Spatchcocked Turkey with Anise and Orange

Name: Spatchcocked Turkey with Anise and Orange
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: American
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 whole 12-14-pound turkey (neck, giblets, and backbone removed and reserved); 2 medium medium onions, quartered; 4 large large carrots, peeled, halved; 4 stalks celery stalks; 3 heads heads garlic, halved; ½ cup olive oil

A flavorful holiday turkey that's spatchcocked for even cooking, seasoned with aromatic aniseed, orange zest, fresh herbs, and finished with an infused olive oil. The spatchcock technique helps the turkey cook faster while staying juicy with perfectly crispy skin.

8 servings

8 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

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 whole 12-14-pound turkey (neck, giblets, and backbone removed and reserved)
•2 medium medium onions, quartered
•4 large large carrots, peeled, halved
•4 stalks celery stalks
•3 heads heads garlic, halved
•½ cup olive oil

Cooking Instructions

1.
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.)
5 min
2.
Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor.
5 min
3.
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. 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.
360 min
4.
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.
30 min
5.
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
5 min
6.
Brush turkey with oil, add 1/2 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.
90 min
7.
Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
30 min

Spatchcocked Turkey with Anise and Orange

8 servings

8 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

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 whole 12-14-pound turkey (neck, giblets, and backbone removed and reserved)

•2 medium medium onions, quartered

•4 large large carrots, peeled, halved

•4 stalks celery stalks

•3 heads heads garlic, halved

•½ cup olive oil

Cooking Instructions

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.)

5 min

Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor.

5 min

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. 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.

360 min

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.

30 min

Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.

5 min

Brush turkey with oil, add 1/2 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.

90 min

Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.

30 min