For the stuffing, heat the oil and butter and fry the onions until soft. Add the lemon and saffron with the water. Transfer to a bowl, mix in the remaining ingredients and allow to cool completely. Push the stuffing into the cavity of the turkey. Shape any leftover stuffing into balls and keep aside.
Combine 125g of the butter with the garlic, pistachios, cumin and pepper. Loosen the skin on the turkey breast and the neck cavity and carefully push the nuttty butter under the skin. Secure the skin with toothpicks if necessary.
Combine the remaining butter with the cinnamon. Season and smear all over the turkey.
Place turkey in a roasting pan with the stock. Cover with foil and roast in a preheated oven at 60 degrees C for 25 minutes per 500g. Remove the foil, place the stuffing balls around the turkey and roast for a further 30 minutes until the turkey is golden brown and the stuffing is cooked. Rest for 15 minutes before carving.
Extracted from Sunday Times Food Weekly Cookbook, by Hilary Biller.