Wednesday, December 22, 2010

Fennel and Coriander and Spice = Poultry So Nice!

A friend of mine gave me a recipe for a Fennel Spice Rub for my Thanksgiving turkey. It turned out so great, I have since modified the recipe three or four times and each time it gets better. I've used it for roasted chicken, rotisserie chicken, and roasted turkey and all of them have been delicious.

Fennel Spice Rub:

1 cup fennel seeds
3 TBSP coriander seeds
2 TBSP white peppercorns
3 TBSP sea salt

Place fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Toss seeds continuously so they toast evenly. When light brown and fragrant, place on plate to cool.

Once seeds are completely cool, pour into blender or food processor and add salt. Blend to fine powder. Store in tightly seeled glass jar or freeze.

Now for the yum...


1 whole turkey, thawed
1 large white or yellow onion
4 carrots, sliced thick
4 celery stalks, sliced thick
1/2 quart chicken broth, low sodium
1/4 cup olive oil
1/2 cup Fennel Spice Rub
Fresh Rosemary sprigs
1 lemon, halved


Preheat roaster to 425 F.

Remove necks and giblets from turkey. Wash and dry turkey inside and out. Coat inside and out with olive oil. Season outside of turkey generously with spice rub and press in to adhere. Place 2-4 rosemary sprigs and 2 lemon halves inside the cavity of the turkey.

Arrange carrots and celery and onion in bottom of roaster pan. Position turkey on top of veggies so it does not rest on the bottom of the pan. Pour chicken broth over veggies.

Baste and inject turkey with juices frequently to maintain moisture. Roast until thermometer reads 165 F (insert themometer deep into the thigh, but away from the bone) and juices run clear (about 2-2 1/2 hours for 8-10 lb turkey).

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