Roasted Berbere-spiced Turkey with Orange Aioli | Rumi Spice

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Roasted Berbere-spiced Turkey with Orange Aioli

You're going to enjoy this twist on the traditional Thanksgiving turkey - if you're up for a flavorful adventure! Here's a recipe for Berbere-spiced roasted turkey served with orange aioli we adapted from the spicy, peppery, and mildly sweet flavor of berbere packs serious flavor.

Difficulty: Hard
Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 3 hrs and 45 minutes


  • 1 10-to-12-pound turkey, thawed
  • 3 medium oranges
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 3 cups water
  • 2 Tbsp butter, at room temperature
  • ½ cup berbere spice blend
  • 1 tsp kosher salt


  1. Preheat oven to 350 degrees F. 
  2. Dry off the surface of the turkey by patting it dry with paper towels. Then let is stand for 45 minutes at room temperature.
  3. As the turkey rests, zest 1 orange. Peel and cut the other 3 oranges into 6 wedges each. Mix the zest, garlic, and mayonnaise in a bowl - then refrigerate.
  4. Line a roasting pan with foil and coat surface with cooking spray, then add water. Position the rack in the lower 1/3 of the oven.
  5. Rub butter all over the turkey. Season with berbere and salt - making sure to rub the outside, inside, and underneath the skin and onto the breast meat. 
  6. Take the orange wedges and fill the cavity. Then tie the legs together with butcher's twine.
  7. Place the turkey breast-down onto the roasting pan—roast for 1 1/2 hours.
  8. Remove the pan from the oven and carefully turn over the turkey - breast up - using tongs. Roast for 45 minutes to 1 1/4 hours - until the breast meat's internal temperature is at 165 degrees F.
  9. Remove the pan from the oven and let rest for 20 minutes. Then transfer to a cutting board for carving. Serve with the orange aioli.


Recipe adapted from Berbere-Rubbed Roast Turkey with Orange Aioli by David Bonom ( 2017)

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