This recipe infuses classic Greek flavors into your Thanksgiving turkey. Spit-roasting is my favorite way to cook a turkey because of the smokiness you get from cooking it over a wood or charcoal wood fire. This is a home-cook friendly version of the spit-roasted turkeys we'll be offering for Thanksgiving carry-out orders at Kapnos, which means smoke in Greek, my new restaurant in Washington, D.C.
- 1 12 Pound turkey
- 3 Cups vegetable oil
- 1 Cup EVOO
- 1/2 Cup dry Greek oregano (Or dry mint)
- 1/2 Cup coriander seed (Toasted & Ground)
- 3 Lemons, Peel and juice (Use a peeler to extract just the skin)
- 1/4 bunch Thyme
- 6 Cloves garlic (crushed)
- Combine all ingredients and mix.
- Use to baste Turkey while cooking.
- When the bird comes out of the brine dry completely with paper towels inside and out.
- Brush with baste, season with salt
- Spit roast over hickory for 3-4 hours, baste every 10 minutes.