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.