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TURKEY AND GRAVY, FENNEL RUBBED

Source of Recipe

Internet


Recipe Introduction

2 1/2 to 3 hours. Makes a 12- to 14-pound turkey with gravy.

List of Ingredients

4 large yellow onions, quartered
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1/2 teaspoon celery seeds
Salt and ground black pepper
1/4 cup vegetable or canola oil
12- to 14-pound turkey
1/4 cup white wine
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour





Recipe


Heat the oven to 350 F. Fit a roasting pan with a rack. Scatter the onion pieces under the rack.

Using a spice grinder or a mortar and pestle, grind the fennel, coriander, mustard and celery seeds. Stir in 2 teaspoons of salt and 1 teaspoon of black pepper.

In a small skillet over medium-high, heat the oil. Add the ground seed mixture and cook for 1 minute, then set aside for 5 minutes to cool.

Rub the oil and seed mixture all over the turkey, being sure to rub it under as well as over the skin and in the cavity. Set the turkey on the rack in the prepared roasting pan. Roast for 2 to 2 1/2 hours, or until the breast reaches 160 F and the thickest part of the thigh reaches 170 F. If the turkey begins to darken too much, cover it with foil.

Transfer the turkey to a serving platter, wrap with a layer of foil, then a couple layers of kitchen towels to keep warm. Remove the rack from the roasting pan.

Place the roasting pan on the stove top over medium heat. Bring the juices to a simmer. Add the wine and scrape up any browned bits in the pan.

In a small bowl, whisk together the chicken broth and flour. Pour the mixture into the pan, whisking continuously. Simmer for 5 minutes, while continuing to stir. Strain the gravy, then season with salt and pepper.