Heat the oil in a large non-stick frying pan over a medium heat. Add the turkey joint and brown it for 3-4 minutes each side. Remove from the pan and set to one side.
Add the onion to the pan. Cook, stirring occasionally, for 3-4 minutes until a little golden.Meanwhile, put the saffron into the hot stock and mix well so that it starts to bleed.
Add the garlic and allspice to the onion and pour over the stock. Mix everything together. Return the turkey to the pan, skin side down. Cover with a lid, reduce the heat to low and cook for an hour or until it is cooked through.
Take the turkey out of the stock and set it aside, then tip the rice into the pan. Stir well. Turn the heat up to medium and bring to the boil. Return the turkey to the pan.
Cover with the lid again, reduce the heat to low and cook for 20-25 minutes or until the rice has absorbed all the liquid. Turn off the heat and leave the dish for 10 minutes so that the rice goes fluffy.
Remove the turkey from the pan and remove the meat from the bone. Season the rice with salt. Add most of the cranberries, pistachios and parsley and mix well.
Transfer to a serving dish and top with the turkey. Shower the remaining cranberries, pistachios and parsley over the top (along with a dollop of yogurt sprinkled with allspice if you like) and serve immediately.