Through the years we’ve prepared various Greek turkey recipes, but never before has one matched the intense Greek flavors we hoped to create.
2 teaspoons kosher salt (if you prefer less salt, cut this amount in half).
1 tablespoon dried oregano
2 teaspoons garlic powder
1/2-teaspoon ground black pepper
1/3-cup lemon juice
1/4-cup olive oil
3-4 pounds turkey pieces
8-10 small red potatoes, more or less—to taste
In small bowl, stir together all dry ingredients. Wash and quarter potatoes, leaving skins. Place turkey and potatoes in deep 9×13-inch baking dish. Sprinkle with seasonings. Drizzle with lemon juice followed by olive oil. Cover with foil, and bake at 350 degrees for 30 minutes or more, or until lightly browned. Remove foil and increase oven temperature to 400 degrees. Bake for 30 minutes more, or until lightly browned. Yield: six to eight servings.
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