Main Dishesbonappetit4.0
Spatchcock Turkey With Anise and Orange
This spatchcock turkey recipe delivers juicy turkey meat and plenty of crispy skin for everyone at your Thanksgiving dinner.
👥 8 Servings🔥 Cook: 25 min👤 Dawn Perry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●knife
- ●food processor
- ●baking sheet
- ●cutting board
- ●pan
- ●oven
- ●saucepan
📝 Preparation Steps
1
Toast 5 tsp. 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.)
. aniseed5 tsp
2
Pulse ½ cup (72 g) Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt, ¼ cup finely grated orange zest, 2 Tbsp. dark brown sugar, 1 Tbsp. coarsely chopped fresh rosemary, 1 Tbsp. fresh thyme leaves, 2 tsp. freshly ground black pepper, and 4 tsp. toasted aniseed in a food processor until finely chopped.
. dark brown sugar2 Tbsp. coarsely chopped fresh rosemary, sprig reserved1 Tbsp. fresh thyme leaves, sprigs reserved1 Tbsp. freshly ground black pepper2 tsp
3
Place 1 12–14-lb. turkey (neck, giblets, and backbone removed and reserved), skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. You should hear a crack and feel the bones give way. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Place turkey, breast side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least ⏱️ 6 hours and up to 2 days.
12–14-lb. turkey (neck, giblets, and backbone removed and reserved)1
4
Preheat oven to 450°. Arrange 2 medium onions, quartered, 4 large carrots, peeled, halved, 4 celery stalks, 3 heads garlic, halved, and reserved rosemary and thyme sprigs in a roasting pan. Brush excess salt mixture off turkey and pat dry any damp parts with paper towels. Place, skin side up, on top of vegetables; let sit at room temperature ⏱️ 30 minutes.
medium onions, quartered2large carrots, peeled, halved4celery stalks4heads garlic, halved3
5
Meanwhile, heat ½ cup olive oil, 4 wide strips orange zest, and remaining toasted aniseed in a small saucepan until oil is sizzling, about ⏱️ 2 minutes; let cool slightly.
6
Brush turkey with flavored oil, add ½ cup water to pan, and roast turkey ⏱️ 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with more 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 cooked turkey rest at least ⏱️ 30 minutes before carving. Editor’s note: This spatchcock turkey recipe was first printed in our November 2014 issue. Head this way for more of our best Thanksgiving dinner recipes →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...