Sumac Roasted Turkey

Prep. 30 mins

Cooking 120 mins

Serving 8

Middle Eastern

INGREDIENTS Measurements

1 turkey (4 kilo)

1/2 cup rock salt

7 large onions, peeled

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper

2 bay leaves

1/2 cup olive oil

1/3 cup sumac

2 cups chicken stock or water

Lavash or saj bread

Parsley, chopped

Pine nuts, toasted

Rinse turkey inside out with water, pat dry and trim excess fat.
Dissolve salt in enough cold water to cover the turkey, keep aside for 2 hours.
Rinse and pat dry.
Slice 5 onions and quarter the other two.
Mix quartered onion with cinnamon, nutmeg, bay leaves and season with salt and pepper.
Stuff the cavity with the onion mixture.
Heat half the oil in a sautéing pan, add sliced onion and cook for about 5 minutes or until translucent.
Preheat oven to 180 degrees.
Stir in sumac, season with salt and pepper, set aside.
Loosen the skin around the bird carefully with your fingers.
Place sumac mixture under the skin, season.
Rub the bird with remaining oil.
Place over roasting pan rack, with water or chicken stock.
Cover loosely with foil and place in the oven for about one and half hour.
Remove the foil and baste the bird with the pan juice every 30 minutes for anther one and half hour.
Arrange bread in a large serving plate, sprinkle with liquid from the pan.
Place turkey over the bread, garnish with parsley and pine nuts.