Summary

Ingredients

• 1 turkey (approx. 5 kg)
• 40 g butter
• 1 pinch saffron
• 2 orange (s), untreated
• salt and pepper
• 500 ml vegetable stock
• 3 tablespoon Marsala
• 2 tablespoon apricot jam
• 2 tablespoon sauce thickener
• Cayenne pepper

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Instructions

1. Melt the butter and stir in the saffron. Rub the peel of the oranges thinly. Cut an orange into thin slices.
2. Wash the turkey, pat dry and rub salt and pepper inside and out. Inside also with the grated orange peel. Carefully peel off the breast skin from the opening. Pull the orange slices through the saffron butter, season with salt, pepper and carefully push them under the skin. Quarter the second orange and add to the turkey. Seal the opening with a wooden skewer. Tie wings and clubs together.
3. Place the turkey on the fat pan. Brush with the remaining saffron butter. Cover loosely with aluminum foil. Fry on the lowest rack at 180 ° C for 3 - 3 ½ hours. Gradually pour in the poultry stock and regularly scoop the roast with the gravy. Remove the foil halfway through the roasting time.
4. Keep the roasted turkey warm in the switched off oven. Strain the gravy in a saucepan, degrease if necessary. Add marsala and apricot jam and simmer for approx. 5 minutes, thicken as desired and season to taste before serving.