Turkey with Garlic and Anchovies

The concept comes from Provence, so in my book it has merit.  However, I did pause.  If you are thinking that this sounds like an odd combination, I hear you.  The persuading argument for me in trying the recipe is that anchovy adds umami and turkey desperately needs that.  True enough.  The results were spectacular, I must say and good enough to consider putting another turkey in the freezer to have over spring holidays when turkey can be harder to find in the market.

• 8 garlic cloves
• 8 to 12 anchovy fillets, to taste
• 1 tablespoon fresh rosemary
• 1 tablespoon drained capers
• 1 tablespoon ground black pepper
• Kosher salt, as needed
• 1 (10- to 13-pound) turkey, giblets removed
• 1 small onion, thinly sliced
• 2 shallots, thinly sliced
• ½ small fennel bulb, diced
• ½ lemon, seeded and thinly sliced
• 1 cup dry white wine
• 1 to 2 quarts turkey or chicken stock, as needed
• Extra-virgin olive oil, as needed

Gravy:

• ½ cup dry white wine
• 5 tablespoons unsalted butter, cubed
• 2 tablespoons all-purpose flour (GF works too, just be patient)
• 1 cup turkey or chicken stock, more as needed
• 1 tablespoon tarragon leaves (optional)
• Kosher salt, to taste

1. In a blender, small food processor or large mortar and pestle, combine garlic, anchovies, rosemary, capers and pepper and 1/2 teaspoon salt per pound of turkey (i.e. 5 teaspoons salt for a 10-pound turkey). Process or pound to a paste.
2. Place a wire rack on top of a rimmed baking sheet. Cut tiny slits all over turkey legs. Rub two-thirds of the paste all over the turkey, under its skin and in the cavity, then stuff remaining paste into holes in the legs. Transfer to the rack on the baking sheet and refrigerate uncovered overnight or for up to 3 days.
3. Remove turkey from the refrigerator 1 hour before roasting.
4. Heat oven to 450 degrees. Scatter onion, shallots, fennel and lemon in a roasting pan fitted with a rack. Pour in wine and 1 cup water, then add enough turkey or chicken stock so there is 1/4 inch of liquid in the pan. Place turkey on the roasting rack and brush with oil. Roast for 30 minutes, then cover breast with foil.
5. Reduce oven to 350 degrees and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees, 1 1/2 to 2 hours longer. If the bottom of the pan dries out entirely, add a little more stock to keep it from burning. Remove from oven and let rest 10 minutes on the roasting rack. Transfer to cutting board and rest another 10 to 15 minutes before carving and serving.
6. While the turkey rests, make the gravy: Remove the roasting rack and use a slotted spoon to remove lemon slices, onions, shallots and fennel from the pan. Pour in wine and bring to a simmer over medium heat, scraping up the browned bits on the bottom of the pan. Simmer until liquid is nearly evaporated, then whisk in butter and flour. Let it cook, whisking, until flour mixture turns pale gold, about 3 minutes. Whisk in stock and tarragon, if using. Bring to a simmer and heat until thickened, about 3 to 5 minutes, whisking occasionally. If you want a very smooth gravy you can blend in a blender or pass the mixture through a sieve. Or serve as is. Taste and add salt if necessary.