Don't brine your Turkey, try marinating it instead!

Ingredients

• 10 kg Whole Turkey (fresh or thawed, giblets removed)
• 10 pcs Onions (medium, peeled)
• 10 pcs Garlic Cloves (peeled)
• 150 g Kosher Salt (about 1.5% of turkey weight)
• 2 tbsp Black Pepper (freshly ground)
• 3 tbsp Sumac (bright, fruity flavor; gives reddish hue)
• 120 ml Lemon Juice (freshly squeezed from about 4 lemons)
• 2 tbsp Fresh Thyme (leaves stripped from stems)
• 113 g Unsalted Butter (softened, 1 stick)
• 4 pcs Lemon Zest (zest only, unwaxed lemons)
• 2 pcs Orange Zest (zest only, unwaxed oranges)
• 6 pcs Garlic Cloves (for butter) (minced)
• 1 tsp Aleppo Pepper Flakes (mild heat)
• 2 tbsp Olive Oil (for coating skin before roasting)
• 2 pcs Shallots (sliced thick for roasting pan)
• 1 pcs Orange (sliced thick for pan)
• 1 pcs Lemon (sliced thick for pan)
• 6 pcs Fresh Sage Leaves (some inside cavity, some in pan)
• 1 pcs Quartered Onion (for cavity stuffing)
• 4 tbsp All-Purpose Flour (for gravy roux)
• 500 ml Chicken Stock (low‑sodium, can use turkey stock)

Instructions

1. Prepare Onion‑Sumac Marinade

   In a food processor combine the onions, garlic cloves, kosher salt, black pepper, sumac, lemon juice, and fresh thyme leaves. Process until a smooth, pulpy paste forms.

   Time: PT20M

2. Create Skin Pockets

   Wear gloves. Gently separate the skin from the meat on both sides of the breast, thighs, and drumsticks, creating a pocket without tearing the skin.

   Time: PT15M

3. Pack Marinade Into Pockets

   Using a spoon or spatula, spoon the onion‑sumac paste into each skin pocket, massaging it so the paste reaches the meat. Also spread a few handfuls inside the cavity and rub any remaining paste over the outer skin.

   Time: PT10M

4. Marinate in Refrigerator

   Place the turkey on a tray, cover loosely with plastic wrap, and refrigerate for 2–3 days to allow the flavors to penetrate.

   Time: PT0M

   Temperature: 4°C

5. Bring Turkey to Room Temperature

   Remove the turkey from the fridge and let it sit uncovered on the counter for about 2 hours before cooking.

   Time: PT2H

6. Make Citrus‑Thyme Compound Butter

   Soften the butter (room temperature or 30‑second microwave). In a bowl combine the butter with lemon zest, orange zest, minced garlic, fresh thyme, salt, black pepper, sumac, and Aleppo pepper flakes. Mix until fully incorporated.

   Time: PT10M

7. Remove Marinade and Insert Butter

   Line a clean surface with plastic wrap. Place the turkey on it and, using gloved hands and a spatula, scrape out as much of the onion‑marinade as possible from under the skin. Divide the compound butter into four pieces, placing larger pieces under the breast skin and smaller pieces under the thigh skin, then massage the butter into the pockets.

   Time: PT20M

8. Stuff Cavity and Tie Bird

   Stuff the cavity with quartered onion, sage leaves, and any remaining aromatics. Tie the legs together with kitchen twine to maintain shape.

   Time: PT5M

9. Prepare Roasting Pan

   Line the bottom of a large roasting pan with sliced shallots, orange, lemon, and sage. Place a wire rack on top, then lay the turkey on the rack. Drizzle the entire bird with olive oil.

   Time: PT5M

10. Cover and Roast (First Phase)

    Cover the turkey loosely with non‑stick aluminum foil. Insert one thermometer probe into the thickest part of the breast and the second into the thigh. Roast in a preheated 325°F (163°C) oven.

    Time: PT2H

    Temperature: 325°F

11. Uncover and Continue Roasting

    After the breast reaches 69°F, remove the foil to allow the skin to brown. Continue roasting until the breast reaches 165°F (74°C) and the thigh reaches 180°F (82°C). If the breast is ahead, tent it with foil.

    Time: PT2H15M

    Temperature: 325°F

12. Rest the Turkey

    Remove the turkey from the oven, transfer to a cutting board, and let rest covered loosely with foil for 30 minutes.

    Time: PT30M

13. Make Gravy

    Collect the pan drippings in a measuring cup, skim off excess fat, and return the fat to a saucepan over medium‑high heat. Whisk in flour to form a roux, cooking until golden. Gradually whisk in the drippings and chicken stock, stirring until smooth. Use an immersion blender to emulsify, then simmer 5 minutes. Adjust salt to taste.

    Time: PT20M

    Temperature: Medium heat

14. Carve and Serve

    Carve the rested turkey, arrange on a platter, and serve with the prepared gravy.

    Time: PT15M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

5 g

Fat

35 g

Fiber

1 g