Roasted Turkey with Smoked Paprika and Fennel Seed Butter
This compound butter flavors your turkey with a hint of smoke, herbs and a dash of heat. For an even more moist turkey, try brining the bird or rotating it during cooking.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Rolling pin
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Baster
- Butcher's twine
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Parchment paper
- Paper towel
- Aluminum foil
- Oven
- Stove
- Refrigerator
- Cooler
- Brining bag
- Kitchen towel
Ingredients
- 1 fresh turkey
- about 14 pounds (or thawed “natural” or “no additives” frozen turkey)
- 5 or 6 large sprigs of thyme
- 1 Tablespoon fennel seeds
- 1 cup Challenge Unsalted Butter, softened
- ½ teaspoon salt (optional)
- 2 teaspoons smoked paprika
- 2 teaspoons crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh minced garlic (1 large clove)
- 2 Tablespoons fresh thyme leaves (save stems to add to turkey cavity)
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