Roasted Turkey with Thyme, Rosemary, Fennel, and Lemon
Ingredients
1/4 cup fennel seeds
5 quarts water
1 cup kosher salt
3/4 cup sugar
5 rosemary sprigs, divided
3/4 cup thyme sprigs, divided
Finely grated zest of 3 lemons
8 garlic cloves, bruised and peeled
1 1/2 tablespoons whole black peppercorns
One 8- to 11-pound whole turkey
10 tablespoons unsalted butter, divided
1 large onion, coarsely chopped
2 carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
3 cups turkey stock or chicken stock
1/4 cup plain flour
1/4 cup plain flour
Directions
PREP TIME
HRS
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
Make-Ahead:
In small heavy sauté pan, stir fennel seeds over medium heat for about 5 minutes, or until fragrant and toasted.
In large saucepan, bring 1 quart of water to a boil over high heat. Add salt, sugar, 4 rosemary sprigs, 1/2 cup of thyme sprigs, lemon zest, garlic, peppercorns, and two-thirds of toasted fennel seeds and remove from heat.
Pour hot brine into a container large enough to hold turkey and add remaining 4 quarts of cold water to cool brine. Place turkey into brine, making sure it is entirely submerged. Cover container tightly with a lid or plastic wrap and refrigerate for about 12 hours or overnight.
Crush remaining one-third fennel seeds with a mortar and pestle. Alternatively, transfer remaining one-third fennel seeds to a cutting board. Using a rolling pin or bottom of a sauté pan, crush fennel seeds.
In a small sauté pan, stir 5 tablespoons of butter and crushed fennel seeds over medium heat for about 2 minutes, or until butter has melted and mixture is fragrant.
Position oven rack on lowest rung in oven and preheat oven to 350°F.
Remove turkey from brine and discard brine. Pat turkey dry (inside and outside) with a clean towel. Stuff main turkey cavity with half of each onion, carrots, and celery, and tie turkey legs together with butcher’s twine.
Place remaining onion, carrots, and celery over bottom of Curtis Stone Everyday Turkey Roaster. Set roasting pan rack over vegetables in roaster and place turkey on rack. Brush some fennel butter over turkey and sprinkle with salt and pepper.
Cover and roast turkey for 1 hour and 20 minutes. Baste turkey with more fennel butter and continue roasting uncovered for about 1 hour longer, basting occasionally with more fennel butter, or until skin is crisp and brown and a meat thermometer reads 150˚F wheninserted into thickest part of thigh under drumstick and closest to body.
Transfer turkey to a carving board. Let rest at room temperature for 30 minutes before carving.
Set roasting pan on stove over medium-high heat. Add turkey stock, any remaining fennel butter, remaining 1 rosemary sprig, and remaining 1/4 cup thyme sprigs to pan drippings in roasting pan, and bring mixture to a simmer, stirring often to scrape up brown bits. Simmer gently for about 5 minutes to infuse flavors. Strain pan juices througha fine sieve, and discard solids.
In a medium heavy saucepan, melt remaining 5 tablespoons unsalted butter over medium heat. Stir in flour and cook, stirring often, for about 2 minutes, or until well blended and still pale golden. Whisk in pan juices and bring mixture to a simmer over medium-high heat. Simmer for about 5 minutes, or until gravy thickens slightly. Season gravy to taste with salt and pepper.
Carve turkey and serve it with gravy
In large saucepan, bring 1 litre of water to a boil over high heat. Add salt, sugar, 4 rosemary sprigs, 1/2 cup of thyme sprigs, lemon zest, garlic, peppercorns, and two-thirds of toasted fennel seeds and remove from heat.
Pour hot brine into a container large enough to hold turkey and add remaining 4 litres of cold water to cool brine. Place turkey into brine, making sure it is entirely submerged. Cover container tightly with a lid or plastic wrap and refrigerate for about 12 hours or overnight.
Crush remaining one-third fennel seeds with a mortar and pestle. Alternatively, transfer remaining one-third fennel seeds to a cutting board. Using a rolling pin or bottom of a sauté pan, crush fennel seeds.
In a small sauté pan, stir 65g of butter and crushed fennel seeds over medium heat for about 2 minutes, or until butter has melted and mixture is fragrant.
Position oven rack on lowest rung in oven and preheat oven to 175°C.
Remove turkey from brine and discard brine. Pat turkey dry (inside and outside) with a clean towel. Stuff main turkey cavity with half of each onion, carrots, and celery, and tie turkey legs together with butcher’s twine.
Place remaining onion, carrots, and celery over bottom of Curtis Stone Everyday Turkey Roaster. Set roasting pan rack over vegetables in roaster and place turkey on rack. Brush some fennel butter over turkey and sprinkle with salt and pepper.
Cover and roast turkey for 1 hour and 20 minutes. Baste turkey with more fennel butter and continue roasting uncovered for about 1 hour longer, basting occasionally with more fennel butter, or until skin is crispand brown and a meat thermometer reads 65˚C when inserted into thickest part of thigh under drumstick and closest to body.
Transfer turkey to a carving board. Let rest at room temperature for 30 minutes before carving.
Set roasting pan on stove over medium-high heat. Add turkey stock, any remaining fennel butter, remaining 1 rosemary sprig, and remaining 1/4 cup thyme sprigs to pan drippings in roasting pan, and bring mixture to a simmer, stirring often to scrape up brown bits. Simmer gently for about 5 minutes to infuse flavors. Strain pan juices through a fine sieve, and discard solids.
In a medium heavy saucepan, melt remaining 70g unsalted butter over medium heat. Stir in flour and cook, stirring often, for about 2 minutes, or until well blended and still pale golden. Whisk in pan juices and bring mixture to a simmer over medium-high heat. Simmer for about 5 minutes, or until gravy thickens slightly. Season gravy to taste with salt and pepper.
Carve turkey and serve it with gravy
