Ingredients

For the rub:

• 4 1/2 teaspoons whole fennel seeds
• 2 teaspoons whole black peppercorns
• 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt
• 4 1/2 teaspoons minced fresh rosemary leaves
• 2 teaspoons minced fresh garlic (about 2 to 3 medium cloves)
• 2 teaspoons red pepper flakes
• 1/3 cup extra-virgin olive oil

For the turkey:

• 1 (15- to 18-pound) turkey, thawed if frozen
• Kosher salt
• Freshly ground black pepper
• 5 cups (about half of 1 recipe) Sausage Stuffing
• Extra-virgin olive oil
• 3 large celery stalks, coarsely chopped
• 2 medium yellow onions, coarsely chopped
• 1 cup dry white wine
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 bay leaf
• 10 whole black peppercorns

For the gravy:

• 3 tablespoons dry vermouth
• About 1 1/2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Kosher salt
• Freshly ground black pepper

Description

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