- 1 whole turkey
- 3 cups apple cider
- 2 cups brown sugar
- ½ cup kosher salt
- 3 tablespoons black peppercorns
- 5 whole bay leaves
- 5 cloves garlic, minced
- 4 tablespoons za’atar, divided
- Peel of three large lemons, in large strips
- ⅓ cup olive oil
- 2 tablespoons honey
Make the brine, then chill
Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, 2 tablespoons za’atar and lemon peels in a large pot or plastic basin. Stir until the salt and sugar dissolve.
At this point you need to cool the brine. This is crucial. You do not want the turkey to be submerged in warm liquid. It will ruin the texture and can potentially cause bacteria to build. You can cool the brine by placing it in the fridge for an hour or two or adding ice to the liquid.
Brine the Turkey
Place the raw turkey into the chilled brine solution, then refrigerate for 16 to 24 hours.
Rinse the Turkey
When ready to roast or grill the turkey, remove from the brine. Submerge the turkey into a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Roast Turkey
Preheat oven to 350°F.
In the meantime, combine oil, remaining za’atar and honey in a bowl. Set aside.
Remove turkey from the clean water, pat dry and place in a roasting pan. Lightly cover turkey and roast for 45 minutes. Uncover and brush some of the za’atar oil over the turkey. Cook for an additional 15 minutes. Brush za’atar oil over turkey again and check temperature.
Important: Pastured Turkey cooks more quickly than conventional turkey, and it’s leaner. Use a thermometer and avoid over cooking. We typically estimate about ~12-15min/lb at 325F for a whole turkey; 10 min/lb for a half turkey.
Continue cooking until internal temperature (measured in thickest part of the thigh/leg) reaches 165°F.
To serve
Remove from oven and allow to sit for about 15-20 minutes before slicing into turkey, so juices redistribute.
