Persian-Style Stuffed Roast Turkey
- Level: Intermediate
- Yield: 12 to 14 servings
- Total: 13 hr (includes marinating)
- Active: 1 hr
Ingredients
Turkey and Marinade:
1/2 teaspoon ground saffron
One 12- to 15-pound turkey, giblets removed
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoons turmeric powder
1 teaspoon paprika
Kosher salt
Stuffing:
1/4 cup olive oil
2 large onions, grated
8 cloves garlic, minced
1 red bell pepper, chopped
1/2 teaspoon ground turmeric
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1 1/2 cups walnuts, chopped
20 dried Persian golden plums, roughly chopped
1 cup dried apricots, roughly chopped
1 cup barberries
One 15-ounce can chickpeas, drained
1/4 cup pomegranate molasses
Sauce:
2 tablespoons olive oil
2 onions, grated
1/4 cup tomato paste
1 teaspoon paprika
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
4 cups chicken broth or vegetable broth
Directions
- Sprinkle the saffron over 2 ice cubes in a small cup or bowl and let the ice melt at room temperature. Meanwhile, pat the turkey thoroughly dry inside and outside.
- Mix the bloomed saffron with the olive oil, lemon juice, onion powder, garlic powder, turmeric, paprika and 2 1/2 teaspoons kosher salt in a medium bowl.
- Use your fingers to separate the skin on the breast and legs from the meat (wear disposable gloves if you like). Spoon half of the marinade under the skin in different parts, smooth the skin and rub it into the meat with your hands. Spoon the remaining half of the marinade all over the skin of the turkey and massage it in. Place the turkey on a small sheet pan or in a roasting pan and cover it loosely with plastic wrap. Refrigerate for at least 8 hours and up to 24 hours (see Cook’s Note).
- For the stuffing: Heat the olive oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until golden, 5 to 8 minutes. Add the garlic and cook 2 minutes more. Stir in the bell pepper. Stir in the turmeric, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook for 3 to 5 minutes. Add the parsley, cilantro, walnuts, plums, apricots, barberries and chickpeas. Stir in the pomegranate molasses and cook for 1 minute. Turn the heat off and set the filling aside to cool slightly.
- Take the turkey out of the refrigerator and preheat the oven to 400 degrees F. Spoon the filling into the cavity of the turkey. Truss the turkey by tying the legs together with kitchen twine and tucking the wings under to ensure even cooking. You can sew or pin the cavity closed if you like. Place the turkey on a rack in a roasting pan.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the tomato paste. Stir in the paprika, turmeric, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for until the tomato paste turns brick red and fragrant, about 3 minutes. Add the broth and bring the mixture to a simmer. Simmer for 5 minutes. Pour the sauce over the turkey and in the pan.
- Place the roasting pan in the oven and roast the turkey for 2 1/2 hours, brasting it every 30 minutes. Check the turkey skin, especially on the breast; if it starts to get too brown, cover it with a piece of aluminum foil.
- After 2 1/2 hours, reduce the heat to 350 degrees F and roast until an instant-read thermometer inserted into the deepest part of the breast and also between the thigh and leg reads 165 degrees F, about 1 to 1 1/2 hours longer. Let the turkey rest for 30 minutes before carving and serving.
Cook’s Note
We recommend marinating the turkey for a full day for the deepest flavor.