Ingredients

Turkeys:

2 (8 to 10 pound) whole turkeys

2 small whole onions, peeled

2 carrots, halved

2 celery stalks, halved

1 quart chicken stock

1/2 cup extra-virgin olive oil, divided

1/2 cup Fennel Spice Rub, recipe follows

8 sprigs fresh rosemary

2 lemons, halved

4 large carrots, halved lengthwise

8 celery stalks

3/4 cup all-purpose flour

3/4 cup butter

Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

Preparation

  1. Preheat the oven to 425 degrees F.
  2. Remove necks, giblets & put into saucepan. Add onions, 2 carrots, 2 celery stalks, chicken stock.
  3. Bring to a boil over high heat, then reduce the heat & simmer until reduced to about 2 cups.
  4. Strain & reserve; this is the turkey stock that you will use for the gravy.
  5. Wash the turkeys, inside & out. Dry well. Coat inside & out with half of the olive oil.
  6. Season each turkey on the outside generously with spice rub, pressing it in to adhere.
  7. Place 4 rosemary sprigs, 2 lemon halves inside the cavity of each turkey.
  8. Arrange 4 of the halved carrots, 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position turkey on top of the carrots and celery so turkey does not rest directly on the bottom of the pan.
  9. Drizzle turkeys with remaining olive oil.
  10. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F & juices in thigh run clear when pierced with a fork, about 2 to 2 1/2 hrs; begin checking at 2 hrs.
  11. Remove from pans. Rest for 15 minutes before carving. Reserve pan juices for gravy.

Gravy:

  1. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed.
  2. Add pan juices, then reserved turkey stock & bring to a boil over high heat. Reduce the heat and let simmer until thickened & ready to serve.

Fennel Rub:

  1. Put fennel seeds, coriander seeds, & peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown & fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  2. Pour seeds into a blender & add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
  3. Store in a tightly sealed glass jar in a cool, dry place, or freeze.