​Recipe: Spatchcocked Turkey with Anise and Orange

Michael Graydon + Nikole Herriott/Bon Appetit

Most butchers will remove the backbone for you. Lots of guests? Roast two 12-14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock by watching this video on the Bon Appetit website.

Recipe courtesy of Bon Appetit magazine.


Spatchcocked Turkey with Anise and Orange
Serves: 8-10

Ingredients:
5 teaspoons aniseed
½ cup kosher salt
¼ cup 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 12-14-lb. turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
½ cup olive oil

Preparation:

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 4 tsp. 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 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. 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° F. 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.

spatchcocked-turkey-carved-michael-graydon-nikole-herriott-244.jpg
Michael Graydon + Nikole Herriott/Bon Appetit

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 ½ cup 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.


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