1/6 Photos of Gilded Saffron and Butter Basted Roast Turkey With Herb Garland
3 hrs 50 mins
3 hrs 40 mins
French Tart's Note:
Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey – such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes – Merry Christmas!
My Private Note
Units: US | Metric
- 1 (10 -11 lb) free-range fresh whole turkey
- 1 onion, peeled and quartered
- softened butter, to rub into the bird
- 1 small fresh thyme sprig
- 1 small rosemary sprig
- 1 lemon, quartered
GILDED GLAZE ONE
GILDED GLAZE TWO
- 1Pre-heat the oven to 170°C/350°F or Gas Mark 4.
- 2Wipe the turkey, and remove any giblets from inside the bird if necessary.
- 3Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
- 4Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
- 5Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
- 6Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
- 7Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
- 8Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
- 9Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
- 10Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
- 11Turn the oven up to 190°C/380°F or Gas Mark 5.
- 12Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
- 13Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
- 14Remove the herbs, lemon and onion from the cavity before carving and serving.
- 15Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
- 16Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
- 17You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.
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Nutritional Facts for Gilded Saffron and Butter Basted Roast Turkey With Herb Garland
Serving Size: 1 (452 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1023.2
- Calories from Fat 521
- Total Fat 57.9 g
- Saturated Fat 20.5 g
- Cholesterol 501.1 mg
- Sodium 446.2 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 1.1 g
- Sugars 0.8 g
- Protein 114.7 g
The following items or measurements are not included:
fresh thyme sprigs
fresh bay leaves