Sumac Roasted Turkey

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.

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