
Turkish Grilled Turkey or Chicken with Tangy Herbed Yogurt
A delicious korean dish. Gluten-free friendly.
Total Time
104 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 9-pound whole turkey or chicken
- 2 tablespoons Aleppo pepper flakes or Korean pepper flakes (gochugaru)
- 1 head garlic
- peeled and mashed to a paste (about 3 tablespoons)
- 1 1/2 tablespoons kosher salt (Diamond crystal)
- plus more for seasoning
- 1 teaspoon freshly ground pepper
- plus more for seasoning
- 1 tablespoon ground coriander
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 lemons
- halved
- 2 cups whole milk Greek-style yogurt
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 2 teaspoons chopped oregano
- Tabbouleh for serving
Instructions
- 1
Using very sturdy kitchen scissors, cut on either side of the backbone and remove it.
- 2
With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise.
- 3
Using a meat mallet, firmly whack the knife to partially split the bone.
- 4
Press the turkey or chicken to flatten slightly.
- 5
Turn the turkey skin side up and press until flattened.
- 6
Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin.
- 7
Work your hands as far down the legs as possible In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil.
- 8
Rub half of the mixture under the skin.
- 9
Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders.
- 10
Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X.
- 11
Using the third skewer, pierce the turkey sideways through each breast.
- 12
Rub the remaining paste all over the turkey or chicken and set it in a baking dish.
- 13
Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
- 14
In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste.
- 15
Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.