Whole Roasted Turkey With Fennel Spice Rub Recipes

ASIAN FIVE-SPICE ROAST TURKEY

Steps:

• Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
• In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
• Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier.
• Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body.
• Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.
• Store the remaining marinade in the refrigerator until the turkey is ready.
• Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
• Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to completely remove the second rack out of the oven to make room for the turkey, depending on how large your turkey is.
• Generously brush the entire turkey with the remaining half of the marinade. Add 1/2 cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
• Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours. Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
• Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
• Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
• Carve the turkey with a sharp knife or electric carving knife and serve.

ROASTED TURKEY RUBBED WITH CORIANDER, BLACK PEPPER, AND FENNEL

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.

ROAST TURKEY WITH GARLIC, SAGE AND FENNEL

Steps:

• Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.
• Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine.
• Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.
• While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.
• Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.
• Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy.

WHOLE ROASTED TURKEY WITH FENNEL SPICE RUB

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 (recipe is below), 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.
• Fennel Spice Rub:.
• 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.

FENNEL SPICE RUB

Steps:

• 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.

WHOLE ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
• Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
• Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
• Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
• Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
• Remove and let rest in warm place before serving.
• Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
• Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
• Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
• Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
• Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
• Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

SPICE RUB ROASTED THANKSGIVING TURKEY

Steps:

• Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
• Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
• Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)

Steps:

• 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.
• Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
• n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.