Yogurt-Glazed Roast Turkey



  • One  10-pound turkey
  • gallon chicken stock
  • gallon ice water
  • 1 1/4 Cup  sea salt
  • 1/4 Cup  poultry seasoning
  • 1/2 Cup  sugar
  • 3 Cups  nonfat Greek yogurt
  • 2 Cups  lemon curd
  • 1/2 Cup  dried oregano
  • 1/4 Cup  chopped sage
  • 1/4 Cup  minced rosemary

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:

2,416 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 435g 669%
  • Carbs 298g 99%
  • Saturated 125g 627%
  • Fiber 26g 103%
  • Sugars 174g
  • Protein 1,077g 2,154%
  • Cholesterol 3,271mg 1,090%
  • Sodium 77,199mg 3,217%
  • Calcium 2,393mg 239%
  • Magnesium 1,469mg 367%
  • Potassium 17,349mg 496%
  • Iron 98mg 544%
  • Zinc 110mg 734%
  • Phosphorus 9,876mg 1,411%
  • Vitamin A 3,891IU 78%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 4mg 285%
  • Riboflavin (B2) 11mg 637%
  • Niacin (B3) 250mg 1,248%
  • Vitamin B6 22mg 1,121%
  • Folic Acid (B9) 779µg 195%
  • Vitamin B12 20µg 332%
  • Vitamin D 5µg 1%
  • Vitamin E 24mg 121%
  • Vitamin K 976µg 1,220%
  • Fatty acids, total monounsaturated 158g
  • Fatty acids, total polyunsaturated 100g
See detailed nutritional info Have a question about nutritional data? Let us know.

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