Impress your guests this holiday season with this Middle Eastern-inspired za’atar turkey. Roasted to golden perfection with crispy skin and bold spices, it’s a crowd-pleaser! Pair it with buttery saffron rice or a citrusy Shirazi salad to complete the feast.
What is Za’atar?
Za’atar is a staple spice blend that originates from the Levant region of the Middle East, which includes modern-day Israel, Jordan, Lebanon, Palestine, and Syria. Each region and family often has its own variation, making za’atar deeply tied to local traditions and flavor.
Home cooks use the aromatic blend to season everything from sourdough discard bagels, air fryer pita chips, and butter bean hummus to vegetables, grilled meat, and even roasted turkey!
Did you know that za’atar isn’t just the name of a spice blend? It refers to a specific herb from a group of wild herbs. Traditional za’atar blends include wild thyme, sesame seeds, and tangy sumac for an authentic flavor.
Make the spice mix from scratch using this za’atar recipe or find a quality store-bought option; I like the one from Spice Way which includes hyssop, it’s delicious!
Key Ingredients
- Olive Oil: Extra-virgin olive oil serves two purposes. It prevents the turkey from sticking to the wire rack or roasting pan and helps the dried herbs and spices adhere to the meat.
- Lemon: Brighten the marinade and tenderize the turkey with fresh lemon juice and citrus zest.
- Garlic: Include three fresh garlic cloves in the marinade for additional flavor.
- Spices: Coat the turkey with the za’atar blend, kosher salt, dried mint, red pepper flakes, ground cumin for bold flavor, and brown sugar for a hint of sweetness.
- Turkey: I recommend using a 15-pound whole turkey to make this za’atar turkey recipe. Cooking professionals recommend buying 1-1½ pounds of turkey per person. Before you begin, make sure the turkey is fully thawed.
Tools You’ll Need
All you need to roast the za’atar turkey in the oven is a sheet pan with a wire rack and a food thermometer to monitor the temperature. You can also cook the turkey in a roasting pan with a roasting rack if you prefer.
Spatchcock the Turkey for Success
Butterflying the turkey allows it to lay flat, which helps it cook faster and more evenly. With the entire bird exposed to heat, no more dry chicken breast or undercooked thighs. Plus, the turkey takes up less space in the oven, leaving room for other holiday dishes to bake on the remaining racks.
How to Make Za’atar Turkey
The full recipe with measurements is in the recipe card below.
Step 1: Combine olive oil, lemon juice, lemon zest, garlic, za’atar, kosher salt, dried mint, red pepper flakes, ground cumin, and brown sugar in a medium bowl. Set it aside.
Step 2: Set the defrosted turkey on a rimmed baking sheet and remove the neck and giblets. Then, carefully remove the skin from the breast.
Step 3: Rub the reserved marinade evenly over the turkey and under the skin. Cover the baking sheet with plastic wrap and marinate in the refrigerator for 6-24 hours.
Step 4: Remove the turkey from the refrigerator and let it come to room temperature for 1 hour. Then, preheat the oven to 450°F (232°C). While you wait, combine the ingredients for the za’atar oil in a small bowl and set it aside.
Cooking Tip
Adjust the oven rack to the lowest position so there is enough room in the oven for the turkey.
Step 5: Set a wire rack on a rimmed baking sheet and carefully arrange the turkey onto it, tucking the wings under the turkey. Place the turkey in the oven and cook for 20 minutes. Reduce the oven temperature to 300℉ (148℃) and continue cooking until the thickest part of the turkey breast reaches 165°F (73°C).
Every 30 minutes, brush the turkey with the za’atar oil using a basting brush for even browning.
Cooking Tip
A 15-pound turkey may take 3-4 hours, depending on your oven.
Step 6: Remove the turkey from the oven and let it rest for 15-30 minutes before carving it.
How to Carve a Turkey
I don’t think I can cover this better than Serious Eats. J. Kenji Lopez-Alt does an incredible job of breaking down the steps and demonstrating how to carve a turkey.
Expert Tips
- Start with room-temperature turkey. Let the turkey come to room temperature for one hour before cooking it. You don’t want it going into the oven fridge-cold.
- Baste with za’atar oil. The ultimate goal for roasting turkey is crispy skin and tender, juicy meat. Basting is a common technique for this reason. J. Kenji López-Alt explains in The Food Lab that basting with hot juices can speed up cooking, potentially leading to a drier bird, which is why we flavor the turkey with room-temperature spiced oil.
- Go by temperature. Many factors can cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cook time with an instant-read thermometer; the safe internal temperature for turkey is 165°F (73°C).
- Rest the meat. You may want to start carving the turkey right away, but resting the turkey for 15-30 minutes redistributes the moisture for extra juicy turkey.
- Don’t go cold turkey. While resting the turkey, warm an oven-safe serving platter at 120℉ (49℃) to ensure the turkey stays nice and warm.
If you enjoy the juicy za’atar turkey, try more holiday recipes from Jamil Ghar!
Serving Suggestions
It’s hard to depart from your go-to turkey recipe for the holidays, but why not give this recipe a trial run with a whole chicken before the big day?
Za’atar turkey is perfect for Thanksgiving and other festive gatherings. Pair it with mashed potatoes with homemade beef gravy, fall kale salad, garbanzo beans, air-fried fingerling potatoes, stuffing, sweet potatoes, and cranberry sauce from dried cranberries.
Pair the turkey with Mediterranean sides like delicious flat bread, pearl couscous, tabbouleh, turmeric roasted cauliflower, sumac onions, Moroccan carrot salad, saffron rice, or malfouf salad. And don’t forget the sauces– try tzatziki, haydarı topped with fresh mint, skhug, tahini yogurt sauce, or shatta sauce.
What To Do With Leftovers
- Refrigerate: Store leftover turkey in an airtight container for 3-4 days.
- Freeze: Let the meat cool and break down the turkey, then transfer it to a freezer-safe container or bag. Za’atar turkey freezes for 4-6 months.
- Reheat: Warm leftovers in the oven or microwave.
- Repurpose: If you want to try more Middle Eastern recipes, I recommend using the leftover turkey to make shawarma, turkey and chickpea stew, fattoush, or turkey tagine.
Frequently Asked Questions
How long does it take to thaw a turkey?
A frozen turkey needs 24 hours of thawing time for every 5 pounds. Once it’s completely thawed, plan to cook it within 1–2 days.
What’s the best way to thaw a turkey?
Give yourself plenty of time to defrost turkey. The best way to thaw a turkey is in the refrigerator. It’s the safest method, as it keeps the turkey at a consistent, safe temperature to prevent bacterial growth.
How do I know when my turkey is done cooking?
Whatever size turkey you choose to make, don’t rely on a timetable as your guide. The best way to know when a turkey finishes cooking is to check the internal temperature using a meat thermometer.
Insert the thermometer into the thickest part of the thigh without touching the bone and adjust the cooking time accordingly; the safe temperature for the turkey is 165°F (73°C).
Where can I buy za’atar?
Do you love za’atar as much as I do? The best place to find the Middle Eastern spice blend is at Middle Eastern or international grocery stores in your area, where it’s a staple ingredient. You can also find it in the spice aisle of most grocery stores.
More Turkey Recipes:
Za’atar Turkey
- 2 Small Bowls
- ¼ cup extra-virgin olive oil
- lemon juice, 2 lemons, plus 1 teaspoon of grated lemon zest
- 2 garlic cloves, minced
- 3 tablespoons zaatar seasoning
- 2 tablespoons kosher salt
- 2 teaspoons dried mint
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- 1-2 teaspoons brown sugar
- 15 pound turkey
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons zaatar seasoning
- 1 teaspoon kosher salt
- Combine olive oil, lemon juice, lemon zest, garlic, za'atar, kosher salt, dried mint, red pepper flakes, ground cumin, and brown sugar in a medium bowl. Set it aside.
- Set the defrosted turkey on a rimmed baking sheet and remove the neck and giblets. Then, carefully remove the skin from the breast.
- Rub the reserved marinade evenly over the turkey and under the skin. Cover the baking sheet with plastic wrap and marinate in the refrigerator for 6-24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature for 1 hour. Then, preheat the oven to 450°F (232°C). While you wait, combine the ingredients for the za'atar oil in a small bowl and set it aside.Tip: Adjust the oven rack to the lowest position so there is enough room in the oven for the turkey.
- Set a wire rack on a rimmed baking sheet and carefully arrange the turkey onto it, tucking the wings under the turkey.
- Place the turkey in the oven and cook for 20 minutes. Reduce the oven temperature to 300℉ (148℃) and continue cooking until the thickest part of the turkey breast reaches 165°F (73°C).Every 30 minutes, brush the turkey with the za'atar oil using a basting brush for even browning.Tip: A 15-pound turkey may take 3-4 hours, depending on your oven.
- Remove the turkey from the oven and let it rest for 15-30 minutes before carving it.
- Start with room-temperature turkey. Let the turkey come to room temperature for one hour before cooking it. You don’t want it going into the oven fridge-cold.
- Baste with za’atar oil. The ultimate goal for roasting turkey is crispy skin and tender, juicy meat. Basting is a common technique for this reason. J. Kenji López-Alt explains in The Food Lab that basting with hot juices can speed up cooking, potentially leading to a drier bird, which is why we flavor the turkey with room-temperature spiced oil.
- Go by temperature. Many factors can cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cook time with an instant-read thermometer; the safe internal temperature for turkey is 165°F (73°C).
- Rest the meat. You may want to start carving the turkey right away, but resting the turkey for 15-30 minutes redistributes the moisture for extra juicy turkey.
- Don’t go cold turkey. While resting the turkey, warm an oven-safe serving platter at 120℉ (49℃) to ensure the turkey stays nice and warm.