| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 120 minutes |
| Serves | 10 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 766 |
| Fat | 20.4g |
| Saturates | 6.6g |
| Protein | 117.6g |
| Carbs | 22.4g |
| Sugars | 21g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Place the bay leaves, honey, za’atar and stock in a medium saucepan placed over a medium heat and bring to a boil, whisking until combined. Pour the glaze into the bottom of a large roasting tray which fits the turkey.
Place the turkey, breast side up, in the roasting dish on a rack or trivet and season well with the salt and freshly ground pepper. Halve the lemon and place it along with the dried lime in the turkey cavity. Cover with aluminium foil and roast for 1 hour. Remove the foil from the tray and roast for approx. 45 minutes, basting with the pan juices every 15 minutes.
Once the turkey is golden, remove from the oven and cover with foil. Rest with the foil on for at least 20 minutes.
Serve the turkey with a sprinkle of extra za’atar.
