Saffron turkey with wild rice & cranberry stuffing
Cooking Time
Serves
Preparation Time
Ingredients
This turkey recipe from British Turkey & Phil Vickery is a great way to give your traditional Christmas turkey a hint of Moroccan flavour.
For the stuffing:
1 tbsp olive oil
2 onions, chopped
2 large sprigs rosemary, leaves picked and chopped
100g cooked wild and long grain rice
50g dried cranberries
100g dried apricots, chopped
175g fresh white breadcrumbs
6 good quality pork and herb sausages, skinned
1 lemon, rind finely grated, and halved
1 egg, beaten
For the turkey:
5.6kg British turkey, thawed if frozen, giblets removed
1 bay leaf
50g butter
1/2 tsp saffron
Instructions
1. Fry the onion and rosemary in oil for 5-6 minutes. Cool and stir in the remaining stuffing ingredients. Season and mix well.
2. Preheat oven to 190•C/Gas mark 5. Melt the butter in a small pan, stir in the saffron and set aside.
3. Stuff the neck end of turkey, securing the neck skin with cocktail sticks. (The remaining stuffing can be cooked separately for 30 minutes in the oven).
4. Weigh your turkey and calculate its cooking time at 20 minutes per kg + 90 minutes. Place the lemon halves and the bay leaf into the cavity of the turkey, and place the bird in a roasting tin. Brush the whole bird with saffron butter and season. Cover with foil and roast. Remove the foil and baste the turkey with saffron butter for the last hour of cooking.
5. Check the turkey is cooked by pushing a metal skewer into the thickest part of the leg. If the juices run clear, the turkey is cooked. Cover with foil and leave to rest for 30 minutes before carving.
Recipe from: British Turkey & Phil Vickery
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