This citrus and herb roast turkey is seasoned with aromatic za'atar, fresh herbs and plenty of fresh citrus zest. The turkey is roasted until golden, juicy and full of bold Mediterranean flavor.
Jump to:
- Why You'll Love This Roast Turkey Recipe
- What Is Za'atar and Why Is It So Good on Turkey?
- Ingredients for Citrus Herb Roast Turkey
- Stuff the Turkey with Aromatics
- How to Make Herb and Citrus Turkey
- Helpful Tips for Roasting a Whole Turkey
- What to Serve with Citrus Herb Turkey
- More Thanksgiving Main Dishes
- Citrus and Herb Roast Turkey with Za'atar
Why You'll Love This Roast Turkey Recipe
- Big Mediterranean Flavor: Aromatic za'atar, fresh herbs and citrus zest give this roast turkey a bright and savory flavor.
- No Wet Brine Needed: The turkey is seasoned ahead of time and refrigerated uncovered overnight.
- Golden, Buttery Skin: Softened butter is rubbed all over the turkey before roasting for a beautiful golden exterior.
- Perfect for the Holidays: This whole roasted turkey makes a wonderful Thanksgiving centerpiece with other Mediterranean sides.
What Is Za'atar and Why Is It So Good on Turkey?
Za'atar is a Middle Eastern spice and herb blend with a savory, earthy and slightly tangy flavor. While ingredients vary depending on the region and blend, za'atar commonly includes dried thyme, sumac and toasted sesame seeds.
The earthy blend pairs beautifully with poultry, while the sumac adds a bright and citrusy tang that complements the fresh citrus. It's one of my favorite Mediterranean seasonings and adds so much flavor to all sorts of dishes, such as baked za'atar fries or topping hummus.
If you're new to cooking with Mediterranean spices, take a look at my Mediterranean Spice Guide for more essential seasonings.
Ingredients for Citrus Herb Roast Turkey
The ingredients in this Mediterranean-inspired roast turkey are simple and each one adds a punch of flavor.
- Whole Turkey: This recipe is written for a 10-pound turkey that has been completely thawed. Adjust roasting time depending on the size of your bird.
- Za'atar: The star seasoning! A Middle Eastern blend that adds earthy herbs, tangy sumac and toasted sesame.
- Lemon and Orange: Both the zest and the fruit are used. The zest goes into the seasoning mixture, while the halved citrus goes inside the turkey cavity.
- Fresh Rosemary, Oregano and Thyme: These herbs bring an aromatic, savory flavor that works especially well with poultry.
- Paprika: Adds warmth and a little color to the seasoning.
- Kosher Salt and Sugar: Salt seasons the turkey, while a small amount of sugar balances the savory and tangy spices.
- Unsalted Butter: Softened butter is rubbed over the turkey before roasting, helping create a golden, flavorful turkey skin.
- Onion and Garlic: These aromatics are added to the cavity with the citrus to bring even more flavor to the whole turkey.
Stuff the Turkey with Aromatics
Adding aromatics to the turkey cavity is a great way to bring more flavor to the whole roasted bird, and I do the same thing with chicken too!
Keep the cavity loosely filled rather than packing it tightly.
A few of my favorite aromatics include:
- Onion
- Garlic
- Lemon and orange
- Fresh rosemary and thyme (parsley is a great addition too!)
How to Make Herb and Citrus Turkey
Prepare the turkey. Make sure the turkey is completely thawed before starting. Pat the entire turkey dry with paper towels. Do not rinse the turkey.
Prepare the citrus and herb seasoning. Zest the entire lemon and orange. Set the citrus aside for later. In a bowl, combine the za'atar, paprika, kosher salt, sugar, chopped rosemary, oregano and thyme with the citrus zest.
Season the turkey. Rub the seasoning mixture evenly over the entire turkey.
Refrigerate overnight. Place the seasoned turkey on a rimmed baking sheet or in a roasting pan and refrigerate uncovered for at least 8 hours or overnight. This gives the seasoning time to work its way into the turkey while the uncovered refrigerator air helps dry the skin.
Preheat the oven and butter the turkey. When ready to roast, preheat the oven to 450°F and remove the turkey from the refrigerator. Rub the softened butter over the entire turkey, including underneath the skin. Sprinkle with a little extra za’atar, if desired.
Add the aromatics. Cut the reserved lemon and orange into halves. Place the onion, garlic, lemon and orange inside the turkey cavity. Tie the legs together with kitchen twine if desired.
Roast the turkey. Place the turkey breast-side up in a roasting pan. Roast at 450°F for 30 minutes, then reduce the oven temperature to 350°F. Continue roasting until the turkey reaches an internal temperature of 165°F.
Rest and carve. Remove the turkey from the oven and let it rest for 20–30 minutes before carving. This gives the juices time to redistribute and makes carving easier.
Helpful Tips for Roasting a Whole Turkey
Allow Enough Time to Thaw
Thaw a frozen turkey in the refrigerator, allowing approximately 24 hours for every 4–5 pounds. Keep the turkey refrigerated until ready to prepare.
Prepare the Herb Seasoning Ahead
Chop the fresh herbs and combine them with the za'atar, paprika, salt and sugar a day ahead. Zest the citrus right before seasoning the turkey.
Season the Turkey Ahead of Time
Season the turkey 8–24 hours before roasting and refrigerate it uncovered. This gives the salt, herbs and spices time to season the meat and also gets the skin dry for better browning.
How Much Turkey Per Person
Plan for about 1 to 1½ pounds of turkey per person. A 10-pound turkey serves approximately 8 people, depending on appetites and how many sides you're serving.
Check the Internal Temperature
Use an instant-read meat thermometer to check the thickest part of the breast. The internal temperature should reach 165°F.
Let the Turkey Rest Before Carving
After roasting, rest the turkey for 20–30 minutes before carving. This gives the juices time to redistribute and makes slicing easier.
What to Serve with Citrus Herb Turkey
I love pairing this Mediterranean-inspired turkey with bright sides, roasted vegetables and a few classic holiday dishes.
- Pomegranate Cranberry Sauce
- Roasted Kabocha Squash with Tahini and Pomegranate
- Shredded Brussels Sprouts Salad with Pistachios
- Challah Stuffing with Leeks
- Savory Sausage and Onion Bread Pudding
For a smaller holiday meal, try my Herb Roasted Turkey Thighs with Fennel or a Sausage Stuffed Cornish Game Hens.
More Thanksgiving Main Dishes
Citrus and Herb Roast Turkey with Za'atar
LittleFerraroKitchen.com
Ingredients
- 10 pound whole turkey fully thawed
- 3 tablespoons za'atar
- 2 teaspoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme
- 1 whole lemon zested, then cut in half
- 1 whole orange zested, then cut in half
- ½ cup unsalted butter softened
- 1 onion halved
- 1 garlic bulb halved
Instructions
- Prepare the turkey. Make sure the turkey is fully thawed. Remove the giblets from the cavity and pat the turkey dry with paper towels. Do not rinse the turkey.
- Make the herb seasoning. In a bowl, combine the za'atar, paprika, kosher salt, sugar, rosemary, oregano, thyme, lemon zest and orange zest.
- Season the turkey. Gently loosen the skin over the breast and thighs. Rub some of the seasoning mixture underneath the skin, then season the outside of the turkey evenly.
- Refrigerate. Place the seasoned turkey inside a roasting pan, breast side up. Refrigerate uncovered for at least 8 hours or overnight. (You can also set the turkey on top of a few vegetables in the roasting pan).
- Prepare for roasting. Remove the turkey from the refrigerator while you prepare the remaining ingredients. Preheat the oven to 450°F. Rub the softened butter underneath the skin and over the outside of the turkey.
- Add the aromatics. Place the halved onion, garlic, lemon and orange inside the turkey cavity. Add a few extra sprigs of fresh herbs, if desired. Do not pack the cavity tightly. Tie the legs with kitchen twine.
- Roast the turkey. Roast at 450°F for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until the turkey reaches 165°F in the thickest part of the breast. Cooking time will vary depending on the turkey and your oven.
- Rest and carve. Transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving.
Notes
- Thawing: Thaw frozen turkey in the refrigerator, allowing approximately 24 hours for every 4–5 pounds.
- Herb seasoning: Chop the herbs and combine with the za'atar, paprika, salt and sugar a day ahead. Add the citrus zest just before seasoning the turkey.
- Seasoning ahead: Season the turkey 8–24 hours before roasting and refrigerate uncovered for better flavor and crispier skin.
- Serving size: Plan for 1–1½ pounds of whole turkey per person. A 10-pound turkey serves approximately 8 people.
- Temperature: Use an instant-read thermometer to check the thickest part of the breast, which should reach 165°F.
- Resting: Rest the turkey for 20–30 minutes before carving so the juices can redistribute.
Luv2cook says
We did this Recipe last year and it was a huge hit. "Why fix it if it isn't broken" right? Plus since we are doing the turkey again this year for the family party, We are doing this Roast Turkey with Citrus, Herbs and Za'atar. We are requesting Archie who is doing the stuffing and the greens to prepare the https://littleferrarokitchen.com/challah-stuffing-turkey-sausage-leeks-cherries/ and the https://littleferrarokitchen.com/sauteed-green-beans-with-shallots-and-pine-nuts/, Can't wait for Thanksgiving.
Samantha Ferraro says
Luv2, So glad to hear it. Sounds like Thanksgiving will be Wonderful. Happy Holidays. Samantha.