- Kitchen Knife
- Cutting Board
- Grill Pan or Skillet
- Cast Iron Skillet
- Oven Roasting Rack
- Digital Thermometer
- Measuring Cups & Spoons
- Whisk or Fork
- Roasting Pan with Rack
1 12-to 14-pound turkey, rinsed, patted dry
2 tablespoons fennel seeds
2 tablespoons whole coriander seeds
2 teaspoons whole black peppercorns
1 tablespoon coarse kosher salt
3 tablespoons olive oil
3 medium carrots, peeled, cut into 3/4-inch pieces
3 celery stalks, cut into 3/4-inch pieces
3 medium parsnips (11 ounces), peeled, cut into 3/4-inch pieces
1 large onion, coarsely chopped
1 tablespoon chopped fresh thyme
1/2 cup reserved turkey fat (and butter if needed)
2 to 3 cups low-salt chicken broth
1/2 cup all purpose flour
2 teaspoons Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
Coarse kosher salt
Freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About