Pimentón & Fennel Roast Turkey with Onion Gravy

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


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

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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