Pimentón & Fennel Roast Turkey with Onion Gravy

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


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

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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