ديك رومي مشوي ومتبّل بشراب القيقب والزعتير

Middle Eastern 25 Mins Prep · 75 Mins Cook

1. Pat the spatchcocked turkey dry with paper towels and season all over with 1 tbsp salt. Leave uncovered in the fridge overnight to dry out the skin.
2. Rinse the turkey, pat dry and allow to come to room temperature while you prepare the glaze.
3. To make the glaze, zest and juice the lemons. Combine the olive oil, spices, lemon zest, lemon juice, salt, pepper and maple syrup to create a fragrant glaze. Rub the glaze all over the turkey, then leave to marinate for at least 1 hour.
4. Preheat the oven to 200°C, gas mark 6.
5. Place the turkey skin-side up on a tray fitted with a cooling rack to ensure even cooking. Roast for 30 minutes, then lower the temperature to 180°C, gas mark 4. Quarter the onion and halve the garlic. Add to the tray and continue roasting for a further 45 minutes. Turn the turkey halfway through cooking to ensure it cooks evenly and develops a beautiful char. The turkey is cooked when a thermometer inserted into the thickest part of the breast reads 74°C and the juices run clear. Remove the turkey from the oven and let it rest for 15 minutes.
6. Evenly scatter the fresh za’atar on a platter and place the turkey on top. Halve the pomegranate and place the halves on the edges along with the fresh dates.
7. Carve the turkey and serve while hot.

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