Pimentón & Fennel Roast Turkey with Onion Gravy

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

Ingredients

  • Zest of 1 lemon, removed in long strips with a vegetable peeler
  • 1 recipe Fennel Salt
  • 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)
  • + 8 more ingredients
    • 1 Tbs. sweet pimentón (Spanish smoked paprika)
    • 4 large sprigs thyme, plus the stems from the chopped thyme above
    • ¼ tsp. freshly ground black pepper
    • ½ tsp. kosher salt
    • 1 12-lb. turkey
    • 6 Tbs. unsalted butter, softened
    • 7 Tbs. all-purpose flour
    • 6 cloves garlic, peeled

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

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $21.79
    16% off
    Buena Vista Chardonnay Carneros
    Buena Vista Chardonnay Carneros 2009
See More Deals





Snooth Media Network