Pimentón & Fennel Roast Turkey with Onion Gravy

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


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

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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