Spatchcocked Turkey with Bold Middle Eastern Flavors

A juicy, evenly roasted turkey packed with the bold, aromatic flavors of the Middle East. The bird is spatchcocked for faster cooking and rubbed with a luxurious blend of warm spices, fresh herbs, garlic, olive oil, lemon, and a hint of pomegranate molasses.

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The result? A turkey that’s crisp on the outside, succulent on the inside, and infused with flavor from skin to bone.

This isn’t your average holiday bird—it’s a dish born of culinary storytelling. Inspired by the vibrant food cultures of Lebanon, Syria, Turkey, and beyond, this turkey embraces the soulful, spice-laden traditions that define Middle Eastern cuisine.

The spatchcock technique—removing the backbone so the turkey lays flat—allows for even roasting, a faster cook time, and most importantly, crispy skin on every inch.

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Culinary Insight

Middle Eastern cuisine is built on the balance of boldness and nuance.

The spice rub is a layered mix of cumin, coriander, cinnamon, smoked paprika, and sumac—each bringing warmth, smokiness, or citrusy sharpness.

These spices, used generously across Levantine kitchens, build depth and complexity without overwhelming the natural flavor of the meat.

Pomegranate molasses—a thick, syrupy reduction of pomegranate juice—adds a final note of tangy-sweet brightness, echoing the way it’s traditionally paired with lamb, chicken, or roasted vegetables in many Middle Eastern homes.

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This dish is more than just a holiday centerpiece. It’s a modern tribute to the hospitality, generosity, and culinary richness that define Middle Eastern cooking.

It invites guests not just to eat, but to explore—to travel through spices, textures, and traditions with every bite.

Serve your Spatchcocked Turkey with Bold Middle Eastern Flavors surrounded by 2-3 choices of these vibrant, flavor-packed dishes.

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While these may not be the traditional sides served alongside a holiday turkey, they are rooted in the ingredients and spirit of Middle Eastern cooking.

Leeks, carrots, Brussels sprouts, and sweet potatoes—often found on Western holiday tables—take on exciting new life when paired with ingredients like sumac, za’atar, pomegranate molasses, coriander, cumin, and cinnamon.

The result is a holiday spread that is familiar yet elevated, comforting yet bold—one that brings color, culture, and unforgettable flavor to every plate.

Spatchcocked Turkey with Bold Middle Eastern Flavors

3 tbsp olive oil

2 tbsp pomegranate molasses (adds tangy sweetness)

1 tbsp ground cumin

1 tbsp ground coriander

2 tsp ground cinnamon

2 tsp smoked paprika

1 ½ tsp ground sumac (optional but adds a citrusy zing)

1 tsp turmeric

1 tbsp kosher salt

1 tsp ground black pepper

6 garlic cloves, minced

Zest of 1 lemon + 2 tbsp lemon juice

¼ cup fresh parsley, finely chopped

¼ cup fresh cilantro, finely chopped

Spatchcock the Turkey

Using kitchen shears, remove the backbone of the turkey.

Flip the bird breast-side up and press down on the breastbone until it cracks and lays flat. Pat dry thoroughly with paper towels.

Make the Spice Paste

Combine all rub ingredients into a thick paste. Gently loosen the skin over the breast and thighs. Rub paste under the skin, over the skin, and inside the cavity.

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Marinate (Optional for Maximum Flavor)

Refrigerate the seasoned turkey uncovered or lightly tented for 8–24 hours. This enhances flavor and helps crisp the skin.

Roast the Turkey

Preheat oven to 425 degrees. Place turkey on a wire rack over a baking sheet lined with foil or parchment.

Roast for 75–90 minutes (roughly 6–7 minutes per pound) or until internal temperature reaches: 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.

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Cooks Notes

Use a meat thermometer! For crispier skin, baste with pan juices halfway through roasting.

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Rest & Serve

Rest for at least 20–30 minutes before carving. If desired, garnish with herbs, lemon wedges, or a drizzle of pomegranate molasses.

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More Ways To Roast Your Turkey

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