This turkey recipe addresses the classic dilemma of achieving a perfectly cooked, juicy breast and fully cooked dark meat at the same time. We start by seasoning the bird with salt and ground fennel. Then we braise the legs in a broth flavored with citrus. Once the legs are tender, the braising liquid is reduced and thickened to make the gravy. Roast the breast separately, slice, and serve with meltingly tender braised legs, sliced citrus and the gravy.
| Level: | Easy |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 12- to 14-pound turkey, thawed if frozen, leg quarters removed
- Kosher salt and freshly ground pepper
- 3 tablespoons fennel seeds, coarsely ground in a spice grinder
- 6 tablespoons extra-virgin olive oil
- 1 onion, roughly chopped
- 1 fennel bulb, roughly chopped, fronds reserved
- 1 large carrot, roughly chopped
- 2 heads garlic, halved
- 1 lemon, quartered
- 1 small orange or blood orange, quartered
- 1 cup dry white wine
- 8 bay leaves, preferably fresh
- 4 sprigs fresh rosemary
- 6 cups low-sodium chicken broth
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- Plan on at least 1 to 1 1/2 pounds of turkey per person (you’ll still have leftovers!).
Instructions
- Blot the turkey skin dry with paper towels. Combine 3 tablespoons salt, 2 teaspoons pepper and the ground fennel in a small bowl. Season the turkey breast and legs all over with the salt mixture.
- Remove the top and middle racks of the oven and preheat to 375 degrees F. Heat the olive oil in a large Dutch oven (wide enough to fit the turkey legs in one layer) over medium-high heat until shimmering. Add the turkey legs, skin-side down. Cook until well browned and crisp, 4 to 5 minutes. Flip and cook until browned on the other side, about 4 minutes. Remove the turkey legs to a plate.
- Add the onion, chopped fennel, carrot, 1 garlic head and 2 each of the lemon and orange wedges to the pot. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add the wine, bay leaves and rosemary; bring to a boil. Cook, stirring and scraping up any browned bits from the bottom of the pot, until reduced by two-thirds, about 3 minutes. Add the chicken broth and bring to a boil.
- Return the turkey legs to the pot, skin-side up; pour in any juices from the plate. Return to a boil, then transfer the pot to the oven. Cook, uncovered, until well browned, very tender and the liquid is reduced by one-third, about 2 hours. Return the pot to the stovetop.
- After the turkey legs have been in the oven for about 30 minutes, put the turkey breast in a 9-by-13-inch baking dish. Stuff the cavity with the fennel fronds and remaining garlic head and lemon and orange quarters. Transfer to the oven next to the pot. Cook, rotating the baking dish once, until the turkey skin is deeply browned and crisp and a thermometer inserted into the thickest part registers 155 degrees F, 1 hour 15 minutes to 1 hour 45 minutes. Remove from the oven and let rest 20 to 30 minutes.
- While the turkey breast rests, make the gravy: Remove the braised legs to a large plate. Strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract the juices. Mash together the butter and flour in a small bowl to make a paste. Bring the braising liquid to a simmer over medium-high heat, add the butter paste and cook, whisking until there are no lumps. Continue cooking, whisking occasionally, until slightly thickened, 3 to 5 minutes.
- To serve, arrange the braised legs on a platter. Carve the breasts and add to the platter. Serve with the gravy.