Pimentón & Fennel Roast Turkey with Onion Gravy

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


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