Greek-Style Roast Stuffed Turkey

Greek-Style Roast Stuffed Turkey

Greek flavours make for a wonderful turkey, complete with roast potatoes, rice-and-spinach stuffing and ouzo-piqued gravy. Any Thanksgiving or other celebratory table will be blessed with this bird.

Ingredients

1 turkey (about 15 lb/6.75 kg)
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) lemon juice
1-1/2 tsp (7 mL) oregano
1 tbsp (5 mL) salt
1/2 tsp (2 mL) black pepper
4 lbs (2 kg) yellow-fleshed potatoes, peeled
2 tbsp (30 mL) olive oil

Turkey Stock:

Neck, gizzard and heart of turkey
1 onion, quartered
2 stalks celery, chopped
1 carrot, chopped
3 sprigs parsley
1 bay leaf
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black peppercorns

Rice and Spinach Stuffing:

4 cups (1 L) cooked rice
3 tbsp (45 mL) olive oil
2 leeks (white and light green parts only), chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) each ground allspice and cinnamon
1/4 tsp (1 mL) black pepper
2 bunches spinach, blanched or steamed and chopped
3/4 cups (175 mL) chopped fresh dill
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) lightly toasted pine nuts or slivered almonds
1/3 cup (75 mL) golden raisins or black raisins or currants
2 tbsp (30 mL) lemon juice

Gravy:

1 turkey liver
pinch each salt, cayenne and black pepper
1 clove garlic, minced
2 tbsp (30 mL) ouzo or brandy
1/3 cup (75 mL) all-purpose flour
4 cups (1 L) turkey stock
2 tbsp (30 mL) lemon juice

Preparation

Turkey Stock: Chop turkey neck into 3 or 4 pieces; cut gizzard and heart each in half lengthwise and rinse. Place in saucepan with 6 cups/1.5 L cold water; bring to boil and skim off foam. Add onion, celery, carrot, parsley, bay leaf, salt and peppercorns; reduce heat and simmer, covered, for 2 hours. Strain.

Rice and Spinach Stuffing: Place rice in large bowl; set aside.

In skillet, heat oil over medium heat; fry leeks, onion, garlic and 1/2 tsp/2 mL of the salt until soft. Stir in allspice, cinnamon and pepper; fry, stirring, for 1 minute. Mix into rice; add spinach, dill, parsley, pine nuts, raisins, lemon juice and remaining salt and mix well.

Pat turkey dry, inside and out. Stuff body and neck cavities with stuffing and secure. Truss together legs. Place, breast side up, on rack in large roasting pan.

Mix together butter, 3 tbsp/45 mL of the lemon juice and oregano; brush about one-quarter of butter mixture over turkey and sprinkle with 1/2 tsp/2 mL salt and 1/4 tsp/1 mL pepper.

Roast in 325°F/160°C convection or 350°F/180°C conventional oven for 30 minutes; baste with one-third of the remaining butter mixture and continue roasting for 30 minutes, basting with half the remaining butter mixture after 15 minutes.

Halve potatoes if desired; toss with olive oil, and the remaining 1 tbsp/15 mL lemon juice, 1/2 tsp/2 mL salt and 1/4 tsp/1 mL pepper.

Surround turkey with potatoes. Roast, basting often with remaining butter mixture and afterward with pan juices, turning potatoes occasionally, until thermometer inserted in thickest part of thigh reads about 170°F/77°C, about 90 minutes.

With slotted spoon, transfer potatoes to serving bowl. Transfer turkey to serving platter and keep warm by placing in oven with door ajar (do not tent with foil as this softens the crispy skin).

Gravy: Mince liver as finely as possible; mix with salt, cayenne and black pepper, garlic and ouzo. Spoon off all but 1/4 cup/60 mL of the fat from roasting pan. Over medium heat, add liver to pan and cook, stirring often, until no longer pink. Whisk in flour; cook for 2 minutes. Whisk in stock; simmer for 4 minutes. Stir in lemon juice. Strain through fine sieve into sauce boat.

Makes 12 servings.