Easy Greek Style Roast Turkey With Rice Chestnuts And Lemon Potatoes

chestnuts

🥗Healthier: walnuts

💰Cheaper: canned chestnuts

Walnuts provide a similar texture and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing good cooking properties.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective alternative for moisture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while adding flavor.

Take the turkey out 45 minutes before cooking.

Remove the giblets from the turkey and pat it dry.

Preheat the oven to 180° C/350° F.

Season the cavity of the turkey with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

In a bowl, mix 1/3 cup olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary (if using), and a pinch of salt and pepper to make a lemon herb paste.

Loosen the breast skin of the turkey and rub softened butter under the skin (optional).

Spread the lemon herb paste all over the turkey.

Warm 1 tablespoon olive oil in a skillet over medium heat.

Sauté the chopped onion and chopped giblets (if using) until soft, about 6 to 8 minutes.

Add pine nuts to the skillet and toast for 1 minute.

Stir in the rinsed rice and allspice, cooking for 1 minute.

Pour in the dry white wine and let it bubble for 1 to 2 minutes.

Add 1 cup of chicken or turkey stock and simmer until the rice has absorbed most of the liquid but is still al dente, about 6 to 7 minutes.

Off the heat, fold in the chopped chestnuts, currants, parsley, and season lightly with salt and pepper.

Loosely stuff the turkey cavity with the warm rice mixture, being careful not to pack it tight.

Tuck the wing tips under the turkey and tie the legs with kitchen twine.

Place any extra stuffing in a small oiled baking dish, cover, and reserve.

In a large roasting pan, toss the potato wedges with 2 tablespoons olive oil, a pinch of salt and pepper, lemon wedges, and bay leaves.

Pour 1 cup of chicken or turkey stock into the pan.

Set a rack over the potatoes or rest the turkey directly on them, breast side up.

Tent the breast loosely with aluminum foil and roast for 45 minutes.

Remove the foil and baste the turkey with pan juices.

Toss the potatoes and continue roasting, basting every 30 minutes.

Total cook time is about 13 to 15 minutes per pound, approximately 3 to 3 and a half hours for a 10 to 12 pound bird, until the thigh and stuffing each reach 74° C/165° F.

During the last 45 minutes, slide the dish with extra stuffing into the oven.

Bake the extra stuffing covered for 25 minutes, then uncover and bake until lightly browned for an additional 10 to 15 minutes.

When the turkey is done, transfer it to a board and tent with foil to rest for 20 to 30 minutes.

Keep the potatoes warm in the switched off oven.

Make a quick lemon pan sauce by skimming excess fat from the roasting pan and setting it over medium heat.

Add a splash of wine or stock if needed and scrape up brown bits, simmering for 3 to 5 minutes.

Adjust seasoning and strain the sauce.

Carve the turkey and arrange it on a platter with the lemon potatoes and stuffing, drizzling with the pan sauce and garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens