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Pasture-Raised Moroccan-Spiced Turkey

You’re already treating friends and family to the best, truly pasture-raised turkey out there — why not try an unexpected recipe as well? Spiced, citrus-y and a little exotic — you’ll never look at Thanksgiving the same way again!

Pasture-Raised Moroccan-Spiced Turkey


  • 1 (12-pound) pasture-raised turkey fresh or frozen, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon grated orange rind
  • 1 tablespoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons garlic powder
  • 2 teaspoons ground coriander
  • 1 1/4 teaspoons kosher salt, divided
  • 5/8 teaspoon black pepper, divided
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 2 medium onions, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cups unsalted chicken stock
  • 3/4 cup dry sherry Cooking spray
  • 1/2 cup orange juice


Preheat oven to 425 degrees

Remove giblets and neck from turkey; discard liver. Pat turkey dry and trim any excess fat.

Loosen skin from breast and drumsticks. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk.

Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey and tie legs together with kitchen string.

Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.

Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.

Bake at 425° for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325° (do not remove turkey from oven).

Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165°.

Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.

Place ziplock bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.

Serve sauce with turkey.

Love Poultry? Try our pasture-raised chicken.

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