Need a fresh take on a classic for your holiday meal? This whole roasted Turkey Roasted with Lemon, Fennel, Cumin & Coriander from Market Chef Nettie Colón is perfect for your fresh, local Ferndale Market turkey. Seasoned with warm and bright herbs and spices, it is the perfect centerpiece to your farmer’s market Thanksgiving meal.
Ferndale Market’s fresh turkey pre-orders are available now. Did you know our partners at Ferndale Market in Cannon Falls raise a special flock of turkeys just for Thanksgiving? They are never frozen and kept at a “deep-chill” temperature of 32° to maintain freshness. Like all Ferndale turkeys, the birds are free-range, without antibiotics and naturally processed–with no added salt, water or fillers. Order your local Thanksgiving turkey, whole smoked or bone-in breast today.
Father, son team John and Dick Peterson at Ferndale Market in Cannon Falls, MN.
Ferndale Market Turkey Roasted with Lemon, Fennel, Cumin & Coriander
By Nettie Colón
- 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 to taste
Note: You can double the butter, spice and lemon mixture if you want a deeper flavor for the turkey. I usually double the recipe to make sure that I get a good coating of flavor on the turkey.
Step 1 (the day ahead)
In a food processor mix the butter, fennel, cumin, coriander, black pepper, salt, garlic, lemon zest & juice. Use the pulse setting to make sure that all ingredients are combined.
Step 2 (the day ahead)
Use paper towels to pat dry the turkey dry inside and out. Place the turkey on a sheet pan, loosen the skin of the breast and legs and spread about one-third of the butter rub mixture under the skin, one-third on the outside of the skin and the last third inside of the cavity. Once done use plastic film to wrap tightly and refrigerate for 24 hours.
Step 3 (the next day, time to cook the turkey!)
To roast the turkey, position rack in bottom third of oven & preheat to 425 degrees F.
Transfer the rubbed turkey to a roasting rack set inside a roasting pan. Let the turkey come to room temperature for 30 minutes. At this time fill the cavity with the fresh rosemary, sage & thyme, and tie the legs together.
Once the turkey has come to room temperature and the oven is preheated, roast the turkey until the skin starts to turn to a golden yellow or light brown, about 20 to 30 minutes.
Reduce the temperature of the oven to 350 degrees and roast for one more hour.
Toss the potatoes, onions and lemons with the olive oil and season with salt & pepper. After the hour, turn the roasting pan 180 degrees and tent the breast with foil & place the seasoned potatoes, onions & lemons around the turkey. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 45 minutes to 1 1/2 hours more.
Once the turkey is done and the vegetables are cooked, remove the turkey from the oven and carefully tilt the turkey so the juices of the cavity flow into the pan and around the vegetables. Let it rest for 20 minutes before carving. Served the roasted lemon wedges with the vegetables. Roasted lemons are delicious to add more seasoning to the dish without incorporating more salt.
Note: Adjust cooking time if using an electric or gas convection oven. I recommend using regular baking setting in your oven.