Middle Eastern Roasted Turkey

For the marinade

1. Add the onions, garlic, salt, black pepper, sumac, and fresh thyme to a food processor and blend until it forms a fine paste.

For the turkey

2. Use your hands to carefully separate the skin from the turkey meat without tearing it.

3. Pack the onion marinade liberally under the skin, over the meat, and inside the turkey cavity.

4. Cover the turkey tightly and chill in the refrigerator to marinate.

   Then 1440 min of waiting

5. Remove the turkey from the refrigerator and wipe off as much of the onion marinade as you can.

For the compound butter

6. In a bowl, mix the softened butter with lemon zest, orange zest, salt, aleppo pepper, black pepper, sumac, minced garlic, and chopped fresh thyme until evenly combined.

To assemble and roast

7. Preheat the oven to 350°F (180°C).

8. Stuff the compound butter under the skin of the turkey, spreading it evenly across the breast and thighs.

9. Insert meat thermometer probes into the thickest parts of the turkey.

10. Cover the turkey roasting pan tightly with aluminum foil and transfer to the oven to cook.

    Then 120 min of waiting

11. Remove the foil and continue roasting until the skin is deep golden brown and the internal temperature reaches 165°F (74°C) in the breast and 175°F (80°C) in the thigh, 45–60 minutes.

    Then 45 min of waiting

12. Remove from the oven, let rest for 20 minutes before carving, and serve with gravy.

    Then 20 min of waiting