Turkey Roasted with Lemon, Fennel, Cumin & Coriander
Need a fresh take on a classic for your holiday meal? This whole roasted Turkey Roasted with Lemon, Fennel, Cumin…
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Cooking tools:
- Food processor
- Spice grinder
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Baking sheet
- Plastic wrap
- Roasting rack
- Roasting pan
- Oven
- Stove
- Instant-read thermometer
- Aluminum foil
- Tongs
- Butcher's twine
- Cutting board
- Chef's knife
- Microplane
- Citrus press
- Refrigerator
- Skillet
- Serving platter
- Serving bowl
- Kitchen scale
- Spoon
- Grater
- Colander
Ingredients
- 12 Tablespoons (1 ½ sticks) salted butter, at room temperature
- 2 Tablespoons fennel seeds, toasted & lightly ground (or 3 teaspoons ground)
- 1 Tablespoon cumin seeds, lightly toasted & ground (or 2 teaspoons ground)
- 1 Tablespoon coriander seeds, lightly toasted & ground (or 2 teaspoons ground)
- 1 Tablespoon black peppercorns, lightly toasted & ground (or 2 teaspoons ground
- 2 Tablespoons sea salt or kosher salt
- 3 Tablespoons minced garlic
- 2 medium lemons, zested and juiced
- 12-to-14 pound whole fresh turkey
- Fresh rosemary, sage and thyme
- 3 pounds baby potatoes, washed
- 3 medium size onions cut into quarters
- 3 medium lemons cut into thick slices
- 3 Tablespoons olive oil
- Salt
- pepper
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