Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Ingredients

• 1 (10-11 lb)  free-range fresh whole turkey
• 1 onion, peeled and quartered
• softened butter, to rub into the bird
• 1 small fresh thyme sprig
• 1 small rosemary sprig
• 1 lemon, quartered
• salt
• pepper

GILDED GLAZE ONE

• 2-3 pinches saffron
• 3 egg yolks, beaten
• 1 ounce butter, melted

GILDED GLAZE TWO

• 2-3 pinches saffron
• 2 ounces butter, melted

HERB GARLAND

• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh bay leaves
• cooking string or kitchen twine

Directions

1. 1

   Pre-heat the oven to 170C/350F or Gas Mark 4.

2. 2

   Wipe the turkey, and remove any giblets from inside the bird if neccessary.

3. 3

   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.

4. 4

   Place the buttered bird into a foil lined turkey tray. Cut a piece of greasproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.

5. 5

   Cover the turkey with 2 large pieces of tinfoil/aluminium foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!

6. 6

   Cook in the pre-heated oven for 20 minutes per lb, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.

7. 7

   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.

8. 8

   Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.

9. 9

   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.

10. 10

    20 minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.

11. 11

    Turn the oven up to 190C/380F or Gas Mark 5.

12. 12

    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.

13. 13

    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.

14. 14

    Remove the herbs, lemon and onion from the cavity before carving and serving.

15. 15

    Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.

16. 16

    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.

17. 17

    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.