© Con Poulos
Active Time
1 HR
Total Time
3 HR 15 MIN
Yield
Serves : 12

Porchetta, the fennel-scented, crackly skinned Italian pork roast, is the inspiration for this spiced turkey. Slideshow: More Thanksgiving Turkey Recipes

How to Make It

Step 1    

In a bowl, blend the fennel seeds, garlic, chopped oregano, sage, rosemary, thyme, coarsely ground black pepper, lemon zest and crushed red pepper with 1 stick of the butter.

Step 2    

Put the turkey on a rack set over a flameproof roasting pan. Using your fingertips and starting at the neck end, carefully loosen the skin over the breast. Spread all but 2 tablespoons 
of the spiced butter under the skin in an even layer over the breast. Spread the remaining 
2 tablespoons of spiced butter all over the skin. Refrigerate the turkey uncovered overnight.

Step 3    

Preheat the oven to 425°. Rub the olive oil all over the turkey and season with salt and pepper. Roast for about 1 hour and 45 minutes, until the turkey is golden and an instant-read thermometer inserted in the inner thigh registers 160°.

Step 4    

Transfer the turkey to a cutting board. Carefully tilt the turkey and pour the cavity juices into a medium bowl. Let the turkey rest for 30 minutes.

Step 5    

Meanwhile, pour off all 
but 1/4 cup of fat from the roasting pan. Add the flour and set the roasting pan over low heat. Cook, stirring, until the flour is golden, 1 to 2 minutes. Stir in the broth, turkey cavity juices and oregano sprigs and bring 
to a simmer, scraping up any browned bits. Cook until thickened, 4 to 5 minutes. Whisk in the remaining 3 tablespoons 
of butter and the lemon juice and season with salt and pepper. Strain the gravy into a gravy boat and stir in the parsley.

Step 6    

Carve the turkey and serve with the pan gravy and caramelized lemon halves.

Notes

To caramelize lemon halves, sear them cut side down in a hot cast-iron skillet until browned, about 3 minutes.

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