 1/4 Cup (4 tbs) | |
| Chilli flakes | 1 Tablespoon | |
| Fresh oregano leaves | 1 Tablespoon | |
| Greek lemon potatoes | ||
| Yukon gold potatoes | 1 Pound | |
| Olive oil | 1/4 Cup (4 tbs) | |
| Lemon juice | 50 Milliliter | |
| Crushed garlic | 3 Teaspoon | |
| Oregano | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Chicken stock/Veggie stock | 3/4 Cup (12 tbs) | |
| Extras: | ||
| Lemon slices | To Taste | |
| Fresh oregano sprigs | To Taste |
Directions
MAKING:
1. Brine the Turkey by adding a defrosted Turkey to a bag with lemon slices, salt & sugar and the water and allow the turkey to brine for 24 hrs
2. Once done, drain all the brine and pat the turkey dry
3. Using a meat scissors remove the spine if spatchcocking the bird (see video)
4. In a roasting pan, create a layer of lemon and fresh oregano and place the bird on top of it
5. Prepare the butter blend by mixing all the butter bland ingredients together
6. Pull the skin away from the flesh of the turkey and insert blobs of this butter
7. Prepare the red pepper & feta sauce by blending the ingredients together
8. Spoon a few tbsps of this marinade over the bird and brush all over the skin
9. Place uncovered in a 350 degree oven for 1 hr
10. Remove, add some more marinade and cook covered for another hr
11. Remove, add more marinade and baste and cook for another 15 mins or so
SERVING:
12. Let rest before carving. Serve & Enjoy!
Recipe Summary
