Pimentón & Fennel Roast Turkey with Onion Gravy

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


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


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