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Turkey

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Ingredients

Adjust Servings:
14-pound turkey
6 oz. plain Greek yogurt
4 scallions
½ cup cilantro
½ cup parsley
1 tbsp. salt
1 tbsp. garlic paste
1 pod fresh peppercorns
OR
1 tsp. pepper

Nutritional information

406
Calories per serving:
45 cal
Fat per serving:

Turkey

I like to prepare what I call the ‘magical dressing’ first for the turkey.

Features:

    Ingredients

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    Directions

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    For this 14.5 pounder turkey, you can cover it with foil for about 20 minutes. For bigger ones like a 20 or 25 pounder, leave it at least 30-40 minutes with foil. This is so all the juices from the baking will set in and you’ll have an even juicier turkey to serve.

    Steps

    1
    Done

    Pick which herbs you want to use

    2
    Done

    As for me, I have my favorites right here - cilantro, green onion, and parsley. Parsley is a good source of Vitamin C which is really good during allergy season

    3
    Done

    Add 1-3 tablespoons of garlic paste.

    4
    Done

    In another video of mine on my YouTube channel, I taught how to make this amazing garlic paste, but you can of course use your own preferred garlic paste.

    5
    Done

    Add 2 teaspoons of salt.

    6
    Done

    Add a tablespoon of peppercorn

    7
    Done

    You can do a whole strip of peppercorn or a 1.5 teaspoons of dry pepper, depending on how big the turkey is. This recipe is good for a 14.5 pounds of turkey which will feed about 15 people.

    8
    Done

    Mix them all up and put in a food processor.

    9
    Done

    Add Greek yogurt into the mix.

    10
    Done

    Once herb mixture is done processing, mix it into some Greek yogurt. The smell is going to be amazing. Just add the yogurt into the green and delicious herb mix. You could prepare this with any of your favorite herbs. If you like some spices, you can add those. I sometimes like to add oriental spices into the mix to get a bit of a palate surprise.

    11
    Done

    Break the wings.

    12
    Done

    You will place the wings at the bottom of the pan. Wings become very tender while baking and they tend to fall off the body.

    13
    Done

    Detach the skin from the turkey and stuff the mix under the skin thinly to season it.

    14
    Done

    14. You can just use your hands to season the turkey with the mix you just made. If by chance the skin rips out, put a toothpick to hold the skin in place while it’s baking. By the time it’s baked, just pull out the toothpicks.

    15
    Done

    The leftover mix can be used for the sauce.

    16
    Done

    Refrigerate overnight.

    17
    Done

    The turkey is now ready to refrigerate overnight. Tie some twine around the legs if you find they’re too open and won’t look nice when served. Tight-wrap the turkey with plastic. This will prevent the seasoning to unstick from the skin, and the dressing will remain fine.

    18
    Done

    Add some salt on top.

    19
    Done

    After refrigerating overnight, add some salt on top of the turkey right before baking it. At this point, the turkey is now well-seasoned and the herb flavors have seeped in.

    20
    Done

    Pour some wine onto the oven pan.

    21
    Done

    Put the turkey in a convection oven in 250 degrees for four hours.

    22
    Done

    Cover with foil for 20 minutes.

    23
    Done

    For this 14.5 pounder turkey, you can cover it with foil for about 20 minutes. For bigger ones like a 20 or 25 pounder, leave it at least 30-40 minutes with foil. This is so all the juices from the baking will set in and you’ll have an even juicier turkey to serve.

    24
    Done

    For this, I made a delicious mushroom filling. It’s a great idea to make your stuffing separately first because you start baking. Cooking both the turkey and the filling at the same time saves you baking time. The turkey will be well-seasoned anyway because of the herb dressing you just made. The filling now is just to give the turkey more flavors.

    25
    Done

    Now you have a turkey that’s well-seasoned from skin to meat, moist and juicy, and very flavorful with natural and fresh ingredients you carefully chose - THAT is how to cook a turkey.

    26
    Done

    Short instructions: (please add these too)

    27
    Done

    Process scallions, cilantro, parsley, salt, garlic and peppercorns to finely chop them.

    28
    Done

    Transfer the mixture to a bowl and add the Greek yogurt. Mix and place into the skin of the turkey, in the inside cavity and on the outside too.

    29
    Done

    Refrigerate overnight.

    30
    Done

    Bake at 300F for 4 hours. Temperature at the thigh should be 160F. Cover with foil and set aside for 15 to 20 minutes and serve.

    31
    Done

    TIP Brush some olive oil or spray it over the turkey before baking, sprinkle with some kosher salt too

    32
    Done

    For this 14.5 pounder turkey, you can cover it with foil for about 20 minutes. For bigger ones like a 20 or 25 pounder, leave it at least 30-40 minutes with foil. This is so all the juices from the baking will set in and you’ll have an even juicier turkey to serve.

    33
    Done

    For this, I made a delicious mushroom filling. It’s a great idea to make your filling separately first because you start baking. Cooking both the turkey and the filling at the same time saves you baking time. The turkey will be well-seasoned anyway because of the herb dressing you just made. The filling now is just to give the turkey more flavors.

    34
    Done

    Now you have a turkey that’s well-seasoned from skin to meat, moist and juicy, and very flavorful with natural and fresh ingredients you carefully chose – THAT is how to cook a turkey.

    35
    Done

    In this recipe, there will be A LOT of fresh and natural ingredients involved as I show you how to cook a turkey without constantly checking the oven. Experience the real goodness of a moist and flavorful turkey perfect for Thanksgiving and big family gatherings!

    36
    Done

    I like to prepare what I call the ‘magical dressing’ first for the turkey. Why do I call it magical? Because with this kind of dressing, there will be no need to keep checking on the oven if you’re overcooking the turkey or not. I guarantee you that it’ll come out not dry, but perfectly moist.

    Chef Pachi

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    BBQ Ribs
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    BBQ Ribs

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