Pimentón & Fennel Roast Turkey with Onion Gravy

Pimentón & Fennel Roast Turkey with Onion Gravy
Photo by Scott Phillips


  • 6 Tbs. unsalted butter, softened
  • 4 Tbs. unsalted butter, melted
  • 1 Tbs. fennel seeds, toasted and ground
  • Zest of 1 lemon, removed in long strips with a vegetable peeler
  • 4-½ to 5 cups Turkey Broth, hot
  • 4 large sprigs thyme, plus the stems from the chopped thyme above
  • 1 large onion (about 12 oz.), peeled and thinly sliced
  • + 8 more ingredients
    • ½ tsp. kosher salt
    • 1 12-lb. turkey
    • 6 cloves garlic, peeled
    • 1 recipe Fennel Salt
    • 7 Tbs. all-purpose flour
    • 1 Tbs. chopped fresh thyme leaves (save the stems for the turkey cavity)
    • 1 Tbs. sweet pimentón (Spanish smoked paprika)
    • ¼ tsp. freshly ground black pepper

Put the butter in a small bowl. Add the fennel seeds, paprika, thyme, salt, and pepper, and mix until well blended. Set aside at room temperature (refrigerate if making ahead).

View full recipe at Fine Cooking


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