Pimentón & Fennel Roast Turkey with Onion Gravy

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


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