Baharat Spice-Rubbed Roast Turkey

Baharat, a seasoning blend used in Middle Eastern cuisine, adds a complex warm spicy flavor to the roasted turkey. Our recipe uses pan toasted cumin, black pepper and cinnamon blended with exotic spices for a made-from-scratch Baharat blend. For convenience, use a prepared Baharat spice blend, available in specialty stores and online.

Baharat Spice-Rubbed Roast Turkey

Prep Time

20 minutes

Cook Time

180 minutes

Serves

8 people

Baharat, a seasoning blend used in Middle Eastern cuisine, adds a complex warm spicy flavor to the roasted turkey.

Our recipe uses pan toasted cumin, black pepper and cinnamon blended with exotic spices for a made-from-scratch Baharat blend. For convenience, use a prepared Baharat spice blend, available in specialty stores and online.

For a complete look at our Thanksgiving Recipe series, click the links below to create your entire Thanksgiving meal: 

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Ingredients

  • 1 tablespoon cumin seed
  • 1 tablespoon black peppercorns
  • 1 small cinnamon stick, crushed
  • 1 1/2 teaspoons Spanish paprika
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1 (7-8 pound) turkey breast, thawed
  • 1 fresh lemon, halved
  • 1 tablespoon olive oil

Preparation

  • 1 Toast cumin seed, peppercorns and cinnamon in a small skillet over medium-low heat until fragrant. Transfer to a bowl; cool. Grind in a spice grinder and transfer to a small bowl. Add remaining spices and stir to blend.
  • 2 Rinse inside and outside of turkey; pat dry. Place turkey, breast side up, on a flat rack in a shallow roasting pan. Fill neck cavity with lemon halves. Rub spice blend evenly over turkey skin. Cover and refrigerate overnight (up to 2 days).
  • 3 Preheat oven to 325°F.
  • 4 Brush turkey lightly with olive oil. Roast turkey breast for 2½ to 3 hours, or until skin is golden brown and instant read thermometer registers 165 degrees. Cover turkey breast loosely with foil if skin is over-browning.
  • 5 Let turkey rest for 15 minutes before carving; slice and arrange on serving platter. Garnish turkey with grilled lemons and flat leaf parsley, if desired.

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