simple way to make any night of the week Turkey with saffron butter and preserved lemon & olive stuffing

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkey with saffron butter and preserved lemon & olive stuffing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkey with saffron butter and preserved lemon & olive stuffing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkey with saffron butter and preserved lemon & olive stuffing is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons milk, warmed
  • 1 teaspoon saffron threads
  • 3 garlic cloves, crushed
  • 150g unsalted butter, softened
  • 1 x 7-8kg turkey
  • 4 tablespoons honey
  • 3 tablespoons dukkah*
  • 2 red onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 300ml Massel chicken style liquid stock
  • 5 tablespoons (100ml) red wine
  • 2 tablespoons quince paste*
  • 2 teaspoons balsamic vinegar
  • Grilled lemon halves, to garnish (optional)


  • Step 1
    To make stuffing, heat oil and butter in a pan, add onion and stir over low heat for 2-3 minutes until soft. Add garlic and cook for 1 minute. Add stock, bring to the boil, then place in a bowl with remaining ingredients and stir to combine. Season with plenty of salt and pepper. Cool completely before stuffing turkey.
  • Step 2
    Preheat oven to 170�C.
  • Step 3
    Place milk and saffron in a small bowl and leave for 10 minutes. Beat the saffron milk and garlic into the softened butter.
  • Step 4
    Remove and discard giblets and neck from turkey cavity. Rinse turkey and dry inside and out with paper towel. Fill cavity with stuffing – don’t over-fill as stuffing expands on cooking. Work fingers gently between breast meat and skin of turkey, being careful not to tear skin. Push half the butter onto breasts, then pat skin down. Rub remaining butter over outside of legs and breasts. Lay a 2-metre square piece of butter muslin* in a large roasting pan, sit stuffed turkey on top, then wrap well in the muslin. Roast for 3 hours.
  • Step 5
    Discard muslin and brush turkey with honey. Sprinkle with dukkah. Add onions to pan and drizzle them with oil. Roast for a further 30-40 minutes. Remove onions and turkey. Place turkey on a tray to rest.
  • Step 6
    Drain any excess fat from pan, leaving pan juices. Place on stovetop, add flour and cook, stirring, for 1-2 minutes. Add stock, wine, quince paste and vinegar. Cook, stirring, for 2-3 minutes, then strain and add cooked onions to sauce. Carve turkey, and place some meat and stuffing on each plate. Drizzle meat with a little sauce. Garnish with grilled lemon, if desired.

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