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Moroccan-Spiced Turkey

Moroccan-Spiced Turkey

1 (12-pound) turkey, patted dry

Kosher salt & pepper

1 lemon, quartered

4 sprigs sage

1 ½ tsp. sage leaves, finely chopped

1 head garlic, halved crosswise

1/3 cup fresh grapefruit juice

¼ cup fresh orange juice

2 tbsp. fresh lemon juice

2 tbsp. fresh lime juice

2 tbsp. ras el hanout

Chutney or onion jam, for serving


Put the turkey on the rack of a roasting pan. Season the turkey cavity with salt and pepper and stuff the lemon quarters and sage sprigs inside. Tie the legs together, season the turkey all over with salt and pepper and let stand at room temperature for about 1 hour. Meanwhile, preheat the oven to 400ºF. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a medium bowl. Whisk in the citrus juices along with the ras el hanout and chopped sage. Brush the turkey all over with the citrus-garlic mixture. Roast in the lower third of the oven for 30 minutes, then baste with the citrus-garlic mixture. Reduce the oven temperature to 325ºF and continue to roast, basting every 30 minutes, for 2 hours and 15 minutes longer, until an instant-read thermometer inserted in an inner thigh registers 165ºF. Transfer the turkey to a board; let rest for at least 30 minutes or up to 1 hour. Carve the turkey, drizzle with any pan juices and serve with chutney. Serves: 8-10.

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