This year I decided to try something different. I thought to myself, why not use yogurt as a marinade? We use it on meat and chicken all the time, and it acts as a tenderizer, so I decided to ditch the bag altogether! The results were amazing and full of flavor. The color of the turkey was picture perfect, and the gravy was so delicious 😋 I’m telling you, I’m never going back.
Ingredients
- 12-15 pounds turkey
- 3 tablespoons Aleppo pepper (substitute with a combination of chili flakes and paprika)
- 3/4 tablespoon black pepper
- 1 tablespoon kosher salt
- 3 cups full fat yogurt
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 stick or 1/2 cup salted butter
- Slices of fresh lemon
Instructions
- Bouquet Garnier (a mix of rosmery, sage and thyme).
- 2 cups of water.
- Wash the turkey very well and pat dry with paper towel.
- For the marinade bloom 3 tablespoons of aleppo pepper with 2 tbs. Hot water let sit for a couple of minutes, add the yogurt, 2 tablespoons of tomato paste, salt, 3/4 tablespoon of black pepper, 2 tablespoons of olive oil and blend well. Rub the marinade all over the turkey inside and out side making sure to get the marinade between the skin and the meat, cover with a plastic wrap and let marinade in the fridge for at least 12 hours.
- The rest will be in the comments 👇🏼👇🏼.