Historical Roast Turkey Recipe:
Gilded Saffron & Butter Basted Turkey with Herb Garland
Christmas arrived early last weekend when I received a lovely Seasonal Box from Knorr, with the makings of a wonderful Christmas dinner, including some handy Knorr gravy pots. One of my readers was lucky enough to win the same box, in a Giveaway I was hosting a few weeks ago: Giveaway: Win a Forman and Field Seasonal Turkey Christmas Dinner Box with Knorr, and both of our boxes were filled with fresh seasonal produce of the highest quality as supplied by Forman and Field.
• SELDOM SEEN FARM TURKEY 4.5-5.5kg
• LONGMAN’S FARM BUTTER 250g
• EMMETT’S MILD CURE BACK BACON 250g
• FORMAN & FIELD CHRISTMAS STUFFING 500g
• SELECTION OF FRESH HERBS
• 1 X ORANGE
• 12 x LUXURY MINCE PIES
• CHAPEL DOWN NECTAR DESSERT WINE 50cl
• 2 Knorr Chicken Gravy Pots
Included in my box was a challenge to make Marco Pierre White’s Christmas Roast Turkey with Orange and Smoky Bacon Baste recipe, or a recipe of my own; although Marco Pierre’s recipe looked divine, I decided to share a very old recipe with you, as it is so special and particularly stunning – Gilded Saffron & Butter Basted Turkey with Herb Garland.
Gilding is a 15th Century novelty – originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals. This is a wonderful way of serving your traditional roast turkey – and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add – but still achieving a deep golden gilded finish. If you cannot source any saffron, you could use just a little turmeric instead – but be careful, as it has a pervasive flavour.
Why not bring this 15th century art back to your modern dining table this Christmas – and enjoy a wonderful moist butter basted roast turkey at the same time. If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! This is what I am making with my delicious Forman and Field turkey this Christmas Day, and I shall be serving it with Knorr gravy (made from one of their gravy pots with added turkey juices, white wine and a splash of orange juice) it’s so simple to make with a gravy pot and it tastes like home-made too.
What I am serving with my turkey this year:
A big thanks to Knorr, Forman and Field, Jen and Neil for sending me this lovely and very special seasonal box and Joyeuses Fetes – Merry Christmas!
And, if you would like some inspiration about how to cook your Christmas dinner, look no further than Marco Pierre White’s tips here: