Spatchcocked Turkey with Anise and Orange

Ingredients for Spatchcocked Turkey with Anise and Orange

• 5 teaspoons aniseed

• 80g kosher salt

• 60ml 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

How to make Spatchcocked Turkey with Anise and Orange

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.