Greek roast turkey

    5 hours

    For something different on your Christmas dinner table, try this Greek roast turkey recipe.

    6 people made this

    Serves: 12 

    • 1 whole turkey
    • 3 lemons, juiced
    • 50g butter
    • 4 medium onions, chopped
    • 2 turkey livers, finely chopped
    • 500g minced lamb
    • 450g long grain white rice
    • 1 tablespoon ground cinnamon
    • 4 tablespoons chopped fresh mint leaves
    • 2 tablespoons tomato puree
    • 750ml water
    • salt and freshly ground black pepper to taste
    • 125g butter, melted

    Prep:30min  ›  Cook:4hr  ›  Extra time:30min  ›  Ready in:5hr 

    1. Preheat the oven to 230 C / Gas mark 8. Rub 1/3 of the lemon juice all over the turkey and inside the cavity. Set aside.
    2. Melt butter in a large frying pan over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato puree. Mix in 1/3 of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
    3. Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting tin, and pour the remaining water into the tin. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
    4. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 180 C / Gas mark 4 and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 74 degrees C. Baste occasionally with the melted butter and lemon juice. Let rest at room temperature for 30 minutes before carving.

    Turkey tips

    For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This ccame out soo good!!! I was so happy with the taste of this turkey!  -  21 Jun 2006  (Review from Allrecipes US | Canada)


    I made this stuffing part of this Turkey for Christmas 2010. It was my first Christmas married. We used Jerk Seasoning on the outside (on request of my husband.) and used this stuffing on the inside. I couldn't find Ground lamb for the life of me so we used ground beef instead. I'm didnt rate it when I made it because of the two changes were a bit drastic. However, its 10 months later, and out of nowhere my husband requested the same turkey this year for thanksgiving. He looked hopeful and very excited. He enjoyed it enough to suggest we bring it to the 'big family event' to share with others. so it was "Out of the blue remember and still love' good. I am not a stuffing fan. Infact, usually i avoid it at all costs. I enjoyed this stuffing very much. And also look forward to trying it again. looks like we have one of our first family traditions beginning with this recipe. Thank you.  -  15 Aug 2010  (Review from Allrecipes US | Canada)


    This was okay. It wasn't what I had expected, but it was still okay. I added garlic because we just can't have anything without garlic. The broth from the pan was outstanding!! THE best I have ever tasted. I will make this again just for the broth!!  -  30 Sep 2008  (Review from Allrecipes US | Canada)