Yogurt-Glazed Roast Turkey

Yogurt-Glazed Roast Turkey
Staff Writer


Winner of Bravo’s Top Chef All Stars, chef Richard Blais developed this roasted turkey recipe for Dannon using their Oikos plain Greek nonfat yogurt. If you can’t get your hands on Dannon, any Greek yogurt will do. The yogurt-based glaze makes the perfect basting liquid and gives a sweet, tangy flavor to the turkey’s skin.


In a medium-sized saucepan, heat  the chicken stock with the salt, sugar, and poultry seasoning until the sugar and salt dissolves. Chill this and add to the ice water. Submerge the turkey in the liquid a brine over night or at least for 6 hours. 

Preheat the oven to 400 degrees. Mix the yogurt, lemon curd, oregano, sage, and rosemary together in a bowl. Season the turkey with salt and white pepper and cook in the oven for 1 hour to brown. Reduce the heat to 275 degrees. Using a turkey baster or a ladle, collect some of the drippings and mix with the yogurt mixture. Brush the yogurt baste all over the turkey and finish roasting for about 3-4 more hours. Glaze one final time when the turkey is ready, or save the yogurt and serve for dipping.


Calories per serving:

2,335 calories

Dietary restrictions:

High Protein, Low Carb

Daily value:



  • Fat 82g 126%
  • Carbs 80g 27%
  • Saturated 22g 111%
  • Fiber 4g 16%
  • Trans 1g
  • Sugars 51g
  • Monounsaturated 27g
  • Polyunsaturated 19g
  • Protein 305g 610%
  • Cholesterol 874mg 291%
  • Sodium 20,608mg 859%
  • Calcium 700mg 70%
  • Magnesium 400mg 100%
  • Potassium 4,111mg 117%
  • Iron 17mg 92%
  • Zinc 24mg 158%
  • Phosphorus 2,820mg 403%
  • Vitamin A 262µg 29%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 4mg 221%
  • Niacin (B3) 103mg 514%
  • Vitamin B6 8mg 387%
  • Folic Acid (B9) 183µg 46%
  • Vitamin B12 16µg 266%
  • Vitamin D 4µg 1%
  • Vitamin E 3mg 13%
  • Vitamin K 107µg 134%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.