Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy Recipe

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Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy
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Ingredients:

Directions:

  1. For turkey: Let turkey stand at room temperature 30 minutes.
  2. Prepare barbecue (medium heat) for indirect grilling. If using charcoal grill, light briquettes in chimney. Remove top grill rack. Place briquettes at left and right sides of bottom rack, leaving center empty (you may need to light additional briquettes in chimney to replenish during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on just 1 side.
  3. Toast fennel seeds, coriander seeds, and peppercorns in medium skillet over medium heat until fragrant and fennel seeds begin to darken, 2 to 3 minutes. Pour spices into spice grinder or small coffee mill; cool. Grind spices finely. Transfer to small bowl; mix in coarse salt.
  4. Brush turkey all over with oil. Sprinkle inside and out with spice mixture. Spread carrots, celery, parsnips, onion, and thyme in 13x9x2-inch metal roasting pan. Place turkey, breast side down, on vegetables.
  5. Place pan with turkey on rack over unlit portion of grill. Cover grill. Insert stem of instant-read thermometer into hole in hood and maintain temperature as close as possible to 350°F by opening vents to increase temperature and closing vents to reduce temperature. Cook turkey 1 hour. Rotate pan. Using oven mitts, turn turkey, breast side up. Cover grill and continue cooking turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, covering any parts of turkey that are browning too quickly with foil, about 1 1/2 hours longer.
  6. Transfer turkey to platter. Tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  7. For gravy: Strain pan juices into large measuring cup, pressing to extract as much liquid as possible. Spoon off fat that rises to surface into 1-cup measuring cup and, if necessary, add enough butter to fat to measure 1/2 cup. Add enough chicken broth to degreased juices to measure 4 cups.
  8. Heat turkey fat in large saucepan over medium-low heat. Whisk in flour. Cook roux until deep golden brown (like dark peanut butter), whisking often, about 20 minutes. Gradually whisk in broth mixture. Boil until gravy thickens enough to coat spoon, whisking often, about 5 minutes. Whisk in vinegar and thyme. Season gravy to taste with coarse salt and pepper.
  9. Serve turkey with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2052.72 Kcal (8594 kJ)
Calories from fat 380.3 Kcal
% Daily Value*
Total Fat 42.26g 65%
Cholesterol 78.7mg 26%
Sodium 23810.71mg 992%
Potassium 2506.39mg 53%
Total Carbs 356.97g 119%
Sugars 3.07g 12%
Dietary Fiber 3.27g 13%
Protein 56.84g 114%
Vitamin C 7.6mg 13%
Vitamin A 0.2mg 5%
Iron 16.7mg 93%
Calcium 815.9mg 82%
Amount Per 100 g
Calories 300.87 Kcal (1260 kJ)
Calories from fat 55.74 Kcal
% Daily Value*
Total Fat 6.19g 65%
Cholesterol 11.53mg 26%
Sodium 3489.93mg 992%
Potassium 367.36mg 53%
Total Carbs 52.32g 119%
Sugars 0.45g 12%
Dietary Fiber 0.48g 13%
Protein 8.33g 114%
Vitamin C 1.1mg 13%
Iron 2.5mg 93%
Calcium 119.6mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.9
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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