Spit Roasted Greek Turkey


 (James Rude)

  • Prep Time

    3hr 30min

  • Cook Time


  • Total Time


  • Servings


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)


Step 1

  • Combine all ingredients and mix.

Step 2

  • Use to baste Turkey while cooking.

Step 3

  • When the bird comes out of the brine dry completely with paper towels inside and out.

Step 4

  • Brush with baste, season with salt

Step 5

  • Spit roast over hickory for 3-4 hours, baste every 10 minutes.