Za’atar turkey is a Middle Eastern-inspired recipe that will impress your guests for the holidays. Rub a whole turkey with a delicious combination of flavorful za’atar, fresh lemon, zesty garlic, and olive oil. Roast the bird until it’s golden and crispy, and pair it with saffron rice or Shirazi salad to complete the meal.
What is Za’atar?
Za’atar is a Middle Eastern spice blend with a tangy, aromatic flavor. Use it as a seasoning for bread, chips, meat, vegetables, or hummus to make them extra delicious. Prepare za’atar from scratch using common ingredients like citrusy sumac, dried thyme, and oregano, or buy a pre-made spice blend.
What You Need to Make this Recipe
- Olive Oil: Olive oil in the marinade serves two purposes. It helps to prevent the turkey from sticking to the wire rack or roasting pan. And since it’s oil, it will carry fat-soluble flavor, herbs, and spices into the meat.
- Lemon: Add freshness and bright flavor to the marinade with freshly squeezed lemon juice and zest.
- Garlic: I suggest using three garlic cloves, but measure with your heart.
- Spices: This turkey recipe features za’atar, but I also include other spices like kosher salt, dried mint, brown sugar, red pepper flakes, and ground cumin to flavor the za’atar turkey.
- Turkey: I use a 15-pound turkey to feed my family with leftovers. Before starting the recipes, make sure it is fully thawed and cleaned.
Additions and Substitutions
- For tangy flavor, replace the olive oil in the marinade with Greek yogurt.
Tools Used to Make this Recipe
All you need to roast turkey in the oven is a rimmed baking sheet with a wire rack, but you can also use a roasting pan.
How to Make Za’atar Turkey
The full recipe with measurements is in the recipe card below.
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Set the turkey onto a wire rack on a rimmed baking sheet or roasting pan, careful to tuck the wings under the turkey.
Step 5: 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 basting brush for even browning.
Step 6: Remove the turkey from the oven and let it rest for 15-30 minutes before carving.
How to Carve a Turkey
Begin by removing the wings, thighs, and breast meat. Now, separate the thighs and legs and slice the turkey breasts. I don’t think I can cover this any better than Serious Eats. They do an incredible job of breaking down how to carve a turkey.
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.
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Serving Suggestions
- Sides: Turmeric Roasted Cauliflower, Air Fryer Smashed Brussel Sprouts, Air Fried Fingerling Potatoes, Air Fryer Acorn Squash, Air Fryer Butternut Squash
- Grains: Pearl Couscous
- Salad: Tabbouleh, Sumac Onions, Sumac Cucumbers, Moroccan Carrot Salad, Coban salatasi, Malfouf Salad, Piyaz
- Sauce: Tzatziki, Haydarı, Beetroot Dip, Skhug
- Appetizers: havuç tarator, Air Fryer Pita Chips, Butter Bean Hummus, Zaalouk
What to do With the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-4 days.
- Freeze – Let the meat cool, then transfer it to a freezer-safe container or bag. Za’atar turkey will freeze for 2-3 months.
- Reheat – Warm leftovers in the oven or microwave.
Frequently Asked Questions
How long to thaw a turkey?
A frozen turkey requires 24 hours of thawing time for every 5 pounds of turkey. Once you’ve fully thawed the turkey, cook it within 1-2 days.
What’s the best way to thaw a turkey?
Give yourself plenty of time to defrost the turkey. You can thaw the turkey in the microwave, water, or the refrigerator. Thawing the turkey in the refrigerator is the safest method because it defrosts consistently.
How do I know when my turkey is done cooking?
Whatever size turkey you choose to make, don’t rely on a timetable to be your guide. The best way to know when a turkey has finished cooking is to check the internal temperature using a meat thermometer inserted into the thickest part of the breast and adjust the cooking time accordingly. The safe cooking temperature is 165°F (73°C).
Where can I buy za’atar?
Your best options for finding affordable za’atar are in Middle Eastern, Mediterranean, or international grocery stores, as it is a common ingredient in Middle Eastern cuisine. You can also check the spice aisle at major grocery stores.
If you want to whip up your own to make my recipe for za’atar turkey, here is what you need:
• 4½ teaspoons sumac
• 3 teaspoons dried thyme
• 3 teaspoons dried oregano
• ½ teaspoon ground nutmeg
More Turkey Recipes:
Za’atar Turkey
- Small Bowl
- 1 Rimmed Baking Sheet with a Wire Rack or Roasting Pan
- 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
- ¼ cup olive oil
- 1-2 tablespoons za'atar
- 1 teaspoon kosher salt
- 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.
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.