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Ras El Hanound Turkey

Recipe by Brad Berg, Springfield, Ohio
First place, Grilling Competition (Turkey), 2018

Baking temperature: 400º F
Baking time: 30 minutes
Yield: 4 servings



  • 2 Turkey thighs, skin-on, boned (alternatively, turkey wings)
  • 1/3 cup Ras El Hanuound spice mix
  • ¼ cup unsalted butter, softened
  • 1 tbsp. raw honey

Harissa Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 1 lemon juice
  • 1 olive oil
  • 1 tsp. Harissa
  • 1 clove garlic minced
  • Salt and Black Pepper

Corn Salad:

  • 2 cups sweet corn nibs (off the cob)
  • 1 cup cucumber diced
  • 1 cup garbanzo beans
  • ¾ cup feta cheese
  • ½ cup walnuts
  • ½ clove garlic
  • 1 ½ extra virgin Olive oil
  • 1/8 cup oregano
  • 1/8 cup lemon juice
  • Pinch salt
  1. Preheat grill to 450 degrees; oil the grates.
  2. Pat the turkey dry and place into a gallon zip lock bag with Ras El Hanound spice mix, seal bag and shake to coat evenly.
  3. Place turkey on the grill (close the lid), turn after 15 minutes, continue to cook until internal temperature reaches 165 degrees (about another 15 minutes).
  4. Brush turkey with honey-butter during the last 5-10 minutes of cooking.
  5. While the turkey is cooking; combine the honey and butter until smooth.
  6. Set aside.


  1. Place all ingredients in a small bowl, mix by hand until thoroughly combines. Set aside.


  1. Allow turkey to rest a few minutes - and if thighs slice the turkey. Sauce may be drizzled over the top, or served on the side for dipping.

Corn Salad:

  1. Heat cast-iron pan to high. Cook corn in dry pan until browned about 3 minutes.
  2. Transfer to a large bowl with cucumber, chickpeas and walnuts.
  3. Mix in lemon juice, oregano, olive oil, garlic and feta.
  4. Serve immediately, or chill until ready to serve.
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