Best Greek Stuffed Turkey


A Greek-inspired holiday turkey stuffed and trussed with Greek spices and lamb.


(12-pound) whole turkey, thawed
lemons, juiced
1⁄2 cup
medium onions, chopped
turkey livers, finely chopped
1 pound
ground lamb
2 1⁄2 cups
white rice, long grain
1 tablespoon
cinnamon, ground
1⁄4 cup
fresh mint leaves, chopped
2 tablespoons
tomato paste
3 cups
salt and pepper to taste
1⁄2 cup
butter, melted


Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.

Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.

Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.

Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.