Thanksgiving à la Rumi: A Trio of Spices for the Perfect Turkey

Name: Thanksgiving à la Rumi: Saffron, Cumin, Coriander Turkey
Ingredients: Zest and juice of 1 lemon; A good pinch of Rumi Spice saffron strands; 3 large onions, 2 thinly sliced, 1 quartered; 3 tbsp olive oil; 2 tbsp Rumi Spice coriander seed, lightly crushed; 2 tsp Rumi Spice cumin seed, lightly crushed; A handful of fresh thyme sprigs; 4.5-6kg/10-12lb turkey, giblets removed; 5 tbsp butter, melted; 1 tbsp honey; Bay leaves, to garnish; Salt and pepper, to taste

Estimated read time: 1 minutes

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Thanksgiving à la Rumi: A Trio of Spices for the Perfect Turkey - Rumi Spice

Here at Rumi Spice, it is our belief that you can never have too many Rumi Spices! We have created an amazing Thanksgiving turkey recipe this year using 3 of our most beloved whole spices, directly sourced from Afghanistan.

A Symphony of Spices

At the heart of this recipe are the carefully selected Rumi spices: coriander, cumin, and saffron. These aren't just any spices; they are the soul of the dish, each bringing its unique flavor profile.

Coriander Seeds

Lightly crushed Rumi Spice coriander seeds infuse the turkey with a sweet, lemony flavor that complements the natural savoriness of the meat. This spice, known for its versatility, adds a subtle depth that will intrigue and delight your taste buds.

Cumin Seeds

The cumin seeds introduce a warm, earthy note, creating a perfect balance with the coriander. This spice is a staple in many cuisines worldwide, celebrated for its ability to elevate meat dishes with its rich and hearty flavor.

Saffron Strands

Saffron, the star of the show, is a luxurious and coveted spice. A pinch of Rumi Spice saffron strands imparts a beautiful golden hue and a distinctive aroma and taste, reminiscent of sweet hay and the sea. It's this exotic touch that makes the turkey not just a dish, but a centerpiece.

The Rumi Trio with citrus and fresh herbs

The zest and juice of a lemon bring a fresh, zesty vibrancy to the turkey. This citrus element cuts through the richness of the meat, adding a layer of freshness that makes each bite moreish and satisfying.

Fresh thyme and bay leaves are the supporting cast in this culinary performance. Thyme, with its subtle, earthy sweetness, pairs beautifully with the lemon and saffron, while bay leaves add a hint of floral aroma, tying all the flavors together harmoniously.

The Perfect Roast

This recipe isn't just about the flavors; it's also about achieving the perfect roast. The method ensures the turkey is cooked to juicy perfection. Basting with a saffron-infused butter mixture not only flavors the bird but also gives it a stunning golden-brown finish. The resting time is crucial, allowing the juices to redistribute, ensuring every slice is moist and tender.

Thanksgiving à la Rumi: Saffron, Cumin, Coriander Turkey

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This Rumi Spice Saffron, Cumin, & Coriander Infused Turkey, with its blend of exotic spices and fresh herbs, is sure to be a showstopper at your Thanksgiving table, offering a feast that's as visually stunning as it is delicious. 🦃🌿🍋🌱

Image of Thanksgiving à la Rumi: Saffron, Cumin, Coriander Turkey

Ingredients

Zest and juice of 1 lemon
A good pinch of Rumi Spice saffron strands
3 large onions, 2 thinly sliced, 1 quartered
3 tbsp olive oil
2 tbsp Rumi Spice coriander seed, lightly crushed
2 tsp Rumi Spice cumin seed, lightly crushed
A handful of fresh thyme sprigs
4.5-6kg/10-12lb turkey, giblets removed
5 tbsp butter, melted
1 tbsp honey
Bay leaves, to garnish
Salt and pepper, to taste

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Directions

Peel the zest from the lemon, then finely chop and set aside. In a small bowl, mix the lemon juice with Rumi Spice saffron strands.
In a frying pan, cook the sliced onions in olive oil until soft. Add the Rumi Spice coriander and cumin seeds, lemon zest, and a few sprigs of fresh thyme. Cook for an additional minute. Remove from heat and set aside.
Preheat the oven to 375°F. Prepare the turkey by washing and drying it, removing any feathers and the giblets. Season the inside of the turkey with salt and pepper, and place the quartered onion and a few sprigs of thyme inside the cavity.
Roast the turkey in the preheated oven. Calculate the cooking time based on the weight of your turkey, allowing approximately 20 minutes per pound. After the first hour of roasting, baste the turkey with the saffron and butter mixture. Halfway through, cover the turkey loosely with foil to prevent over-browning.
In the last 15 minutes of cooking, mix the honey into the remaining butter and saffron mixture. Brush this over the turkey and cook uncovered to achieve a golden finish.
To check if the turkey is cooked, insert a skewer into the thickest part of the thigh; the juices should run clear. If not, return to the oven and continue cooking, checking every 20 minutes.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes, covered loosely with foil. This allows the juices to redistribute, ensuring the meat is moist and tender.
Serve the turkey garnished with bay leaves, the caramelized onions, and additional fresh thyme sprigs.