STEP 2.In a mixing bowl, mix the pulp with the softened butter until well integrated. Then add all the spices (ginger, turmeric, saffron, salt, and pepper) and continue mixing.

STEP 3.Now add the olive oil and garlic to the butter mixture, and continue mixing, then the chopped cilantro, parsley, lemon juice, and mint to the butter mixture and keep mixing until well combined.

STEP 4.Place the turkey in a large baking tray that fits it, gently, using your fingers, create a pocket between the skin and the meat. Start inserting your fingers from the neck side and gently create the pocket.

STEP 5.Stuff the pocket of space between the skin and meat of the turkey with the butter mixture. Gently massage the turkey skin (from outside) to get the butter mixture distributed evenly. Apply the leftover butter mixture all over the turkey.

STEP 6.Melt butter with bay leaves. Let the batter sit for 1 minute after melting it so all the flavors of by leaves get infused into the butter.

STEP 7.Brush the turkey with the butter bay leaves mixture, then pour the rest in the pan around the turkey.

STEP 8.Season the turkey with salt and pepper, stuff the turkey with the bouquet of cilantro, mint, rosemary branches, onion, and lemon quarters.

STEP 9.Tie the turkey legs with a thread and tuck in the wings underneath the turkey and let the turkey rest on your counter for at least an hour.

STEP 10.Take a piece of foil and shape it into a triangle that fits the turkey breast to cover it.

STEP 11.Preheat your oven to 500 f (260 c) degrees while the turkey is resting, insert a kitchen thermometer stick in the thickest part of the turkey (the breast area).

STEP 12.When the oven is pre-heated, insert the turkey in the oven (legs first), uncovered, and let the turkey roast for 30 minutes.

STEP 13.After 30 minutes, cover the turkey breast with the foil that we have shared earlier, reduce the heat of the oven from 500 f to 350 f (180 c) degrees then continue roasting the turkey for about 230 hours until the thermometer reads 161 f (72 c) which is the temperature that the turkey breast should reach before it is done. So just keep checking on the thermometer.

STEP 14.Just 10 minutes before the turkey is done, remove the foil and let it roast fully to get a final nice color.

STEP 15.Once done, let the turkey rest for 30 minutes before carving it therefore the juices are all back and the meat is tender.

Nutrition
value

8221

calories per serving

375 g Fat1178 g Protein26 g Carbs36 g FiberOther

Current Totals

375 g Fat
1178 g Protein
26 g Carbs
36 g Fiber

MacroNutrients

Carbs
26 g
Protein
1178 g
Fiber
36 g

Fats

Fat
375 g

Vitamins & Minerals

Calcium
1795 mg
Iron
103 mg
Vitamin A
3668 mcg
Vitamin B1
3 mg
Vitamin B2
7 mg
Vitamin B3
113 mg
Vitamin B6
30 mg
Vitamin B9
866 mcg
Vitamin B12
0 mcg
Vitamin C
184 mg
Vitamin E
39 mg
Copper
28 mcg
Magnesium
1604 mg
Manganese
11 mg
Phosphorus
11291 mg
Selenium
1188 mcg
Zinc
171 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Roasted Turkey With Moroccan Chermoula Recipe

ingredients serve

Ingredients For Roasted Turkey With Moroccan Chermoula Recipe

Directions : Roasted Turkey With Moroccan Chermoula Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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