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Thanksgiving Recipe: Saffron Turkey with Extra Virgin Olive Oil - Reserva Familia Picual.


  • 700 g turkey breasts
  • 4 sugar canes
  • Saffron a pinch
  • Crushed ice a small handful
  • 1 shallot
  • 12 blackberries
  • 20 dates
  • Mixed vegetables e.g. aubergine, courgette or carrot
  • Extra Virgin Olive Oil: Castillo de Canena Family Reserve Picual
  • Salt


  • Reheat the oven to 180ºC.
  • Rehydrate the blackberries by putting them in water. At the same time, take a small amount of ice (a handful or so) and mix it with saffron and salt. Thanks to this the saffron gets a more vivid colour.
  • Cut the turkey breast into thin slices. Marinate in the saffron water for 10 minutes. Save the remaining water for later. Then brown the turkey in a frying pan.
  • Then, split the sugar canes in half, and top each with two blackberries, two dates and a slice of turkey. Cover with the other half of the cane and tie it with a string or baking twine so that it doesn't move. Place the sugar canes in the oven for about 20 minutes, being careful not to burn the turkey.
  • Meanwhile, chop the shallot and caramelize it in a pan with olive oil. Then add the saffron water, the water from rehydrating the blackberries, and the remaining finely chopped dates.
  • Let it cook for a few minutes and mix it all well until it becomes a smooth sauce.
  • Lastly, chop and sauté a selection of vegetables.