Jonathan Recanti

Jonathan Recanti

1st December 2023
Jonathan Recanti


45 min

CHERMOULA TURKEY by Jonathan Racanti
Packed full of preserved lemons, za’atar and tomato, this tangy and aromatic Chermoula marinade will bring a taste of the farm to your turkey.


Brine for 24 hours. 
Marinade overnight. 



  • 1.5L cold water
  • 45g salt
  • 90g sugar

For Chermoula (makes 70g)

  • 1 tsp ras el hanout (spice blend available in most supermarkets)
  • ½ tbsp za’atar (spice blend available in most supermarkets)
  • 1 tbsp preserved lemon, chopped or puree
  • 2 ½ tbsp olive oil
  • 1 tbsp tomato puree
  • A good pinch of salt & pepper to taste


  • 1 boneless turkey thigh skin-on (approx. 200g)
  • 1 boneless turkey breast skin-on (approx. 500g)
  • 70g chermoula marinade
  • A handful of crispy onions, finely sliced and fried until golden brown in olive oil
  • A handful of chopped parsley to garnish



1. For serious succulence, brine your turkey 24 hours ahead of marinating. Add your salt and sugar to cold water, whisk until dissolved, and submerged your turkey. Leave in the fridge for 24 hours.

Chermoula Marinade

1. Then, make your Chermoula marinade. To do so combine all ingredients in a blender and whizz until smooth. Set aside in the fridge ready for marinating.


1. Marinate your turkey thigh and breast in chermoula overnight in the fridge.
2. When you’re ready to cook, preheat the oven to 175 degrees.
3. Heat a little olive oil in a metal handle frying pan or griddle pan. Add your turkey thighs and breast skin side down into the pan and cook until golden brown and the skin is crispy.
4. Transfer your pan to the oven and bake for 15-20 mins until the turkey thighs and breast are cooked through. If you love gadgets and have a meat thermometer to hand, check the internal temperature is 70 degrees to check its done but still moist.
5. Baste your turkey with the juices and chermoula from the pan
6. Sprinkle with crispy onions and chopped parsley to serve

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