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Za'atar Turkey on a tray with toppings.

Za'atar Turkey

Tressa Jamil
Impress your guests with a Middle Eastern-inspired za'atar turkey. Ours is flavored with za'atar and aromatics and roasted until golden and crispy.
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 3 hours 30 minutes
Marinating Time 1 day
Total Time 1 day 5 hours
Course Dinner, Main Course
Cuisine American, Middle Eastern
Servings 16 Servings
Calories 695 kcal
Equipment
Ingredients
  
For the Turkey:
  • ½ cup olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 2 cloves garlic, minced
  • 3 tablespoons za'atar
  • 2 tablespoons kosher salt
  • 2 teaspoons dried mint
  • 1-2 teaspoon brown sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 15 pound turkey, thawed and cleaned
For the Za'atar Oil:
  • ¼ cup olive oil
  • 1-2 tablespoons za'atar
  • 1 teaspoon kosher salt
Instructions
 
  • Combine the olive oil, lemon juice, lemon zest, za'atar, salt, dried mint, red pepper flakes, and ground cumin in a small bowl. Set it aside.
  • Remove the neck and giblets from the inside of the turkey. Place the turkey onto a rimmed baking sheet and separate the skin from the breast.
  • Then, rub the reserved marinade evenly over the bird and under the skin. Cover the baking sheet with plastic and marinate in the refrigerator for 6-24 hours.
  • Remove the turkey from the refrigerator 1 hour before cooking time, and let it come to room temperature. Preheat the oven to 450°F (232°F). Adjust the oven rack to the lowest position. Meanwhile, prepare the ingredients for the za'atar oil in a small bowl and set it aside.
  • Set the turkey onto a wire rack on a rimmed baking sheet or roasting pan, careful to tuck the wings under the turkey.
  • Place the turkey into the oven and cook for 20 minutes. Then, reduce the oven temperature to 300℉ (148℃). Continue cooking until the thickest part of the chicken breast reads 150°F (65°C) and the chicken legs read 165℉ (73℃), for 3-4 hours for a 15-pound turkey.
    Every 30 minutes or so, brush the turkey with za'atar oil using a pastry brush for even browning.
  • Remove the turkey from the oven and let it rest for 15-30 minutes before carving.
Notes
Expert Tips:
  • When it comes to cooking a turkey, the ultimate goal is to achieve a crispy and juicy texture, and basting is a common technique used for this purpose. J. Kenji Lopez Alt mentions in his book, The Food Lab, that basting a turkey with hot juices can increase the cooking rate, which may make the turkey drier.
  • At the halfway point, check the turkey's internal temperature by inserting a meat thermometer into the thickest part of the breast, near the bone. 
  • Remove the turkey from the oven once it reaches the desired temperature. Let it rest for 15-30 minutes. Resting redistributes the juices to retain moisture. 
  • Don't go cold turkey! While the turkey rests, warm the serving platter in the oven (120℉ | 49℃) for most plates) to ensure the meat stays nice and warm.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 695 kcal | Carbohydrates: 1 g | Protein: 105 g | Fat: 27 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 263 mg | Sodium: 2402 mg | Potassium: 10 mg | Vitamin A: 2 IU | Vitamin C: 2 mg | Calcium: 8 mg | Iron: 39 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!