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Aromatic Spiced Turkey

Bring a new twist to your Thanksgiving table by making this delicious no-brine Spiced Persian Turkey. It's juicy, tasty and filled with aromatic spices that will take your Thanksgiving dinner to a whole new world! 

Course Main Course
Cuisine American, Persian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 servings
Calories 770 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 turkey Mine was 11 pounds, thawed, cleaned and pat dried completely

Compound Butter:

  • 1 stick butter room temperature
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon

Filling:

  • 3 large carrots chopped
  • 2 cups chopped celery
  • 2 tomatoes chopped
  • 3 lemons cut into quarters
  • 3 onions cut into quarters
  • 10 cloves garlic peeled

Olive oil Persian Spice Mixture:

  • 3/4 cup olive oil
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1/4 cup bloomed saffron

Persian Caramelized Walnuts:

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 cup walnuts chopped
  • 1/2 cup barberries substitute with chopped dried cranberries if barberries are not available
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 3 tbsp pomegranate molasses
  • 1/2 cup pomegranate arils

Instructions

  1. Preheat the oven to 350F. Prepare your roasting pan.

Compound Butter:

  1. Mix all the ingredients in a small bowl, using your hands, create space between the meat and the skin on the turkey and rub the compound butter everywhere under the skin and on the meat, especially the breast.

Filling:

  1. Mix all the ingredients, stuff the turkey and sew it completely. Spread the rest on the filling vegetable at the bottom of the roasting pan.

Olive oil Persian Spice Mixture:

  1. Mix all the ingredients in a bowl, brush it all over the turkey completely. Place the turkey in the roasting pan and roast in the oven for one hour. Then cover it with aluminum foil and roast for another 2 1/2 hours. After 30 minutes brush it with olive oil mixture again and also baste every hour. 30 minutes before it's done, brush with olive oil one more time.
  2. Insert a thermometer between the thigh and the leg, it should reach 165F and then the turkey is done.
  3. Cover with aluminum foil for 30 minutes and then carve.

Persian Caramelized Walnuts:

  1. Heat olive oil in a pan, saute onion until translucent. Add in walnuts and stir for a minute. Add in the barberris, turmeric, salt and pomegranate molasses and cook for two minutes. Turn the heat off and add pomegranate arils.
  2. Serve the turkey with Persian Caramelized Walnuts.