Pimentón & Fennel Roast Turkey with Onion Gravy

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


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

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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