About this Recipe:
 Navid: Squeezing the butter and herb mixture between skin and meat and rubbing butter and saffron mixture all over the turkey, take this turkey to a new level and make it a delicious meal.
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Main Ingredients:
Turkey: 1 (about 12-14 lb)
Butter: 6 tbsp
Fresh Tarragon: 2 tbsp finely chopped
Fresh Parsley: 2 tbsp finely chopped
Olive oil: 1 tbsp
Saffron: a pinch
Salt
Pepper
Stuffing Ingredients:
Oil: 1 tbsp
Onion: 1 medium, chopped
Mushroom: 1/2 cup chopped
Bread crumb: 1-2 cup
Fresh Tarragon: 1 tbsp finely chopped
Fresh Parsley: 1 tbsp finely chopped
Carrot: 1 medium, finely chopped
Salt
Pepper
Directions:
1. Defrost turkey in the refrigerator for several days. Allow approximately 5 hours of defrosting for every pound
2. Bring turkey to room temperature before cooking.
3. Preheat the oven to 350 degrees F.
4. Remove the neck and giblets from turkey cavity and completely wash the turkey.
5. Pat the turkey dry with paper towels
6. Separate skin from breast meat.
7. Mix together well 4 tbsp butter, 2 tbsp finely chopped tarragon, 2 tbsp finely chopped parsley, 1 tbsp olive oil, some salt and pepper.
8. Squeeze in the mix between skin and meat and massage the skin well.
9. To make stuffing, Saute chopped onion and mushrooms.
10. Blend in bread crumbs, 1 finely chopped carrot, some chopped parsley and tarragon, salt and pepper to taste.
11. Put stuffing into turkey cavity and bind it up with string around legs and breast.
12. Blend 2 tbsp butter with some hot water, saffron, salt and pepper and rub all over the turkey.
13. Put turkey in a baking dish and cover it with aluminum foil.
14. Place it in the oven and cook for 2 hours, basting regularly.
15. Put potatoes and chopped carrot around the turkey after 2 hours and continue cooking.
16. Check the temperature inside the turkey breast until it reaches 165 degree F. Meanwhile baste turkey with its broth regularly.
17 After reaching 165 degree F, remove aluminum foil and cook for another 20 min or until skin becomes golden.
18. Remove turkey from oven and let it rest for 15 min before serving.
19. To make the gravy, melt 2 tbsp butter and mix well with starch on the heat.
20. Add 2 cups turkey broth to it and bring it to boil.
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