Middle Eastern inspired TURKEY - SPATCHCOCKED

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor and is healthier.

whole turkey

💰Cheaper: chicken

Chicken is less expensive and easier to handle.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth is often cheaper and adds flavor.

paprika

💰Cheaper: smoked paprika

Smoked paprika can enhance flavor at a similar cost.

Defrost the turkey in the fridge for 24 hours, then in a water bath for another 24 hours.

Remove any items stuffed inside the turkey cavity, such as the neck and giblets.

Prepare a brine with 1/2 cup salt, 1/2 cup sugar, and 4 liters of water, adding slices of lemon and lime. Mix well.

Immerse the turkey in the brine, cover with foil, and refrigerate for 24 hours.

On cooking day, take the turkey out of the brine and let it drain cavity side down.

Dry the turkey thoroughly with kitchen towels.

Using sharp kitchen scissors, cut along both sides of the spine to remove it.

Stab the inside of the breast bone to help flatten the turkey.

Press down on the breast to flatten the turkey.

In a bowl, mix 2 tablespoons smoked paprika, 2 tablespoons cayenne pepper, 2 tablespoons sumac, 2 tablespoons garlic powder, 2 tablespoons onion flakes, 3 tablespoons coarse salt, and 2 tablespoons ground pepper.

Add 4 tablespoons olive oil and 4 tablespoons pomegranate molasses to the spice mix, then mix well. If too dry, add 6 tablespoons olive oil.

Divide the marinade into three bowls; reserve one for basting, one for initial basting, and add 1 tablespoon chopped parsley to the third.

Stuff the parsley mixture under the skin of the turkey, then smear the outside of the turkey with one-third of the marinade.

Place the turkey breast side up in a roasting pan with a wire rack.

Add onions, mushrooms, and green pepper to the roasting pan, along with the reserved turkey parts.

Cover the roasting pan and cook for about 40 minutes.

After 40 minutes, uncover and baste the turkey with the reserved marinade about twice during cooking.

Cook the turkey at 350°F (177°C) for about 2.5 hours, checking for doneness.

If the skin is browning too quickly, reduce the oven temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens