Za'atar Dijon Smoked Turkey

🧂 Ingredients

• 12 lbs turkey
• ½ cup dijon mustard
• ⅓ cup olive oil
• 2 tablespoons za'atar seasoning
• 3 limes

  zested and halved
• 1 sweet yellow onion

  halved and quartered
• 10 sprigs fresh thyme
• sea salt

  to taste
• black pepper

  to taste

Instructions

• 1 Preheat the pellet side of the Cuisinart Twin Oaks Pellet & Gas Grill to 325
  degrees.
• 2 Gently rinse and pat dry turkey and place into a roasting pan, then whisk
  together the dijon mustard, olive oil, za'atar seasoning, and lime zest. Coat
  entire turkey with marinade, then stuff the inside with as much of the lime
  halves and onion quarters and thyme sprigs as possible, surrounding the outside
  of the turkey with the remaining lime, onion, and thyme sprigs. Sprinkle turkey
  with salt and pepper, then place meat probes into the thickest portions of the
  breast and thigh.
• 3 Place turkey in the smoker and plug in meat probes. Close the lid and let smoke
  until the lowest temperature meat probe reaches 165 degrees, about 3 hours for a
  12-pound turkey. For browner, crispier skin, turn the heat up to 350 degrees
  when the lowest temperature probe reaches 155 degrees. Remove turkey from smoker
  and let sit for 15 minutes before slicing and serving.

Nutrition Info