Saffron Couscous Turkey Roll

Saffron Couscous Stuffing: In small dry skillet, toast almonds over medium heat, shaking pan occasionally, until golden, about 4 minutes; set aside.

In saucepan, heat olive oil over medium heat; cook garlic, shallot and carrot, stirring occasionally, until softened, about 3 minutes. Stir in coriander, cumin, salt, saffron, pepper and cinnamon; cook, stirring, for 1 minute.

Pour in chicken stock and orange juice; bring to boil. Stir in couscous, currants, parsley and almonds; remove from heat. Cover and let stand for 5 minutes; fluff with fork and let cool. Stir in egg.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2-inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)

Combine oil, honey, thyme, salt and pepper; brush over turkey. Place on rack in roasting pan; pour in 1/2 cup (125 mL) each water and chicken stock.

Roast in 375°F (190°C) oven (or 350°F/180°C convection oven), adding 1/2 cup (125 mL) water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 15 minutes. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.

Meanwhile, skim fat from pan juices. Add wine; boil until almost evaporated. Whisk in flour then remaining stock; bring to boil and cook, stirring, until thickened, about 3 minutes. Strain into gravy boat. Serve with turkey.