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Turkey with saffron butter and preserved lemon & olive stuffing
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Ingredients:
  • 41.20 gm milk, warmed
  • 1 tsp saffron threads
  • 3 garlic cloves, crushed
  • 150g unsalted butter, softened
  • 1 x 7-8kg turkey
  • 114.40 gm honey
  • 60.00 ml dukkah*
  • 2 red onions, sliced
  • 36.40 gm olive oil
  • 40.00 ml plain flour
  • 300ml chicken style liquid stock
  • 100ml red wine
  • 40.00 ml quince paste*
  • 2 tsp balsamic vinegar
  • Grilled lemon halves, to garnish (optional)
  • 18.20 gm olive oil
  • 40.00 gm butter
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 125ml chicken stock
  • 1250.00 ml fresh white breadcrumbs
  • Half a preserved lemon, white pith removed, finely chopped*
  • 250.00 ml pitted green olives, chopped
  • 125.00 ml finely chopped flat-leaf parsley
Instructions:
  • In a pan, heat oil and butter. Saute onion over low heat until soft, about 2-3 minutes. Stir in garlic and cook for 1 minute. Pour in stock and bring to a boil. Transfer mixture to a bowl, add remaining ingredients, and mix well. Season generously with salt and pepper. Cool completely before using to stuff the turkey.
  • Preheat the oven to 170°C.
  • Combine milk and saffron in a bowl and let it infuse for 10 minutes. Mix the saffron milk and garlic into the softened butter.
  • Prepare the turkey by removing and discarding giblets and neck, then rinse and pat dry with paper towels. Fill the cavity with stuffing, being careful not to over-fill. Gently separate the skin from the breast meat and rub half of the butter underneath, patting the skin down. Rub the remaining butter over the legs and breasts. Line a large roasting pan with a 2-meter square piece of butter muslin, place the stuffed turkey on top, and wrap it securely in the muslin. Roast in the oven for 3 hours.
  • Once the turkey has been unwrapped, carefully brush it with a glaze of sweet honey, then generously sprinkle it with aromatic dukkah. Toss the onions in the roasting pan with a drizzle of oil for added flavor. Roast everything for an additional 30-40 minutes until perfectly cooked. Once done, remove the caramelized onions and succulent turkey from the oven. Let the turkey rest on a serving tray before slicing and serving.
  • Remove any extra fat from the pan, but keep the pan juices. Place the pan on the stovetop, sprinkle flour and cook while stirring for 1-2 minutes. Pour in stock, wine, quince paste, and vinegar. Stir and cook for 2-3 minutes, then strain and mix in cooked onions. Carve the turkey and serve the meat and stuffing on plates. Drizzle some sauce over the meat. Optionally, garnish with a grilled lemon.

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