Roasted Turkey with Moroccan Chermoula Recipe Video
Ingredients
| Turkey bird | 13 Pound | |
| Preserved lemon | 2 Medium, cut into quarter (Optional) | |
| Butter | 1⁄2 Cup (8 tbs), softened (1 stick) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 4 Clove (20 gm), crushed | |
| Cilantro | 1⁄4 Cup (4 tbs), chopped finely | |
| Flat leaf parsley | 1⁄4 Cup (4 tbs), chopped finely | |
| Fresh mint leaves | 1⁄4 Cup (4 tbs), chopped finely | |
| Lemon juice | 1⁄4 Cup (4 tbs), freshly squeezed | |
| Onion | 1 Medium, cut into quarters | |
| Mint | 1⁄4 Bunch (25 gm), tied into bouquet | |
| Cilantro | 1⁄4 Bunch (25 gm), tied into bouquet | |
| Rosemary branch | 5 | |
| Lemon | 1 Medium | |
| For spices | ||
| Ground ginger | 2 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Saffron | 1 1⁄2 Pinch | |
| Salt | To Taste | |
| Pepper | To Taste | |
| For infused butter | ||
| Butter | 1⁄2 Cup (8 tbs), softened (1 stick) | |
| Bay leaves | 2 | |
Nutrition Facts
Serving size
Calories 1384 Calories from Fat 714
% Daily Value*
Total Fat 80 g122.8%
Saturated Fat 30.3 g151.5%
Trans Fat 0 g
Cholesterol 591.2 mg197.1%
Sodium 611.4 mg25.5%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.9 g7.4%
Sugars 1.4 g
Protein 152 g304.1%
Vitamin A 27.9% Vitamin C 28.8%
Calcium 15.6% Iron 58.2%
*Based on a 2000 Calorie diet
Directions
1. MARINADE (CHARMOULA)- Cut the preserved lemons without separating the pieces. Remove the pulp and retain the skin.
2. Chop the pulp using a kitchen knife.
3. In a bowl, mix the pulp with the soften butter until well incorporated. Add the spices (ginger, turmeric, saffron, salt, and pepper) and continue mixing.
4. Add the olive oil and garlic to the butter mixture, and mix well.
5. Add the chopped cilantro, parsley, and mint to the butter mixture. Mix and add the lemon juice and continue mixing.
6. In a large baking pan place the turkey. Gently, using your fingers, create a pocket between the skin and the meat. Start inserting your fingers from the neck side and gently create that pocket.
7. Stuff the pocket space between the skin and meat of the turkey with the butter mixture (it should be all inside the breast area). Gently massage the turkey skin (from outside) to get the butter mixture distributed.
8. Rub the leftover butter mixture all over the turkey.
9. INFUSED BUTTER: In a pan, melt butter with bay leaves (either on stove or microwave).
10. Let the butter sit for 1 minute after melting it so all the falvors of by leaves get integrated in the butter.
11. Brush the turkey with the butter bay leaves mixture. Pour the rest in the pan around the turkey. Season the turkey with salt and pepper.
12. Stuff the turkey cavity (inside the bird) with the bouquet of cilantro, mint, the rosemary branches, the onion, and lemon quarters.
13. Tie the turkey legs with a kitchen thread and tuck in the wings underneath the turkey.
14. Let the turkey rest on your counter for 1 hour (ideally)
15. Take a piece of foil and shape it into a triangle that fits the turkey breast - we will use it later.
16. Preheat your oven to 500 F (260 C) degrees
MAKING
17. Insert a kitchen thermometer stick in the thickest part of the turkey (the breast area) and place the turkey in the oven (legs first), uncovered.
18. Let the turkey roast for 30 minutes.
19. After 30 minutes, cover the turkey breast with the foil reduce the heat of the oven from 500 F to 350 F (180 C) degrees then continue roasting the turkey for about 2 ½ hours or until the thermometer reads 161 degrees F (72 degrees C). So just keep checking on the thermometer - no basting of the turkey is needed.
20. 10 minutes before the turkey is done, remove the foil and let it roast to get a final nice color.
21. Once done, let the turkey rest on the counter for 30 minutes before carving it so that the juices are all back and the meat is tender.
SERVING
22. In a serving platter, carve the turkey and serve it with salad, mashed potatoes or any side of choice.
Chef
