Name: Roasted Turkey
Ingredients: 1 Cup Chobani® Whole Milk Plain Yogurt; 10-12 pound whole turkey, giblets removed; ½ Cup fresh lemon juice; ¾ Cup extra-virgin olive oil; 1 Tablespoon finely chopped thyme leaves; 1 Tablespoon finely chopped rosemary leaves; 2 Tablespoon finely chopped parsley leaves; 1 Tablespoon minced garlic; 1 Tablespoon kosher salt; 2 Teaspoon freshly ground black pepper

Feeding a crowd? Make Chobani® Greek Yogurt part of your Thanksgiving recipes. It makes a great marinade for keeping turkeys moist, which tend to get dry during their long roast in the oven.

Chobani® Whole Milk Plain Yogurt

whole turkey, giblets removed

 fresh lemon juice

extra-virgin olive oil

 finely chopped thyme leaves

finely chopped rosemary leaves

 finely chopped parsley leaves

 minced garlic

 kosher salt

freshly ground black pepper

Combine all ingredients, excluding turkey, in a mixing bowl. Whisk to combine. Set aside ½ cup of marinade for basting.

Marinade entire turkey, by brushing or rubbing onto turkey. Once turkey is evenly coated, place in a baking dish and wrap tightly with plastic wrap. Refrigerate and marinate for 4-6 hours.

Preheat oven to 325ºF. Remove turkey from marinade and brush off excess. Truss turkey with twine and place on a roasting rack
in a clean, deep baking dish.

Place turkey in oven and bake for 3-3 ½ hours, or until internal temperature of turkey thigh or leg has reached 165ºF. During cook time, use a heat-proof brush to baste turkey every 30 minutes with remaining marinade.

Remove turkey from oven and let cool slightly before carving to serve.