Roasted Turkey Rubbed With Coriander Black Pepper And Fennel Recipes

Steps:

• Place turkey, breast-side up, on a work surface. Pull a leg away from body; slice through skin between breast and drumstick. Turn turkey on its side. Bend leg back till thighbone pops out of socket. Cut through joints and skin to detach leg completely. Repeat on other side. With turkey still on its side, pull a wing away from body. Cut through joints; remove wing. Repeat on other side. Lift turkey and, with kitchen shears, cut downward through rib cage and then shoulder joints to separate breast from back. Cut back in half crosswise (so it will fit in pot). You can ask your butcher to do this -- just make sure you still get all bones and wings.
• Make turkey stock: Place turkey back, neck, and wings in a stockpot; add 12 cups water. Bring to a boil. Reduce to a simmer and cook 3 hours. Strain. (You should have 6 to 7 cups stock.)
• Meanwhile, toast fennel and coriander seeds and peppercorns in a dry skillet over medium-high heat, swirling pan occasionally, until fragrant, about 3 minutes. Remove from heat; let cool completely. Set aside 2 tablespoons of toasted spices; grind remainder in a spice grinder. Add 5 teaspoons salt and thyme; stir to combine. Rub mixture all over turkey breast and legs (both skin side and meat side). Refrigerate, uncovered, at least 8 hours and up to 1 day.
• Remove turkey from refrigerator; let stand at room temperature 1 hour, 30 minutes. During last 30 minutes, preheat oven to 450 degrees. Pat turkey dry. Spread butter over breast. Arrange onion and fennel slices in the center of a large roasting pan (to create a rack for turkey breast). Scatter garlic around onion. Place turkey breast on vegetable rack. Roast 20 minutes.
• Meanwhile, heat a large, heavy skillet (preferably cast iron) over medium-high. Swirl in oil. Add turkey legs, skin-sides down, and cook until golden brown, 4 to 5 minutes. Flip skin-sides up; add thyme sprigs and wine. Bring to a boil; cook 1 minute. Add 3 1/2 cups stock and reserved toasted spices; bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Remove roasting pan from oven. Reduce oven temperature to 400 degrees. Add legs to pan, skin-sides up, along with liquid from skillet; meat sides should be partially submerged but skin should sit above liquid. Return to oven and roast, basting turkey with pan juices every 20 minutes, until a thermometer inserted in thickest part of breast (nearest but not touching bone) reads 155 degrees, about 1 hour, 10 minutes.
• Transfer turkey to a cutting board (tent with foil to keep warm, if desired). Remove and discard onion; reserve garlic. Strain cooking liquid into a medium saucepan; let stand 15 minutes. Skim and discard fat. Transfer 1/2 cup liquid to a small bowl; whisk in flour, then whisk mixture back into saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Carve turkey; serve, with gravy and roasted garlic, garnished with pomegranates, kumquats, oranges, and gooseberries.

Steps:

• Preheat the oven to 425 degrees F.
• Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
• Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
• Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
• Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
• While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
• Carve turkey as desired and serve with gravy.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Steps:

• For the turkey: Pat the turkey dry and let it stand at room temperature at least 1 hour and up to 2.
• Preheat the oven to 350 degrees F.
• Grate the zest from the lemons and orange, then cut the citrus fruit in half and reserve. Chop enough fennel fronds to measure 1 tablespoon. Put the butter in a bowl and add the citrus zest, chopped fennel fronds, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and mix to combine thoroughly.
• Slide your hands between the breast and skin of the turkey to carefully loosen the skin. Use your fingers to loosen the skin over the drumsticks and thighs as well. Rub all but about 1 or 2 tablespoons of the butter mixture all over the turkey under the skin. Rub the remaining butter mixture over the surface of the turkey. Season the turkey all over with salt and pepper.
• Squeeze the juice from 1 of the reserved orange halves and 2 of the lemon halves into the bottom of a large roasting pan and then insert all of the citrus halves (including the juiced ones), the fennel quarters and half of the thyme into the cavity of the turkey. Tie the turkey legs together with twine. Add the stock and remaining thyme to the bottom of the pan with the citrus juices. Position a roasting rack in the roasting pan and put the turkey on the rack.
• Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, 2 1/2 to 3 hours. (If the turkey and wing tips are browning too quickly, lightly cover with foil and remove in the final 30 minutes of cooking.) Let the turkey rest for 30 minutes before carving.
• Using a ladle, carefully remove the pan juices from the bottom of the pan and pour into a fat-separating liquid measuring cup for the gravy. Allow to sit for 5 minutes so the fat rises to the top.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the thyme and shallots and cook until softened, about 3 minutes. Gradually add the flour and cook, whisking, until golden and nutty smelling, about 3 minutes. Add the Marsala wine and continue to whisk. Slowly pour in the stock and separated pan juices while mixing, making sure to incorporate the flour mixture as you go. Increase the heat to medium high and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the sugar if needed to balance any bitterness from the citrus. Season with salt and pepper. Keep warm until ready to eat, then strain into a gravy boat.
• Carve the turkey and place on a large serving platter. Garnish with fennel fronds. Serve with hot gravy.