Pimentón & Fennel Roast Turkey with Onion Gravy

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

Ingredients

  • 4 Tbs. unsalted butter, melted
  • 6 Tbs. unsalted butter, softened
  • 1 12-lb. turkey
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 large onion (about 12 oz.), peeled and thinly sliced
  • 1 Tbs. sweet pimentón (Spanish smoked paprika)
  • + 8 more ingredients
    • 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
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network