Greek Roast Turkey for Thanksgiving

[Guest guest]

greek- wrote:

Greek Food, Truly the Food of the Gods.

Newsletter #16 - 11/16/2004

Tue, 16 Nov 2004 18:07:21 -0500

=====================================================================

Greek Roast Turkey for Thanksgiving

 

Normally in Greece, since they have no Thanksgiving festival, the

Turkeyis served at Christmas as it is in most of Europe. Since we

are close toThanksgiving in the US, perhaps you could try a change

of pace and serve a Greek style roast turkey.

 

The Greek name for the Turkey bird is " French bird " or Galopoula. I

findit very amusing that the Turkey, which originated in the

Americas, shouldbe named after so many different countries and not

after its place of origin.

 

The name " Turkey " came via a circuitous route. Originally it was the

European name for the guinea fowl, which came from Africa to Europe

viathe Turkish territories (a Turkie). When, in the 16th century,

the British first met the American bird, they seemed to feel it so

resembledthe guinea fowl that it should share the same name. Thus

the Turkey was born. Don't ask me what happened to the original

benefactor of the name,

it appears they reverted to plain old guinea fowl, which is probably

a story unto itself.

 

The Greeks met the turkey in the 16th century via the French, and

thus they call it a " French " . A turkey by any name still tastes as

good.

 

Here is a recipe for roasting an unstuffed turkey – very similar to

the Greek recipe for a basic roast chicken. Here also is a stuffing

recipe thatyou can try if you really want a change from the same old

Thanksgiving.

 

Galopoula Sto Fourno – Greek Roast Turkey

 

1 amish or free range turkey - 8 lbs

4 lbs potatoes, peeled and quartered lengthwise

juice of 2 lemons

4 tablespoons extra virgin olive oil

2 tablespoons dried Greek oregano

1/2 onion

1 tablespoon dried thyme

3/4 lb unsalted organic butter

seasalt, black pepper

1 cup spring water

 

Preheat oven to 325° F.

 

Remove neck and giblets from body and neck cavities; set aside for

stuffing if you wish. Rinse and dry turkey with paper towels. Season

the turkey withsalt and black pepper all over. Season the cavity

with saltand pepper and 1 tablespoon of the oregano. Place the

halved onion in to the cavity.

Place the turkey in the middle of a roasting tin, breast side up.

Arrangethe potatoes evenly around the bird. Next, pour the lemon

juice and theolive oil over both the turkey and the potatoes. Season

the potatoes withsalt and pepper and then sprinkle the remaining

oregano and the thyme overall. Cut the butter in to small chunks and

place over the turkey and the potatoes. Finally, pour the water in

to the pan trying to avoid washingoff the seasonings.

 

Roast in the pre-heated oven for about 3 hours or until a meat

thermometerreaches 180° to 185° or until the thickest part of the

drumstick is softand the drumstick twists easily in its socket. You

may want to cover thebreast and top of the drumsticks with foil

after 1 1/2 hours to ensurethey are not overcooked.

 

Note: a little water may be added if the turkeylooks as if it is

drying up, but it should need no more than about 6 tablespoons. When

done, the turkey should be golden brown and the potatoes a little

paler. Allow the turkey to stand, covered in foil, for

about 20 minutes before carving. I like to return the potatoes to

the oven while the turkey is standing to allow them to brown a

little more.

 

Greek Turkey Stuffing

 

3 medium onions, halved and sliced fine

1 garlic clove, minced

5 tablespoons extra virgin olive oil

chicken liver and heart, washed and sliced thinly

1/4 lb long-grain rice washed until water runs clear, drained well

1 cup hot water

seasalt,black pepper

1/4 lb pine nuts, roasted in a frying pan until brown

2 oz organic raisins

1 teaspoon dried Greek oregano

1 teaspoon dried thyme

 

In a large pan, heat the olive oil over medium heat. Add the onions

andgarlic and sauté until the onion is transparent. Add the giblets

and sautéfor about 5 minutes.

 

Add the rice turning well in the oil until all the

grains are coated, a few minutes. Add the hot water, season with the

saltand pepper and simmer slowly for 3 minutes until most of the

water isabsorbed and the rice is still quite hard. Remove the pan

from the heat,stir in the pine nuts, raisins and the herbs. This

recipe makes enoughstuffing for an 8lb turkey. If you wish to stuff

the bird, you will needto increase the cooking time by about 45

minutes to 1 hour to ensure thestuffing is well cooked and that no

bacteria could have survived.

Test thestuffingwith a meat thermometer; it must be over

165°F to be safe.

 

Have a Happy Thanksgiving!!

 

Be sure to visit greekfood.bellaonline.com for even more great

contentabout Greek Food. To participate in fun online discussions,

this site hasa bulletin board all about Greek Food that you can

visit here -

 

http://www.bellaonline.com/forum/ultimatebb.cgi?ubb=forum;f=204

 

I hope to hear from you sometime soon, either in the forum or in

responseto this email message. I thrive on your feedback!

 

Feel free to pass this message along to family and friends!

 

Yiasou!

 

Christopher Williams, Greek Food Editor

http://greekfood.bellaonline.com

 

 

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JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes

[Guest guest]

Being Greek, I really appreciate this recipe. I have cooked a chicken this way,

but never a turkey. I have a friend that had an " Uncle Louis " who is deceased

now. He made the best chicken this way, so now my family calls it " Uncle Louis's

Chicken " (Kotaupula), now I can do " Uncle Louis's Galopoula "

 

Pat Patelos

 

-

JoAnn Guest

Wednesday, November 17, 2004 10:43 PM

Greek Roast Turkey for Thanksgiving

 

 

 

 

greek- wrote:

Greek Food, Truly the Food of the Gods.

Newsletter #16 - 11/16/2004

Tue, 16 Nov 2004 18:07:21 -0500

=====================================================================

Greek Roast Turkey for Thanksgiving

 

Normally in Greece, since they have no Thanksgiving festival, the

Turkeyis served at Christmas as it is in most of Europe. Since we

are close toThanksgiving in the US, perhaps you could try a change

of pace and serve a Greek style roast turkey.

 

The Greek name for the Turkey bird is " French bird " or Galopoula. I

findit very amusing that the Turkey, which originated in the

Americas, shouldbe named after so many different countries and not

after its place of origin.

 

The name " Turkey " came via a circuitous route. Originally it was the

European name for the guinea fowl, which came from Africa to Europe

viathe Turkish territories (a Turkie). When, in the 16th century,

the British first met the American bird, they seemed to feel it so

resembledthe guinea fowl that it should share the same name. Thus

the Turkey was born. Don't ask me what happened to the original

benefactor of the name,

it appears they reverted to plain old guinea fowl, which is probably

a story unto itself.

 

The Greeks met the turkey in the 16th century via the French, and

thus they call it a " French " . A turkey by any name still tastes as

good.

 

Here is a recipe for roasting an unstuffed turkey - very similar to

the Greek recipe for a basic roast chicken. Here also is a stuffing

recipe thatyou can try if you really want a change from the same old

Thanksgiving.

 

Galopoula Sto Fourno - Greek Roast Turkey

 

1 amish or free range turkey - 8 lbs

4 lbs potatoes, peeled and quartered lengthwise

juice of 2 lemons

4 tablespoons extra virgin olive oil

2 tablespoons dried Greek oregano

1/2 onion

1 tablespoon dried thyme

3/4 lb unsalted organic butter

seasalt, black pepper

1 cup spring water

 

Preheat oven to 325° F.

 

Remove neck and giblets from body and neck cavities; set aside for

stuffing if you wish. Rinse and dry turkey with paper towels. Season

the turkey withsalt and black pepper all over. Season the cavity

with saltand pepper and 1 tablespoon of the oregano. Place the

halved onion in to the cavity.

Place the turkey in the middle of a roasting tin, breast side up.

Arrangethe potatoes evenly around the bird. Next, pour the lemon

juice and theolive oil over both the turkey and the potatoes. Season

the potatoes withsalt and pepper and then sprinkle the remaining

oregano and the thyme overall. Cut the butter in to small chunks and

place over the turkey and the potatoes. Finally, pour the water in

to the pan trying to avoid washingoff the seasonings.

 

Roast in the pre-heated oven for about 3 hours or until a meat

thermometerreaches 180° to 185° or until the thickest part of the

drumstick is softand the drumstick twists easily in its socket. You

may want to cover thebreast and top of the drumsticks with foil

after 1 1/2 hours to ensurethey are not overcooked.

 

Note: a little water may be added if the turkeylooks as if it is

drying up, but it should need no more than about 6 tablespoons. When

done, the turkey should be golden brown and the potatoes a little

paler. Allow the turkey to stand, covered in foil, for

about 20 minutes before carving. I like to return the potatoes to

the oven while the turkey is standing to allow them to brown a

little more.

 

Greek Turkey Stuffing

 

3 medium onions, halved and sliced fine

1 garlic clove, minced

5 tablespoons extra virgin olive oil

chicken liver and heart, washed and sliced thinly

1/4 lb long-grain rice washed until water runs clear, drained well

1 cup hot water

seasalt,black pepper

1/4 lb pine nuts, roasted in a frying pan until brown

2 oz organic raisins

1 teaspoon dried Greek oregano

1 teaspoon dried thyme

 

In a large pan, heat the olive oil over medium heat. Add the onions

andgarlic and sauté until the onion is transparent. Add the giblets

and sautéfor about 5 minutes.

 

Add the rice turning well in the oil until all the

grains are coated, a few minutes. Add the hot water, season with the

saltand pepper and simmer slowly for 3 minutes until most of the

water isabsorbed and the rice is still quite hard. Remove the pan

from the heat,stir in the pine nuts, raisins and the herbs. This

recipe makes enoughstuffing for an 8lb turkey. If you wish to stuff

the bird, you will needto increase the cooking time by about 45

minutes to 1 hour to ensure thestuffing is well cooked and that no

bacteria could have survived.

Test thestuffingwith a meat thermometer; it must be over

165°F to be safe.

 

Have a Happy Thanksgiving!!

 

Be sure to visit greekfood.bellaonline.com for even more great

contentabout Greek Food. To participate in fun online discussions,

this site hasa bulletin board all about Greek Food that you can

visit here -

 

http://www.bellaonline.com/forum/ultimatebb.cgi?ubb=forum;f=204

 

I hope to hear from you sometime soon, either in the forum or in

responseto this email message. I thrive on your feedback!

 

Feel free to pass this message along to family and friends!

 

Yiasou!

 

Christopher Williams, Greek Food Editor

http://greekfood.bellaonline.com

 

 

**************************************************************

You are currently d to a BellaOnline newsletter, sponsored

byhttp://www.BellaOnline.com

 

To from this newsletter, below:

 

http://www.BellaOnline.com/code/nl_unsub.asp?s=B & nl_id=6

You are currently d using: angelpri-

**************************************************************

Enter our Sweepstakes! We have many gorgeous prizes that we

giving away, including beautiful handmade Italian pottery from

ItalianPottery.com, jewelry from AmberJewelry.com and

much more! Be sure to enter them daily! Open to US residents.

 

http://www.bellaonline.com/misc/sweeps/

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes

[Guest guest]

I find it amusing that they call it " French bird " . I'm French and we don't eat

turkey for Christmas and in fact I don't recall ever eating turkey in France

except as cutlets!

 

C

 

PATRICK PATELOS <ppatelos wrote:

 

 

Being Greek, I really appreciate this recipe. I have cooked a chicken this way,

but never a turkey. I have a friend that had an " Uncle Louis " who is deceased

now. He made the best chicken this way, so now my family calls it " Uncle Louis's

Chicken " (Kotaupula), now I can do " Uncle Louis's Galopoula "

 

Pat Patelos

 

-

JoAnn Guest

 

Wednesday, November 17, 2004 10:43 PM

Greek Roast Turkey for Thanksgiving

 

 

 

 

greek- wrote:

Greek Food, Truly the Food of the Gods.

Newsletter #16 - 11/16/2004

Tue, 16 Nov 2004 18:07:21 -0500

================================================================================\

========================================================= Greek Roast Turkey for

Thanksgiving

 

Normally in Greece, since they have no Thanksgiving festival, the

Turkeyis served at Christmas as it is in most of Europe. Since we

are close toThanksgiving in the US, perhaps you could try a change

of pace and serve a Greek style roast turkey.

 

The Greek name for the Turkey bird is " French bird " or Galopoula. I

findit very amusing that the Turkey, which originated in the

Americas, shouldbe named after so many different countries and not

after its place of origin.

 

The name " Turkey " came via a circuitous route. Originally it was the

European name for the guinea fowl, which came from Africa to Europe

viathe Turkish territories (a Turkie). When, in the 16th century,

the British first met the American bird, they seemed to feel it so

resembledthe guinea fowl that it should share the same name. Thus

the Turkey was born. Don't ask me what happened to the original

benefactor of the name,

it appears they reverted to plain old guinea fowl, which is probably

a story unto itself.

 

The Greeks met the turkey in the 16th century via the French, and

thus they call it a " French " . A turkey by any name still tastes as

good.

[Guest guest]

interesting Christina

 

Patrick

-

christina

Thursday, November 18, 2004 12:56 PM

Re: Greek Roast Turkey for Thanksgiving

 

 

 

I find it amusing that they call it " French bird " . I'm French and we don't eat

turkey for Christmas and in fact I don't recall ever eating turkey in France

except as cutlets!

 

C

 

PATRICK PATELOS <ppatelos wrote:

 

 

Being Greek, I really appreciate this recipe. I have cooked a chicken this

way, but never a turkey. I have a friend that had an " Uncle Louis " who is

deceased now. He made the best chicken this way, so now my family calls it

" Uncle Louis's Chicken " (Kotaupula), now I can do " Uncle Louis's Galopoula "

 

Pat Patelos

 

-

JoAnn Guest

Wednesday, November 17, 2004 10:43 PM

Greek Roast Turkey for Thanksgiving

 

 

 

 

greek- wrote:

Greek Food, Truly the Food of the Gods.

Newsletter #16 - 11/16/2004

Tue, 16 Nov 2004 18:07:21 -0500

================================================================================\

================================================================================\

================================================================================\

================================== Greek Roast Turkey for Thanksgiving

 

Normally in Greece, since they have no Thanksgiving festival, the

Turkeyis served at Christmas as it is in most of Europe. Since we

are close toThanksgiving in the US, perhaps you could try a change

of pace and serve a Greek style roast turkey.

 

The Greek name for the Turkey bird is " French bird " or Galopoula. I

findit very amusing that the Turkey, which originated in the

Americas, shouldbe named after so many different countries and not

after its place of origin.

 

The name " Turkey " came via a circuitous route. Originally it was the

European name for the guinea fowl, which came from Africa to Europe

viathe Turkish territories (a Turkie). When, in the 16th century,

the British first met the American bird, they seemed to feel it so

resembledthe guinea fowl that it should share the same name. Thus

the Turkey was born. Don't ask me what happened to the original

benefactor of the name,

it appears they reverted to plain old guinea fowl, which is probably

a story unto itself.

 

The Greeks met the turkey in the 16th century via the French, and

thus they call it a " French " . A turkey by any name still tastes as

good.