Saffron Roast Turkey Recipes

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SAFFRON ROAST TURKEY



Saffron roast turkey image

Classic roast turkey not your thing? Add a bit of spice and some special sausages and make a meal to remember

Provided by Sara Buenfeld

Categories     Main course

Time 3h45m

Number Of Ingredients 22

1 lemon
good pinch saffron strands
3 large onions , 2 thinly sliced, 1 quartered
3 tbsp olive oil , plus extra for greasing
2 tbsp coriander seed , lightly crushed
2 tsp cumin seed , lightly crushed
140g dried cranberry
100g pistachio , roughly chopped
100g couscous soaked in 300ml cold water
2 x 20g packs flat-leaf parsley , chopped, plus generous sprigs to garnish
2 eggs , beaten
4.5-6kg/10-12lb turkey , giblets removed
50g butter , melted
1 tbsp honey
bay leaves , to garnish
2 x 450g packs good-quality pork sausage
2 tbsp harissa paste (Belazu is good)
2 red onions , cut into wedges
1 tbsp olive oil
2 red onions , cut into wedges
600ml turkey or chicken stock
redcurrant jelly , to taste (optional)

Steps:

  • Peel the zest from the lemon, then cut into strips, finely chop and set aside. Now cut the lemon in two, squeeze its juice into a bowl with the saffron and mix together. Fry the sliced onions in the oil until soft and starting to colour, then add the coriander, cumin and lemon zest and cook for 1 min more. Remove from the heat, stir in the cranberries, nuts, couscous and chopped parsley, then season well. When cool, beat in the eggs.
  • Wash and dry the turkey, removing any feathers with tweezers. Pull out the giblets and neck and discard, or use to make stock for the gravy. Lift up the skin that covers the neck opening, then push some stuffing into the cavity, packing it in well. Secure tightly underneath with a skewer or two cocktail sticks. Shape the rest of the stuffing firmly into balls and chill until ready to bake. Put the onion quarters in the turkey cavity with any leftover stalks from the parsley. Can chill at this stage up to 1 day ahead.
  • Heat oven to 190C/fan 170C/gas 5. Weigh the stuffed turkey and calculate the cooking time, allowing 40 mins per kg (20 mins per lb). Put the turkey in a roasting tin. Mix the butter with the saffron mixture and brush generously onto the turkey. Pour 500ml water into the tin, then roast for 1 hr. Brush with the buttery mixture again, then loosely cover with foil and roast until 15 mins before the time is up. Mix the honey into the remaining buttery mix, brush over the turkey and cook uncovered for 15 mins more until golden.
  • Pierce the turkey thigh through its thickest part - the juices should run clear. If not, return to the oven for another 20 mins and test again. Leave to rest on a platter, covered with a clean tea towel. Reserve the juices in the roasting tin to make the gravy.
  • Meanwhile, twist the sausages in half and snip to separate. Toss with the harissa, oil and onions in another roasting tin, then roast for 1 hr until golden. After 40 mins roasting, add the stuffing balls to the tin.
  • To make the gravy, drain the juices from the tin into a jug and skim off the excess oil. Put the roasting tin over heat, pour in the stock and loosen the savoury bits on the base with a wooden spoon. Add any juices from the resting bird to the mixture along with the onions from the sausages, then simmer for about 10 mins. Blitz with a hand blender until smooth and thick. Taste and season, or add a little redcurrant jelly to sweeten, if you like.
  • To serve, put the turkey on a platter and surround with the sausages and stuffing balls. Garnish with parsley sprigs and bay.

Nutrition Facts : Calories 932 calories, Fat 54 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 79 grams protein, Sodium 2.6 milligram of sodium

GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND



Gilded Saffron and Butter Basted Roast Turkey With Herb Garland image

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey - such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes - Merry Christmas!

Provided by French Tart

Categories     Whole Turkey

Time 3h50m

Yield 1 Gilded Roast Turkey, 6-8 serving(s)

Number Of Ingredients 17

1 (10 -11 lb) free-range fresh whole turkey
1 onion, peeled and quartered
softened butter, to rub into the bird
1 small fresh thyme sprig
1 small rosemary sprig
1 lemon, quartered
salt
pepper
2 -3 pinches saffron
3 egg yolks, beaten
1 ounce butter, melted
2 -3 pinches saffron
2 ounces butter, melted
2 -3 sprigs fresh thyme
2 -3 sprigs fresh rosemary
2 -3 sprigs fresh bay leaves
cooking string or kitchen twine

Steps:

  • Pre-heat the oven to 170°C/350°F or Gas Mark 4.
  • Wipe the turkey, and remove any giblets from inside the bird if necessary.
  • Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
  • Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
  • Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
  • Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
  • Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
  • Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
  • Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
  • Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
  • Turn the oven up to 190°C/380°F or Gas Mark 5.
  • Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
  • Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
  • Remove the herbs, lemon and onion from the cavity before carving and serving.
  • Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
  • Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
  • You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.

Nutrition Facts : Calories 1023.3, Fat 58, SaturatedFat 20.5, Cholesterol 501.1, Sodium 446.3, Carbohydrate 4.1, Fiber 1.1, Sugar 0.8, Protein 114.7

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

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