Turkey is a pretty rare thing to find in France in November. Most turkeys are getting fattened up in preparation for Christmas dinner. Here in the States, turkeys appear as soon as the first week of November because no Thanksgiving dinner would be complete without our favorite bird.
More often than not, however, I find myself completely underwhelmed with the prepared turkeys I’ve eaten. So, when I started making my own turkey, I turned to my favorite French herbs and a “secret” spice to create this delectable saffron herbed turkey.
If the French were enthused by turkey in November, I imagine they’d love this one!
Obviously [easyazon_link identifier=”B00O7ZOJEM” locale=”US” tag=”monpetitfour-20″]saffron[/easyazon_link] is not a “secret” spice, as it’s well-known around the world. The reason I call it secret is because guests usually can’t pinpoint what that special something-something in my turkey is.
Saffron’s flavor is subtle and delicate, but nonetheless captivating. When guests try this saffron herbed turkey for the first time, they’re both swooning and completely intrigued.
The saffron also gives the turkey a gorgeous, golden hue that is naturally pleasing to the eye.
The trio of fresh herbs on this saffron herbed turkey is also noticeable on the palate, and is really what gives the turkey its French appeal.
The earthy flavor of the rosemary, thyme, and sage is something to relish with every bite. Plus, your kitchen will smell absolutely heavenly with the heady aroma of these herbs baking away with your bird.
The recipe for this saffron herbed turkey is very similar to the way I prepare my roast chicken, using similar herbs and preparation.
The ingredients here are a winning combination and are sure to make your turkey the star of Thanksgiving dinner, like it should be!
P.S. I’m sharing my Thanksgiving Menu here with recipe links to every dish that’s featured on the menu card. I also have a quick table setting 101 video for anyone who needs a refresher. Hope you all have a happy Thanksgiving!
(1) Cranberry Cheese Log (2) Saffron Herbed Turkey (3) Gratin Dauphinois (4) Sweet Cornbread (5) Provencal Dinner Rolls (6) Rosemary Pumpkin Wedges (7) Persimmon Harvest Salad (8) French Pumpkin Cheesecake (9) Apple Galette
- 10 lb . young turkey
- 1/3 cup unsalted butter, softened
- 2 tbsp sage, chopped
- 2 tsp rosemary, chopped
- 2 tbsp thyme leaves
- salt and pepper, to taste
- tsp Saffron Spray, or 1 saffron threads dissolved in 2 tbsp hot water
- Preheat the oven to 325°F. Rinse the turkey and and pat dry with a paper towel. If you're using dissolved saffron threads, brush this liquid all over the outside of the turkey. Otherwise, evenly spray the entire surface of the turkey with saffron spray.
- Sprinkle salt and pepper all over the inside and outside of the turkey.
- Stir the herbs into the softened butter, creating a sort of paste you can rub on. Massage this paste onto the turkey and underneath its skin.
- Bake the turkey on the middle rack of your oven for 2 1/2 hours. The turkey's leg should read 162°F and the breast should read 157°F. Let the turkey rest in the pan for 15 minutes after baking.
- If you're using saffron spray, feel free to spray the turkey with another dose of saffron just before serving (for extra color and aroma).
Nutrition Information:Yield: 10 Serving Size: 10 Servings
Amount Per Serving: Calories: 746
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