Sunday, May 2, 2010

Greek Turkey

I have a weakness for the flavors of Greek turkey. This recipe combines spices, lemon juice and olive oil and is something you can keep in the refrigerator and nibble on all week. It a nice low calorie option with a lot of leftover possibilities.

I cook poultry in the oven using a Reynolds oven bag because it turns out a bird that is really moist and tender every time. I cook the onions, potatoes and carrots in with the turkey.

This is what my leftover plate looked like a few nights later. I made the potatoes into mashed and made a turkey gravy to cover. It was also really good as a leftover.

• 1 turkey (16 to 20 pounds)

• 6 garlic cloves, peeled and quartered

• 1/2 cup dried oregano

• 1/2 cup lemon juice

• Etra Virgin Olive Oil

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 tablespoon all-purpose flour

• 1 turkey-size oven roasting bag

• 5 large onions, quartered

• 6 large potatoes, cut into 2-inch cubes

• 5 medium carrots, quartered


• Make several deep slits in the turkey; insert a garlic slice into each slit. Combine the oregano, lemon juice, salt and pepper; rub over turkey. Rub in the Extra Virgin Olive Oil. Place flour in oven bag and shake well. Place turkey in bag and close. Refrigerate for 6 hours or overnight.

• Place oven bag in a roasting pan at least 2 in. deep. Add onions, potatoes and carrots to bag. Close bag with nylon tie provided (do not allow oven bag to hang over pan). Bake, uncovered, at 350° for 2-1/2 to 3 hours or until meat thermometer reads 180°.

• Remove turkey from bag. Let stand for 20 minutes before carving. Keep vegetables warm. Serve turkey and vegetables with drippings.

Yield: 16-20 servings.

Bon Appetit!