Servings: 10-12, or 6-8 with leftovers.
Be sure to use a flameproof roasting pan so it can go directly over the burner when it’s time to make the gravy. You can find pimentón, Spanish smoked paprika, in specialty stores or online at McCormick.com or iGourmet.com.
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A rich, fruity Australian Grenache blend would complement the herbal notes in this recipe. Try the Oxford Landing Grenache Shiraz Mourvèdre or the Penfolds Bin 138 Old Vines Grenache Shiraz Mourvèdre, Barossa Valley.
I purchased a fresh bird for this and the seasonings used for this delicious bird became a part of the equally delicious gravy. I will repeat this dish again and again. BTW: our 14 lb bird was ready in 2 hours (stuffing baked separately), served 10 adults with leftovers for 4. Yum!
My family loved this recipe. It was simple to follow, and the turkey had a superb flavor. I plan on making this again this year.
Absolutely fantastic. I was afraid the fennel seeds might be a bit strong but they blended extremely well creating a full flavor that complemented the turkey. The only change the next time will be more paprika and more fennel butter.
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