Spatchcocked Turkey With Anise And Orange
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
62
Spice
44
Sweetness
55
Sourness
36
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
5 tsps
Aniseed1 cup
Kosher Salt2 tbsps
Dark Brown Sugar2 medium
Onion (quartered)4 large
Carrot (peeled, halved)1 cup
Olive OilDirections:
1
Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes
2
Let cool; finely grind in a spice mill or a mortar and pestle
3
(Alternatively, chop with a knife
4
) Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor
5
Place turkey, skin side down, on a cutting board
6
Use a knife to score down long oblong bone in the center of breast
7
Turn skin side up and press down on breastbone to flatten
8
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
9
Preheat oven to 450°
10
Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan
11
Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes
12
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly
13
Brush turkey with oil, add 1/2 cup water to pan, and roast turkey 30 minutes
14
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
15
Transfer to a platter; tent with foil and let rest at least 30 minutes before carving
16
Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes
17
Let cool; finely grind in a spice mill or a mortar and pestle
18
(Alternatively, chop with a knife
19
) Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor
20
Place turkey, skin side down, on a cutting board
21
Use a knife to score down long oblong bone in the center of breast
22
Turn skin side up and press down on breastbone to flatten
23
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
24
Preheat oven to 450°
25
Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan
26
Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes
27
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly
28
Brush turkey with oil, add 1/2 cup water to pan, and roast turkey 30 minutes
29
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
30
Transfer to a platter; tent with foil and let rest at least 30 minutes before carving