Sarah Richardson’s Mustard & Za’atar Barbecued TurkeyRecipe By: Sarah Richardson
Za’atar is a Middle Eastern spice blend that consists of thyme, sumac, roasted sesame seeds, marjoram, oregano and salt. Since this recipe requires indirect heat, it is suitable for gas barbecues but not charcoal ones.
- 3 tbsp whole-grain Dijon mustard
- 3 tbsp Dijon mustard
- 3 tbsp olive oil
- 3 tsp za’atar
- Zest of 3 limes
- 1 12-to14-lb. fresh or frozen (thawed), grade A or free-range turkey, giblets and neck removed
- 2 lemons, halved, divided
- 1 onion, halved
- 5 whole sprigs fresh thyme, plus more for garnish
- Salt and freshly ground pepper
- Mix mustards, oil, za’atar and lime zest in medium bowl to create paste.
- Spread paste evenly over turkey skin.
- Stuff 2 lemon halves, 2 onion halves and 5 thyme sprigs inside turkey cavity.
- Season turkey with salt and pepper.
- Turn gas barbecue on high. Once it reaches 500°F, turn off burner that will be directly under turkey.
- Place marinated turkey and remaining 2 lemon halves in large roasting pan.
- Place roasting pan with turkey above burner that is turned off. Close lid. Barbecue turkey until skin looks crispy and golden, approximately 11 minutes per pound, or until instant read thermometer inserted into meatiest part of thigh reads 165°F and juices run clear when turkey is pricked with a knife.
- Turn off barbecue and let flames go out before removing turkey from grill. Transfer turkey to cutting board using pair of large barbecue forks. Carve turkey and serve.