This turkey recipe incorporates the luxurious and aromatic flavor of saffron for an unforgettable centerpiece dish.
Ingredients
For the Turkey:
• 1 whole turkey (12-14 lbs), defrosted if frozen
• 1/2 cup unsalted butter, softened
• 1/4 cup olive oil
• 2 large onions, quartered
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken stock or turkey broth
• 1 tsp saffron threads
• 1/2 cup warm water
• 2 lemons, halved
• 1 bunch fresh herbs (thyme, rosemary, and sage)
For the Saffron Butter Rub:
• 1/2 cup unsalted butter, softened
• 1 tsp saffron threads
• 1/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
Instructions
1. Prepare the Ingredients
• Preheat your oven to 325°F (165°C).
• Remove the turkey giblets and pat the turkey dry with paper towels.
• In a small bowl, steep the saffron threads in 1/2 cup warm water for 5-10 minutes until fragrant and deeply colored.
2. Make the Saffron Butter Rub
• In another bowl, mix the softened butter, cumin, smoked paprika, garlic powder, onion powder, saffron water (with threads), salt, and pepper until well combined.
3. Season the Turkey
• Gently loosen the turkey’s skin over the breast and thighs with your fingers, being careful not to tear it.
• Rub half the saffron butter under the skin, spreading it evenly. Rub the remaining butter over the surface of the turkey.
4. Stuff and Truss
• Stuff the cavity with lemon halves, fresh herbs, and some of the quartered onions.
• Optional: tie the legs together with kitchen twine and tuck the wing tips under the bird.
5. Prepare the Roasting Pan
• Arrange the chopped carrots, celery, and remaining onions in the bottom of a large roasting pan.
• Add the garlic cloves and pour in the chicken stock. Place a roasting rack over the vegetables, and set the turkey on the rack.
6. Roast the Turkey
• Roast the turkey in the preheated oven for 13-15 minutes per pound, or until the thickest part of the thigh reads 165°F (74°C) on a meat thermometer.
• Baste the turkey every 30 minutes with the pan drippings to keep it moist and flavorful. Cover the turkey with foil if it starts to brown too quickly.
7. Rest and Serve
• Once the turkey is done, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving.
• Strain the pan drippings to make a saffron-infused gravy, if desired.
Serving Suggestions
Pair this golden, saffron-kissed turkey with mashed potatoes, cranberry sauce, roasted vegetables, and your favorite stuffing for a luxurious feast.
Enjoy the delicate, aromatic saffron flavor that makes this turkey stand out as a truly special holiday dish!