holiday | main course | turkey

Whole Turkey Roasted with Saffron Butter

Prep Time: 10 minutes Cooking Time: Refer to Poultry Pointers Varied servings

Products Included In Recipe


1 Granny's Young Turkey, fresh or thawed
1/4 cup | 65 ml white wine
2 pinches saffron threads
2 tbsp | 30 ml garlic, finely chopped
1/4 cup | 65 ml onion, finely chopped
1/4 cup | 65 ml butter, softened
1 tbsp | 15 ml olive oil
1 1/2 tsp | 7.5 ml sea salt
1/2 tsp | 2.5 ml ground pepper


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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