Pimentón & Fennel Roast Turkey with Onion Gravy

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


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