Zaatar & Honey Glazed Roasted Turkey

Once your turkey is thawed, and about 24 hours before you plan to cook it, pat it dry with paper towels to prepare it for brining.

Make the dry brine by mixing ½ cup za’atar, salt and sumac powder. Cover the underside of the turkey, then the breast side, passing the mixture onto the sides or places it will not stick. Also rub some of the brine inside the cavity. Let sit uncovered in the fridge for 24 hours, give or take, before cooking.

Rinse the turkey of its brine, then rub with 1/4 cup soft butter all over the breast side.

Place the turkey in a roasting pan, with a rack, and ½ cup of water in the bottom of the pan. Tuck the wing tips under the turkey, and tie the legs together if you wish.

While the turkey is cooking, over low heat whisk together honey and remaining butter in a small saucepan, and set aside.

Let cool for 20 minutes before carving, and then slowly reheat pieces for serving.