Photo: Claudio Schwarz
Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy
18 ingredients
Makes 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1036
Calories
49g
Protein
31g
Fat
135g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes