Happy Thanksgiving! My Family’s Traditional Roast Turkey Recipe

Happy Thanksgiving to all my readers in North America! We usually serve turkey when hosting a big dinner party, as it is the centerpiece of a satisfying family dinner or holiday table. Everyone has their favorite way of roasting a turkey, but this recipe holds a special place in my heart because it has been passed down from my grandmother to my mother and eventually to me.

My family’s traditional roast turkey recipe uses a simple yet flavorful rub of salt and Lebanese seven spice, giving the turkey a wonderful aroma and delicious flavor. I loosely cover the turkey with a tent of heavy-duty aluminum foil to control the browning and help keep the bird moist as it roasts.

Lebanese seven spice, also known as baharat, is a fragrant Middle Eastern spice blend that typically contains ground black and white pepper, allspice, cinnamon, cloves, nutmeg, and coriander. If you don’t have Lebanese seven spice on hand, don’t worry! You can simply substitute allspice for a deliciously seasoned roast turkey.

Frequently Asked Questions

How do you get a golden brown color on the turkey?

For beautifully browned turkey skin, pat the turkey thoroughly dry after brining. Roasting it uncovered toward the end of cooking helps the skin develop a golden-brown finish. Brushing the skin with a mixture of tomato paste and canola oil, as in this Lebanese roast turkey recipe, adds color and flavor.

How long should you brine a turkey?

For this recipe, brine the turkey for 20 hours in a mixture of water, salt, black peppercorns, bay leaves, and cinnamon sticks. Keep the turkey refrigerated at or below 4°C / 40°F throughout the brining process. If you are using a store-bought turkey that is already brined or labeled as containing a salt solution, check the packaging before adding more salt.

What is traditional Lebanese turkey stuffing?

Unlike Western stuffing recipes, a traditional Lebanese holiday turkey is filled after roasting with a classic spiced rice called “totbeea.” This flavorful rice is cooked with seasoned ground meat to provide an authentic Middle Eastern flair.

What is the safest way to thaw a frozen turkey?

To safely defrost your turkey, place it completely inside the refrigerator for a full 2 days. For the best cooking results, it is crucial to pull the thawed bird out of the refrigerator exactly 2 hours before it goes into the oven to bring it to room temperature.

What steps are required to prepare the turkey cavity before roasting?

You must reach inside the cavity to remove both the neck and the separate giblet bag. Once the cavity is completely cleared out, pull the turkey legs close to the body and tie them securely together using clean kitchen twine.

More Lebanese Chicken Recipes to Try

Roasted Turkey with a Lebanese Twist

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Prep: 30 minutes minutes

Cook: 4 hours hours 15 minutes minutes

Defrosting & Brining Time 22 hours hours

Total Time 1 day day 2 hours hours 45 minutes minutes

Servings 8 persons

Course

MAIN DISHES

Cuisine

Lebanese

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Description

This authentic Lebanese Roast Turkey recipe features a juicy, tender bird prepared using a fuss-free wet brining method and filled with a traditional spiced meat and rice stuffing called "totbeea." Simmered low and slow with warm Middle Eastern aromatics like seven-spice, cinnamon, and cardamom, the turkey comes out beautifully golden brown and incredibly flavorful. Perfect for Thanksgiving, Christmas, or any special family holiday gathering, this foolproof step-by-step tutorial guides you through defrosting, a 20-hour aromatic herbal brine, and a simple pan-dripping gravy for a stunning holiday centerpiece.

Ingredients

 

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For the Brine

• ▢ 6 liters / 1.5 gallons water enough to submerge the turkey
• ▢ 1 cup coarse kosher salt or ¾ cup fine table salt
• ▢ 1 tablespoon whole black peppercorns
• ▢ 4 bay leaves
• ▢ 2 cinnamon sticks
• ▢ 1 orange sliced (optional)

For the Turkey

• ▢ 1 whole fresh or frozen turkey 9 lb. / 4.1 kg, with the giblets and neck removed
• ▢ If using a frozen turkey, thaw it completely in the refrigerator before brining.
• ▢ 1½ teaspoons seven-spice
• ▢ ¼ cup canola oil for rubbing over the turkey
• ▢ 5 bay leaves to place inside the turkey cavity and in the roasting pan
• ▢ 5 cardamom pods
• ▢ 3 cups water for roasting the turkey
• ▢ ½ teaspoon tomato paste mixed with 3 tablespoons canola oil for brushing over the turkey before browning

For the Rice (Totbeea Filling)

• ▢ 2 cups medium-grain rice I used jasmine rice
• ▢ 3 cups water for cooking the rice
• ▢ 2 teaspoons salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon seven-spice
• ▢ 500 g / 1 lb. 2 oz. ground beef or lamb
• ▢ ½ cup black or golden raisins optional
• ▢ ⅓ cup blanched almonds
• ▢ ⅓ cup ghee or canola oil

Instructions

 

• Step 1: Brine the Turkey (20 Hours Ahead)
• In a large stockpot, combine 2 liters of water with the salt, whole black peppercorns, bay leaves, and cinnamon sticks. Bring to a simmer over medium heat, stirring until the salt dissolves completely. Remove from the heat and allow the concentrated brine to cool to room temperature.
• Place the cleaned turkey in a large food-safe brining container, stockpot, or heavy-duty brining bag.
• Pour the cooled brine concentrate over the turkey, then add the remaining 4 liters of cold water. Make sure the turkey is completely submerged.
• Cover the container securely and refrigerate for 20 hours, keeping the turkey at or below 4°C / 40°F.
• Step 2: Prepare the Turkey for Roasting
• Remove the turkey from the brine and discard the liquid. Pat the turkey thoroughly dry inside and out with paper towels. For crispier, beautifully browned skin, make sure the surface is as dry as possible.
• Place the turkey on a tray and refrigerate it uncovered for a few hours, if time allows, to help dry the skin further. Keep it refrigerated until you are ready to roast it.
• Step 3: Roast the Turkey
• Preheat the oven to 225°C / 450°F.
• Rub the inside cavity and the outside of the turkey evenly with the seven-spice, then rub the ¼ cup of canola oil over the skin.
• Place 2 bay leaves inside the turkey cavity and tie the legs together with kitchen twine.
• Place the turkey breast-side up in a large roasting pan. Pour the 3 cups of water into the pan and add the cardamom pods and the remaining 3 bay leaves.
• Place the turkey in the oven and roast until the liquid in the pan begins to simmer.
• Loosely cover the roasting pan with heavy-duty aluminum foil, making sure the foil does not touch the turkey's skin.
• Reduce the oven temperature to 180°C / 350°F and continue roasting for approximately 4 hours, checking the turkey periodically. Rotate the pan if necessary and add a little hot water if the pan starts to dry out.
• Mix the tomato paste with the 3 tablespoons of canola oil until smooth. Carefully remove the foil and brush the mixture evenly over the turkey. Return the turkey to the oven, uncovered, for another 10–15 minutes, or until the skin is nicely browned.
• Cooking note: Cooking times vary depending on the turkey and the oven. Use a meat thermometer to check that the thickest part of the breast and the innermost part of the thigh reach 74°C / 165°F. Check without touching the bone.
• Step 4: Prepare the Rice Filling (Totbeea)
• Soak the medium-grain rice in warm water for 15 minutes. Rinse thoroughly and drain well.
• In a heavy-based saucepan, heat the ghee or canola oil over medium-low heat. Add the blanched almonds and stir until lightly golden. Remove with a slotted spoon and set aside.
• Add the ground beef or lamb to the same saucepan. Cook, stirring frequently, until nicely browned and fully cooked.
• Add the drained rice, salt, ground cinnamon, seven-spice, and raisins, if using. Stir well to combine and coat the rice evenly with the spices and cooking fat.
• Pour in the 3 cups of water and bring to a boil. Reduce the heat to very low, cover the saucepan tightly, and simmer for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Step 5: Assemble and Serve
• Transfer the roasted turkey to a large serving platter. Spoon some of the warm rice filling into the turkey cavity, then arrange the remaining rice around the turkey.
• Sprinkle the toasted almonds over the rice.
• Prepare the pan gravy: Measure 1 cup of turkey broth from the roasting pan and pour it into a small saucepan. Whisk in 1 tablespoon of flour until smooth. Cook over medium heat, stirring constantly, until the gravy thickens. Taste and season with salt and a pinch of white pepper, if needed. Serve warm on the side.

Notes

 

Hadia's Tips:

Do not leave the raw turkey at room temperature for two hours. Keeping it refrigerated until roasting is safer. The uncovered refrigeration step also helps dry the skin.

Be careful with the brine quantity. Six liters of water may not fully cover a 9 lb. turkey in every container. Use a suitably sized container and ensure the turkey stays submerged and refrigerated.

Brining Note: If the brine does not fully cover the turkey, add more cold water as needed to ensure the turkey is completely submerged. Keep the turkey refrigerated throughout the brining process.

 

Keyword Lebanese turkey recipe, Turkey

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