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Middle Eastern-inspired·Main Course

Shawarma-Spiced Roast Turkey

A succulent boneless turkey breast infused with a fragrant Middle Eastern spice blend, roasted until tender and served with a vibrant, lemon-brightened pan sauce.

Prep

135m

Cook

85m

Total

220m

Serves

6

Method

  1. 01

    In a small bowl, combine smoked paprika, cumin, coriander, cinnamon, ginger, garlic powder, black pepper, turmeric, cardamom, cayenne, and kosher salt. Mix until evenly combined.

    Step 1
    Watch · 0:25
  2. 02

    Place the turkey breast skin-side down. Butterfly the meat by making a deep 45-degree cut through the thickest part without cutting all the way through. Make additional shallow slashes across the meat to create surface area for the spices.

    Step 2
    Watch · 2:08
  3. 03

    Rub about 3/4 of the spice blend into the meat, ensuring it gets into every cut. Fold the breast back together and tie securely with kitchen twine in three places. Drizzle with 1 tablespoon of olive oil and rub the remaining spices over the skin. Refrigerate for at least 2 hours or overnight.

    Step 3
    Watch · 2:34
  4. 04

    Preheat oven to 475°F. Arrange thickly sliced onions in a roasting pan and pour in 1.5 cups of broth. Place the turkey on top of the onions. Roast for 20 minutes, then reduce the heat to 300°F and continue roasting for about 60-75 minutes until the internal temperature reaches 145-150°F.

    Step 4
    Watch · 3:55
  5. 05

    Remove the turkey to a plate and tent loosely with foil. Let rest for 15 minutes. Meanwhile, place the roasting pan over medium-high heat and boil the juices until the liquid evaporates and only the fat and onions remain.

    Step 5
    Watch · 4:48
  6. 06

    Reduce heat to medium-low. If there isn't enough rendered fat, add a drizzle of olive oil. Stir in the flour to create a roux and cook for 30 seconds. De-glaze with lemon juice, then whisk in the remaining broth. Simmer until thickened and beautiful. Strain the sauce through a fine-mesh sieve if a smooth texture is desired.

    Step 6
    Watch · 5:25
  7. 07

    Remove the kitchen twine from the rested turkey. Slice into thick pieces and serve over mashed potatoes, generously topped with the shawarma pan sauce.

    Step 7
    Watch · 7:17

From Chef John

  • “If someone's watching you do this it should be a little awkward, but do not let that deter you.”
  • “The legal department would like you to do your own research to determine a safe internal temp.”
  • “You are, after all, the boss of your shawarma spice roast turkey pan sauce.”