Citrus and Herb Roast Turkey with Za'atar
A whole roasted turkey seasoned with aromatic za'atar, fresh herbs and citrus zest, then rubbed with butter and roasted until golden and juicy. This Mediterranean-inspired roast turkey is perfect for Thanksgiving, Christmas or any holiday gathering.
Servings: 8 servings
Calories: 699kcal
Cost: $30
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.
Nutrition
Calories: 699kcal | Carbohydrates: 8g | Protein: 88g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 1327mg | Potassium: 1014mg | Fiber: 2g | Sugar: 4g | Vitamin A: 983IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 6mg