The peppery-licorice flavor of fennel is perfect for complementing the many rich and savory flavors of the Thanksgiving table.
In this recipe, we combined it with the fresh flavor of coriander, the warmth of mustard seeds and the clean flavor of celery seeds. Together — and married in a quick simmer in hot oil — the blend highlights the flavor of the turkey without masking it.
To save time, the seed mixture can be prepared ahead of time. After the seeds and oil cool, transfer to a glass or small bowl and refrigerate for up to several days. Let warm to room temperature before using.
Also, consider doubling the seed and oil mixture. Use half as directed here for the turkey, then blend the remainder with a bit more olive oil, salt, pepper and some lemon juice for a delicious vinaigrette. Alternatively, blend the seed and oil mixture with softened butter and crushed garlic, then use to make garlic bread.
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FENNEL RUBBED TURKEY AND GRAVY
Start to finish: 2 1/2 to 3 hours
Makes a 12- to 14-pound turkey with gravy
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
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 stovetop 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.
Nutrition information per serving (assumes 20 servings) (values are rounded to the nearest whole number): 350 calories; 150 calories from fat (46 percent of total calories); 17 g fat (5 g saturated; 0 g trans fats); 125 mg cholesterol; 1 g carbohydrate; 43 g protein; 0 g fiber; 270 mg sodium.