Gilded Saffron and Butter Basted Roast Turkey with Herb Garland
Elevate your holiday feast with this luxurious Gilded Saffron and Butter Basted Roast Turkey with Herb Garland. Infused with the exotic warmth of saffron and bathed in golden, fragrant butter, this tender turkey boasts a crisp, flavorful skin that’s a feast for both the palate and the eyes. Stuffed with aromatic vegetables, garlic, lemon, and fresh herbs like rosemary, thyme, and sage, each bite is a symphony of savory flavors. The turkey is delicately basted with its own drippings every 30 minutes for ultimate moistness, while a rustic herb garland adds a stunning visual and aromatic touch to the final presentation. Ideal for special occasions or holiday gatherings, this show-stopping roast turkey will leave a lasting impression on your guests. Perfectly golden, richly aromatic, and effortlessly elegant—it’s everything you want in a centerpiece dish!
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Recipe Information
Ingredients
- 1 piece whole turkey (12-14 lbs)
- 230 grams unsalted butter, softened
- 1 teaspoon saffron threads
- 2 tablespoons hot water
- 3 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 pieces onions, quartered
- 3 pieces carrots, roughly chopped
- 3 pieces celery stalks, roughly chopped
- 1 piece lemon, halved
- 1 head garlic, halved crosswise
- 3 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 6 leaves fresh sage leaves
- 2 tablespoons olive oil
- 500 milliliters water or chicken stock
- 1 piece twine
Instructions
Preheat your oven to 325°F (165°C). Remove the turkey from the fridge 1 hour before cooking to allow it to come to room temperature.
Prepare the saffron butter: Steep the saffron threads in 2 tablespoons of hot water for 5 minutes. Mix the saffron water with softened butter until smooth.
Pat the turkey dry with paper towels. Season the cavity with 1 tablespoon of salt and 1 teaspoon of black pepper.
Stuff the cavity with quartered onions, carrots, celery, lemon halves, the halved garlic head, and a few sprigs of fresh rosemary, thyme, and sage.
Carefully loosen the turkey skin from the breasts using your hand, being gentle to avoid tearing. Spread half of the saffron butter under the skin, ensuring even distribution. Rub the remaining saffron butter on the outside of the bird.
Sprinkle the turkey with the remaining salt and black pepper, ensuring it is evenly coated. Tuck the wings under the bird and tie the legs together with twine.
Place the turkey on a roasting rack in a large roasting pan. Drizzle the turkey with 2 tablespoons of olive oil for extra crispness.
Pour 500 ml of water or chicken stock into the bottom of the roasting pan. This will keep the turkey moist and help create flavorful drippings.
Roast the turkey in the preheated oven. Plan for about 15 minutes per pound, or until the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C) on a meat thermometer.
Every 30 minutes, baste the turkey generously with the pan drippings. Rotate the pan halfway through cooking to ensure the turkey cooks evenly.
Once fully cooked, remove the turkey from the oven and tent it loosely with foil. Let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.
Prepare a fresh herb garland by tying together sprigs of rosemary, thyme, and sage using twine. Arrange the herb garland around the turkey for garnish before serving.
Carve the turkey and serve it with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
