Savory Turkey Roast with Demi Glace – 3 Hours

Roast Turkey with Demiglace Glaze & Saffron‑Spiced Basmati

Imagine a golden, moist turkey roast, perfectly seasoned and finished in a silky demiglace sauce, served over fragrant saffron‑spiced basmati rice and a medley of roasted root vegetables. This dish blends Mediterranean herbs with Middle‑Eastern warmth, making it a standout centerpiece for any lunch or dinner.

Ingredients

• 4 Tbsp olive oil
• 4 Tbsp butter, softened
• 2 sprigs fresh rosemary
• 1 head garlic, whole
• 1 Tbsp salt (or 1 tsp, taste)
• 1 Tbsp freshly ground black pepper
• 1 Tbsp tomato sauce
• 1 Tbsp Dijon mustard
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• ½ tsp nutmeg
• 1 Tbsp onion powder
• 2 Tbsp pomegranate molasses
• Spiced curry powder (to taste)
• 3 Tbsp butter cubes, room temperature
• Fresh thyme (a handful)
• Root veggies for roasting: 2 cups shredded carrots, 2 cups diced potatoes, 1 cup diced onion
• 1 Tbsp peppercorns, crushed
• 1 Tbsp red & green hot pepper slices
• 2 bay leaves
• 2 sticks cinnamon
• 1 dried lemon, sliced
• Pinch cardamom, nutmeg, curry cloves, salt & pepper
• 1 Tbsp saffron powder, soaked in 2 Tbsp hot water

Demiglace Sauce

• 2 Tbsp butter
• 5 crushed black peppercorns
• 2 cups whole milk
• 2 Tbsp cream cheese
• 2 Tbsp demiglace powder (or brown sauce)

Instructions

1. Mix all rub ingredients in a large bowl to form a paste. Coat the turkey thoroughly.
2. Refrigerate the marinated turkey for 8 hours to deepen flavors.
3. Heat a large skillet or roasting pan with butter, olive oil, rosemary, thyme, and crushed garlic.
4. Sear the turkey on all sides until browned.
5. Arrange the whole turkey on a rack, surround with the root veggies, cover loosely with foil or foil‑wrapped parchment.
6. Bake in a preheated oven at 350 °F (175 °C) for about 2 hours, then 1 hour at 180 °C (356 °F) until internal temp reaches 165 °F (74 °C).
7. Simmer the rice: sauté butter and egg yolk‑like oil, add carrots, season with spices, stir in rice, add water, cover, and cook until water is absorbed.
8. Stir in saffron‑water mixture, add a pinch of salt and pepper, and let steam for an extra 10 min.
9. Slice the turkey and serve atop the fragrant rice, garnished with roasted veggies.
10. For sauce, melt butter, add peppercorns, then stir in milk, cream cheese, and demiglace powder until silky.
11. Pour the sauce over the sliced turkey or serve on the side.