Spatchcock Turkey With Anise and Orange
Ingredients
The brine
-
5
tsp
aniseed
-
½
cup
Diamond Crystal kosher salt
-
¼
cup
dark brown sugar
-
¼
cup
finely grated orange zest
-
1
Tbsp
coarsely chopped fresh rosemary
-
1
Tbsp
fresh thyme leaves
-
2
tsp
freshly ground black pepper
-
4
wide strips
orange zest
The turkey and vegetables
-
1
12–14 lb.
turkey
-
2
medium
onions
-
4
large
carrots
-
4
stalks
celery
-
3
heads
garlic
-
½
cup
olive oil
Instructions
- Toast the aniseed in a skillet until fragrant, then grind it.
- Pulse the salt, orange zest, brown sugar, rosemary, thyme, pepper, and aniseed in a food processor until finely chopped.
- Prepare the turkey by scoring the breastbone and flattening it, then apply the salt mixture and chill for at least 6 hours.
- Preheat the oven and arrange the vegetables in a roasting pan, then place the turkey on top.
- Heat the olive oil with orange zest and aniseed, then brush it over the turkey.
- Roast the turkey, basting every 20 minutes, until the internal temperature reaches 165°F, then let it rest before carving.
Nutrition Facts (estimated)
Servings
8–10
Calories
466
Total fat
23g
Total carbohydrates
7.4g
Total protein
75g
Sodium
5500mg
Cholesterol
246mg
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