Spit Roasted Greek Turkey
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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.
Cook Time:
Prep Time:3 hours30 min
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Total Time:
Servings: 5
Ingredients:
1 12 Pound turkey
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3 Cups vegetable oil
1 Cup EVOO
1/2 Cup dry Greek oregano (Or dry mint)
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1/2 Cup coriander seed (Toasted & Ground)
3 Lemons, Peel and juice (Use a peeler to extract just the skin)
1/4 bunch Thyme
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6 Cloves garlic (crushed)
Preparation:
Combine all ingredients and mix.
Use to baste Turkey while cooking.
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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.