Whole Turkey Roasted with Saffron Butter

Directions

Preheat oven to 350°F (175°C).

Remove neck and giblets. Pat turkey dry with paper towel and set aside.

Place white wine and saffron in a small saucepan over medium heat and reduce liquid to 1 tbsp. Let cool.

Combine saffron reduction with garlic, onion, butter, olive oil, salt and pepper to make a butter mixture.

Lift turkey skin from breast and thighs being careful not to tear skin. Tuck butter mixture between skin and meat, spreading it around as much as possible — put any extra butter inside the cavity and on the outside skin.

Place turkey on a wire rack in a roasting pan. Cover the top of the bird loosely with foil for 1.5 hours of cooking. A meat thermometer should read 170°F (77°C) inside the inner thigh, away from any bones, when the bird is fully cooked..

Allow the turkey rest for 20 minutes before carving.

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