Spatchcocked Turkey with Anise and Orange

Ingredients for Spatchcocked Turkey with Anise and Orange

• 5 teaspoons aniseed

• 80g kosher salt

• 40g finely grated orange zest, plus 4 wide strips orange zest

• 2 tablespoons dark brown sugar

• 1 tablespoon coarsely chopped fresh rosemary, sprig reserved

• 1 tablespoon fresh thyme leaves, sprigs reserved

• 2 teaspoons freshly ground black pepper

• 1 12–6.4kg turkey (neck, giblets, and backbone removed and reserved)

• 2 medium onions, quartered

• 4 large carrots, peeled, halved

• 4 celery stalks

• 3 heads garlic, halved

• 120ml olive oil

Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)

Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 20ml aniseed in a food processor.

Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the centre of breast. Turn skin side up and press down on breastbone to flatten. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.

Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.

Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.

Brush turkey with oil, add 120ml water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer.

Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.

Avvertenza

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