Pre-heat the oven to 170°C/350°F or Gas Mark 4.
Wipe the turkey, and remove any giblets from inside the bird if necessary.
Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
Turn the oven up to 190°C/380°F or Gas Mark 5.
Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to rest for 30 minutes before carving.
Remove the herbs, lemon and onion from the cavity before carving and serving.
Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
You can also gild the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.05 Kcal (553 kJ)
Calories from fat	88.74 Kcal
		% Daily Value*
Total Fat	9.86g	15%
Cholesterol	81.24mg	27%
Sodium	41.98mg	2%
Potassium	37.78mg	1%
Total Carbs	1.41g	0%
Sugars	0.51g	2%
Dietary Fiber	0.35g	1%
Protein	9.34g	19%
Vitamin C	3.2mg	5%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	18.5mg	2%

Amount Per 100 g
Calories	188.6 Kcal (790 kJ)
Calories from fat	126.74 Kcal
		% Daily Value*
Total Fat	14.08g	15%
Cholesterol	116.04mg	27%
Sodium	59.96mg	2%
Potassium	53.96mg	1%
Total Carbs	2.02g	0%
Sugars	0.73g	2%
Dietary Fiber	0.5g	1%
Protein	13.34g	19%
Vitamin C	4.6mg	5%
Vitamin A	0.1mg	2%
Iron	0.9mg	3%
Calcium	26.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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