90 Minute Turkey – Spatchcocking with Anise & Orange

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Turkey 90 Minutes

Video courtesy BON APPETIT

Recipe Rating

  • (1 Rating)

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 Texas Pecan Oil

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.)
  • 2. Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.
  • 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. 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.
  • 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.
  • 5. Meanwhile, heat pecan oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
  • 6. Brush turkey with pecan 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.

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.)
  • 2. Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.
  • 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. 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.
  • 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.
  • 5. Meanwhile, heat pecan oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
  • 6. Brush turkey with pecan 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.

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

No comments yet.

Leave a Reply

Be Social

About Chef

Texas Pecan Ranch