2.666665
6 ratings

Yogurt-Glazed Roast Turkey

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.

Ingredients

  • One 10-pound turkey
  • 1 gallon chicken stock
  • 1 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

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving2101
Total Fat79g100%
Sugar78gN/A
Saturated28g100%
Cholesterol743mg100%
Protein227g100%
Carbs117g39%
Vitamin A370µg41%
Vitamin B1212µg100%
Vitamin B66mg100%
Vitamin C29mg48%
Vitamin D3µg1%
Vitamin E5mg23%
Vitamin K251µg100%
Calcium792mg79%
Fiber10g40%
Folate (food)196µgN/A
Folate equivalent (total)196µg49%
Iron18mg100%
Magnesium358mg90%
Monounsaturated26gN/A
Niacin (B3)78mg100%
Phosphorus2119mg100%
Polyunsaturated15gN/A
Potassium3500mg100%
Riboflavin (B2)3mg100%
Sodium7984mg100%
Sugars, added25gN/A
Thiamin (B1)0.9mg59.5%
Trans1gN/A
Zinc18mg100%