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 saffron 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!
Serving Size: 10 Servings
Amount Per Serving: Calories: 746