Middle eastern oven roast turkey
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This oven roast turkey recipe is one of the most rewarding recipes with a perfect combination of middle eastern ingredients to give you a successful oven roast turkey from the first shot.
It’s officially the Christmas season. And it’s Turkey o’clock time! Whether you are hosting Christmas dinner at home, or you’re joining your family members at one of your relatives on Christmas eve, there is a 99% chance that you will enjoy a delicious oven roast turkey for dinner.
No matter how people will brag about serving the best oven roast turkey, this will always be a dilemma. The reason is roasting turkey is one thing, and marinating turkey is another thing. And based on each one’s preference, there will always be people who favor one marinade over others. However, what is evident, is when you abundantly marinade your turkey with butter for a golden-brown skin, orange juice for a moist juicy turkey, and herbs and some seasonings, you will surely end up with a winning oven roast turkey.
I will not say that my recipe of oven roast turkey is a quick easy recipe. It is not! It may be somehow easy but surely, not quick. However, I guarantee you that it is one of the most rewarding recipes I have developed to date. We host a Christmas dinner at home once every two years, and we just can’t wait for that night to feel the Christmas spirit with the aroma of the flavors worked together across the house, as the turkey is being roasted.
So back to our recipe, although the preparation time is prolonged across two days, however, you will be required to work for 10 minutes a day to finalize each phase’s marinade. So, no need to stress yourself. I made sure to explain every step to ensure you will end up with a successful oven roast turkey from the first shot.
So, without any further ado, let’s get into focusing on our recipe immediately!
Oven roast turkey FAQ:
What turkey size should you buy?
Consider counting 450 g of turkey per person. This means you will need to buy a 2 kg minimum turkey to feed 5 people.
How to thaw your turkey?
In the fridge. Do not place the turkey for thawing on the counter at room temperature. Making sure to transfer the turkey ahead of time, one or two days before starting the marinade process is a rule of thumb.
Can you rinse Turkey?
No. As per FDA, you should not rinse any kind of poultry and turkey is not an exception. Rinsing poultry causes the spread of some bacteria like salmonella around the kitchen.
Do you have to cook stuffing inside the turkey?
Not at all. The turkey will take ample time to roast perfectly. By the time it is well roasted, the stuffing will be cooked to perfection and ready to eat.
Can I cut the turkey right after removing it from the oven?
The general rule is to let Turkey rest for around 30 minutes at least. This period will make carving the turkey much easier on one hand and will allow the juices to redistribute across the turkey on the other hand.
How long should I roast a turkey?
If you are roasting the turkey at 180 ºC, then consider multiplying by 13 minutes each pound or 450 g of unstuffed turkey. Although measures might change a bit from one oven to another, however, this is the rule of thumb followed worldwide.
- 10 pounds turkey: about 2 hours 10 minutes
- 15 pounds turkey: about 3 hours 15 minutes
- 20 pounds turkey: about 4 hours 20 minutes
How to Tell When a Turkey is Done?
To tell if the turkey is done, you need a food thermometer. Your thermometer should read 80 ºC in the thickest part of the thigh. The reason is that this part of the turkey is the slowest and last to cook. Hence, when this part is done, your turkey will be done.
To ensure you did it right, try taking the readings several times.
What ingredients do you need to oven roast a turkey?
This recipe of oven roast turkey involves different ingredients.
First, the turkey is the king of the recipe.
There are as well a bunch of seasonings and sauces such as pepper, paprika, cinnamon, nutmeg, onion powder, garlic powder, balsamic, lemon juice.
Additional dried herbs make wonders in this recipe such as rosemary, thyme, oregano, and sumac.
The orange juice is a must if you want to end up with a super juicy and moist turkey, and butter is the magical ingredient that will turn your oven roast turkey into golden brown sitting with pride on your dining table.
How to prepare and roast a turkey?
Start by thawing the turkey 2 days before you start the marinade process.
Then, remove the neck, giblets and any pin feathers stuck on the turkey.
Next, pat dry the turkey both inside and outside.
In a mixing bowl, combine the ingredients of the first marinade and start rubbing the turkey. Make sure to lift the skin using a flipped tablespoon to rub the inside area between the meat and the skin.
Keep the marinade on the turkey for 24 hours. The turkey should remain in the fridge until the second day.
After 24 hours, remove the turkey from the fridge, and dry it removing the marinade coat with a kitchen towel.
Combine then the ingredients of the second marinade in a bowl and start rubbing the turkey from the inside, outside, and under the skin.
Start injecting the orange juice using a syringe. Make sure to inject well the breasts and the thighs.
Stuff the turkey with your preferred stuffing be it vegetables, rice, chestnuts, onions, garlic… and let the turkey sit in the fridge for a minimum of 6 hours.
Remove the turkey from the fridge a couple of hours before roasting, and roast it at a high then low temperature as per the schedule proposed above. (See “How Long Should I Roast a Turkey?”).
What can you serve with this oven roast turkey?
Here are a few ideas:
- Gravy Sauce
- Mushroom sauce
- Spring rolls
- Chicken and corn rolls
- Why not DIY salad
- Rocca and avocado salad
- Sautéed vegetables
- Potato purée
Photo source: www.freepik.com
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This oven roast turkey recipe is one of the most rewarding recipes with a perfect combination of middle eastern ingredients to give you a successful oven roast turkey from the first shot.
Ingredients
5 Kg turkey
First marinade:
- 1/2 cup olive oil and butter
- 2 tbsps. onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- ½ tsp nutmeg
- ½ tsp cinnamon
- 3 tbsps. yogurt
- 1 tbsp balsamic
- ½ cup lemon juice
Second marinade:
- 1 cup of orange juice injected
- 1 tsp dried rosemary
- 1 tsp dried zaatar/thyme
- 1 tsp sumac
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 cup butter
Instructions
- Thaw the turkey 2 days before you start the marinade process.
- Once the turkey is fully thawed start the marinating process.
- Remove the neck, giblets and any pin feathers stuck on the turkey.
- Pat dry the turkey both inside and outside to ensure it is fully dry.
- In a mixing bowl, combine the first marinade ingredients: olive oil, butter, onion powder, garlic powder, salt, pepper, paprika, nutmeg, cinnamon, yogurt, balsamic, and lemon juice
- Start rubbing the turkey from the inside and outside.
- With a flipped tablespoon, lift the skin and rub the inside area between the meat and the skin.
- Transfer the turkey to the fridge and store it for 24 hours.
- On the second day, transfer the turkey to the baking tray and pat dry it with a kitchen towel from the inside and outside.
- Combine the second marinade ingredients: dried rosemary, zaatar, sumac, salt, oregano, and butter in a bowl.
- Start rubbing the turkey from the inside, outside, and under the skin.
- Once rubbing is complete, start injecting the orange juice using a syringe.
- Make sure to inject well the breasts and the thighs.
- If you want to stuff the turkey, do it at this stage. You have many options like vegetables, rice, chestnuts, onions, garlic
- Transfer the turkey to the fridge for a minimum of 6 hours.
- Remove the turkey from the fridge two hours before roasting.
- Pre-heat the oven at 200 ºC.
- Let the turkey roast for 20 minutes at 200 ºC then lower the temperature to 160 ºC to 180 ºC.
- Once the turkey starts to gain its golden color, cover the top with an aluminum foil sheet to avoid burning.
- Roast your 5 kg turkey for 2 hours and 20 to 30 minutes.
Notes
- Ensure the turkey is at room temperature before roasting
- Pay attention to the color of the turkey and place an aluminum foil sheet to avoid burning the top
- Don’t carve the turkey immediately. Wait for a minimum of 30 minutes before carving.
- Enjoy your turkey with gravy or cranberry sauces.
Nutrition
Calories: 937 kcal per serving | Number of servings: 10
Total Fat 29 g | Saturated Fat 11 g | Cholesterol 226 mg | Sodium 696 mg | Potassium 96 mg | Total Carbohydrate 6 g | Dietary Fiber 1 g | Sugars 3 g | Protein 71 g | Vitamin A: 83% | Vitamin C: 31% | Calcium: 7% | Iron: 25%
* The Percent Daily Values are based on a 2,000 calorie diet
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