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Dilly Barbecued (or Baked) Turkey

September 2, 2010

I’m watching my sodium intake and couldn’t believe there is so much in deli meat (I mean I knew that, but it was still a little shocking), and by the time you add bread and cheese maybe a side, you’re at nearly half of your daily sodium.  There’s only one way to avoid that and it involves doing a little cooking.  Turkey breasts are pretty inexpensive to buy (if you buy them frozen) and will yield a ton of turkey that’s much better than deli meat.  I remembered a recipe I made when I was growing up that came from Taste of Home magazine.  The issue this one came from (July 1994, in case you’re wondering), had so many good recipes in it I about made them all.  This one is particularly good because the yogurt tenderizes the chicken and leave a light dill flavor.  The marinade is best left overnight.  Beware how much turkey this makes, though.  I bet we have enough for 18-20 sandwiches.  I would suggest making a turkey breast half, which would cook faster and leave you with a lot less turkey to deal with.


1 c plain yogurt

1/2 c lemon juice

1/2 c minced fresh parsley

4 garlic cloves, minced

4 T fresh minced dill

1 t dried rosemary, crushed

1 t salt

1/2 t pepper

1 turkey breast with bone (3-4  pounds)


In a medium bowl, combine all of the ingredients except the turkey.  Pour half into a large resealable plastic bag and add turkey.  Seal bag and turn to coat. Cover and refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining yogurt.

When you are ready to cook the turkey, preheat oven to 425 degrees.  Place turkey in a shallow baking dish and discard any marinade left in the bag.  Cook turkey for 15 minutes at 425 degrees, then lower temperature to 325 degrees and continue cooking for 1 1/2 or more hours (look at the time you need to cook the size turkey breast you bought on the package) until a meat thermometer reads 180°.  Use the refrigerated marinade to baste the turkey during cooking.

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