Pimentón & Fennel Roast Turkey with Onion Gravy

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


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

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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