Turkey with saffron butter and preserved lemon and olive stuffing

Name: Turkey with saffron butter and preserved lemon and olive stuffing
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 12
Ingredients: 2 tablespoons milk, warmed; 1 teaspoon saffron threads; 3 garlic cloves, crushed; 150g unsalted butter, softened; 1 x 7-8kg turkey; 4 tablespoons honey; 3 tablespoons dukkah; 2 red onions, sliced; 2 tablespoons olive oil; 2 tablespoons plain flour; 300ml chicken stock; 5 tablespoons (100ml) red wine; 2 tablespoons quince paste; 2 teaspoons balsamic vinegar; Grilled lemon halves and fresh bay branches, to garnish (optional); 1 tablespoon olive oil; 2 tablespoons butter; 1 white onion, finely chopped; 2 garlic cloves, crushed; 1/2 cup (125ml) chicken stock; 5 cups fresh white breadcrumbs; Half a preserved lemon, white pith removed, finely chopped; 1 cup pitted green olives, chopped; 1/2 cup finely chopped flat-leaf parsley

Rate now

30m

3h 30m

Turkey with saffron butter and preserved lemon and olive stuffing

Jump to recipe

Try something different this Christmas with this North-African-inspired turkey with saffron butter and preserved lemon and olive stuffing.

2 tablespoons milk, warmed
1 teaspoon saffron threads
3 garlic cloves, crushed
150g unsalted butter, softened
1 x 7-8kg turkey
4 tablespoons honey
3 tablespoons dukkah
2 red onions, sliced
2 tablespoons olive oil
2 tablespoons plain flour
300ml chicken stock
5 tablespoons (100ml) red wine
2 tablespoons quince paste
2 teaspoons balsamic vinegar
Grilled lemon halves and fresh bay branches, to garnish (optional)

Stuffing

1 tablespoon olive oil
2 tablespoons butter
1 white onion, finely chopped
2 garlic cloves, crushed
1/2 cup (125ml) chicken stock
5 cups fresh white breadcrumbs
Half a preserved lemon, white pith removed, finely chopped
1 cup pitted green olives, chopped
1/2 cup finely chopped flat-leaf parsley

Method

1.

To make stuffing, heat oil and butter in a pan, add onion and stir over low heat for 2-3 minutes until soft. Add garlic and cook for 1 minute. Add stock, bring to the boil, then place in a bowl with remaining ingredients and stir to combine. Season with plenty of salt and pepper. Cool completely before stuffing turkey.
2.

Preheat oven to 170°C.
3.

Place milk and saffron in a small bowl and leave for 10 minutes. Beat the saffron milk and garlic into the softened butter.
4.

Remove and discard giblets and neck from turkey cavity. Rinse turkey and dry inside and out with paper towel. Fill cavity with stuffing - don't over-fill as stuffing expands on cooking. Work fingers gently between breast meat and skin of turkey, being careful not to tear skin. Push half the butter onto breasts, then pat skin down. Rub remaining butter over outside of legs and breasts. Lay a 2-metre square piece of butter muslin in a large roasting pan, sit stuffed turkey on top, then wrap well in the muslin. Roast for 3 hours.
5.

Discard muslin and brush turkey with honey. Sprinkle with dukkah. Add onions to pan and drizzle them with oil. Roast for a further 30-40 minutes. Remove onions and turkey. Place turkey on a tray to rest.
6.

Drain any excess fat from pan, leaving pan juices. Place on stovetop, add flour and cook, stirring, for 1-2 minutes. Add stock, wine, quince paste and vinegar. Cook, stirring, for 2-3 minutes, then strain and add cooked onions to sauce. Carve turkey, and place some meat and stuffing on each plate. Drizzle meat with a little sauce. Garnish with grilled lemon and bay branches, if desired.