Lemon Saffron Turkey

Ingredients

• 3 untreated lemons
• 1 tbsp liquid butter
• 1 tbsp Olive Oil
• 1 turkey (ca. 1.2 kg)
• 3 Garlic cloves
• 1 handful thyme
• Salt
• pepper (ground)
• 150 ml dry white wine
• 300 ml poultry broth
• 1 tin saffron (0.1 g)

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat. Wash the lemons hot and dry them. Cut two into slices and place in the roasting pan. Squeeze out the third, mix its juice with the warm liquid butter and oil. Rinse the turkey, pat it dry, and cut it in half with poultry scissors. Peel the garlic and finely chop it. Rinse the thyme, shake dry and remove the leaves.

2. 2.

   Rub the turkey with salt, pepper and thyme. Place it in the roasting pan and spread the lemon butter over it. Mix the wine, broth, saffron and remaining thyme, pour into the pan. Roast in the oven for about 1 hour, basting occasionally with lemon butter and drizzling with lemon jus. Add more broth if needed.

3. 3.

   Serve with rice or another side of your choice.