Cook trimmed and washed whole turkey in a pot of boiling water until half-done, remove from the broth, season with salt, set it on a spit, and cook over glowing coals constantly turning, and basting with walnut oil from time to time.
Thoroughly crush shelled walnuts with garlic, salt, and chili pepper and squeeze walnut oil (which is used to baste the bird) from this mixture.
Add finely chopped cilantro, crushed coriander seeds, crumbled saffron, ground cinnamon and cloves, ground black pepper, onions passed through a meat grinder, and wine vinegar to the walnut mixture. Put everything into a clean pot together with turkey broth and simmer 10-15 minutes.
Bean egg yolks with a small quantity of the sauce, then gradually pour it into the pot with the sauce stirring all the time. Remove from heat.
Cut roasted turkey into serving pieces, put into a serving bowl, top with hot satsivi, and drizzle with remaining walnut oil. Let the dish cool before serving.