GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND
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!
Provided by French Tart
Categories Whole Turkey
Time 3h50m
Yield 1 Gilded Roast Turkey, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 170°C/350°F or Gas Mark 4.
- Wipe the turkey, and remove any giblets from inside the bird if necessary.
- Smear 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.
- Place 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.
- Cover 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!
- Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
- Try 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.
- Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
- Whisk 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.
- Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
- Turn the oven up to 190°C/380°F or Gas Mark 5.
- Apply 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.
- Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
- Remove the herbs, lemon and onion from the cavity before carving and serving.
- Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
- Serve 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.
- You 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.
Nutrition Facts : Calories 1023.3, Fat 58, SaturatedFat 20.5, Cholesterol 501.1, Sodium 446.3, Carbohydrate 4.1, Fiber 1.1, Sugar 0.8, Protein 114.7
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- For gravy base:.
- Melt butter in large pot over medium-high heat.
- Add onions and sauté until deep brown, about 40 minutes.
- Mix in rosemary and thyme, then flour; stir 1 minute.
- Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
- For turkey:.
- Mix butter and herbs in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
- Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
- Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
- Set rack at lowest position in oven and preheat to 350°F.
- If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
- Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
- Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
- Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
- ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top.
- Heat gravy base over medium heat.
- Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3
ROAST TURKEY WITH HERB BUTTER
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
- Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
- Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
More about "gilded saffron and butter basted roast turkey with herb garland recipes"
HISTORICAL ROAST TURKEY RECIPE: GILDED SAFFRON & BUTTER …
From lavenderandlovage.com
Reviews 27Servings 8Cuisine BritishCategory Lunch , Main Dish
ROAST TURKEY BREAST WITH GARLIC HERB BUTTER | RECIPETIN …
From recipetineats.com
BUTTER-BASTED HERBED TURKEY | MRFOOD.COM
From mrfood.com
JUICY GRILLED SALMON RECIPE WITH GARLIC BUTTER - THE …
From thekitchengirl.com
GILDED SAFFRON & BUTTER BASTED TURKEY WITH HERB GARLAND
From lavenderandlovage.com
Cuisine BritishCategory Lunch , Main DishServings 8Total Time 4 hrs 30 mins
HISTORICAL ROAST TURKEY RECIPE: GILDED SAFFRON & BUTTER BASTED …
From pinterest.com
HERB BUTTER ROAST TURKEY RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
HISTORICAL ROAST TURKEY RECIPE: GILDED SAFFRON & BUTTER BASTED …
From pinterest.com
HISTORICAL ROAST TURKEY RECIPE: GILDED SAFFRON & BUTTER BASTED …
From pinterest.co.uk
BUTTER-BASTED TURKEY RECIPE - SOUTHERN LIVING
From southernliving.com
BEST GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB …
From alicerecipes.com
THE BEST FRIED CHICKEN GIZZARD RECIPE - COOKING FROG
From cookingfrog.com
BUTTER BASTED ROAST TURKEY RECIPE | SIDECHEF
From sidechef.com
GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND …
From wikifoodhub.com
GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND
From worldbesteuropeanrecipes.blogspot.com
THE GILDED TRUFFLE | SIMPSONS WIKI | FANDOM
From simpsons.fandom.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #oven #easy #european #roast #dinner-party #heirloom-historical #holiday-event #kid-friendly #english #scottish #turkey #dietary #christmas #thanksgiving #welsh #comfort-food #meat #whole-turkey #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love