Pimentón & Fennel Roast Turkey with Onion Gravy

Ingredients

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

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