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Harissa Roasted Turkey

This makes a bold, spicy turkey that breaks away from the usual bland, salty, often dry Thanksgiving centerpiece.



Preheat your oven to 325F.

Mix butter, salt, pepper, and harissa and set aside.

Wash and dry the turkey, inside and out (make sure all giblets are removed). Place the turkey in a roasting pan and slather the butter/harissa mixture all over the skin, working it under the skin with your fingers. Place the orange, onion, and parsley inside the cavity.

Tent the pan with foil (should be high enough not to touch the turkey) and roast 2 hours at 325F. Increase oven to 425, remove foil tent, and roast for one hour more or until the thigh temperature is 165F. Let the turkey rest 15-20 minutes before serving.


This goes beautifully with Middle-Eastern influenced side dishes like Moroccan Spiced Carrots or Sumac Roasted Cauliflower. Fig Chutney also makes a wonderful replacement for regular cranberry sauce.

Leftover turkey makes an amazing sandwich on french bread with arugula, cream cheese, and more harissa.