Spatchcocked turkey with anise and herbs

Spatchcocked turkey with anise and herbs

Based on 8 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This is the by far the most easy and fast way to cook your turkey, delivering a stunningly crisp skin and perfectly cooked and juicy meat."

Difficulty

Medium 👍

Preparation

30 min

Baking

90 min

Resting

750 min

Ingredients

2Servings
kg
whole turkey
½ tbsp
anise seeds
¼
star anise
½
oranges
½
cloves
g
raw sugar
25 g
salt
g
rosemary
g
thyme
¾
celery
¼
lemon
carrots
celery root
½
onions
¾ bulbs
garlic
25 ml
water
olive oil (for frying)
MetricImperial

Utensils

frying pan, 2 fine graters, food processor, cutting board, knife, baking sheet, oven, frying pan (small), paper towels, pastry brush, aluminum foil

How-To Videos

how-to-spatchcock-a-chicken-en

How to spatchcock a chicken

how-to-prepare-celery-root

How to prepare celery root

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1248
Fat57 g
Protein174 g
Carb8 g
  • Step 1/7

    Add anise seeds to a frying pan, along with star anise and cloves. Toast until fragrant and allow to cool. Zest orange. Add raw sugar, salt, some rosemary and thyme, orange zest, toasted anise seeds, star anise, and clove to a food processor and blend well.
    • ½ tbsp anise seeds
    • ¼ star anise
    • ½ cloves
    • g raw sugar
    • 25 g salt
    • g rosemary
    • g thyme
    • ¼ orange
    • frying pan
    • fine grater
    • food processor

    Add anise seeds to a frying pan, along with star anise and cloves. Toast until fragrant and allow to cool. Zest orange. Add raw sugar, salt, some rosemary and thyme, orange zest, toasted anise seeds, star anise, and clove to a food processor and blend well.

  • Step 2/7

    Clean and spatchcock turkey. Rub spatchcocked turkey with the anise-herb mixture and rest in the fridge for approx. 12 hrs., or overnight.
    • kg whole turkey
    • cutting board
    • knife

    Clean and spatchcock turkey. Rub spatchcocked turkey with the anise-herb mixture and rest in the fridge for approx. 12 hrs., or overnight.

  • Step 3/7

    Remove greens from celery and roughly chop. Cut lemon into wedges. Peel and roughly dice carrots, celery root, and onions. Halve garlic. Distribute vegetables on a rimmed baking sheet and add remaining rosemary, thyme, and water.
    • ¾ celery
    • ¼ lemon
    • carrots
    • celery root
    • ½ onions
    • ¾ bulbs garlic
    • g rosemary
    • g thyme
    • 25 ml water
    • baking sheet

    Remove greens from celery and roughly chop. Cut lemon into wedges. Peel and roughly dice carrots, celery root, and onions. Halve garlic. Distribute vegetables on a rimmed baking sheet and add remaining rosemary, thyme, and water.

  • Step 4/7

    Preheat the oven to 230°C/450°F. Heat olive oil in a small frying pan. Zest another orange into the frying pan and let simmer to infuse its flavor.
    • ¼ orange
    • olive oil (for frying)
    • oven
    • frying pan (small)
    • fine grater

    Preheat the oven to 230°C/450°F. Heat olive oil in a small frying pan. Zest another orange into the frying pan and let simmer to infuse its flavor.

  • Step 5/7

    Rinse anise-herb mixture from turkey and transfer onto the vegetables on the baking sheet. Pat dry and brush with the aromatic orange oil. Transfer baking sheet into the oven and roast for approx. 30 min. at 230°C/450°F.
    • paper towels
    • pastry brush

    Rinse anise-herb mixture from turkey and transfer onto the vegetables on the baking sheet. Pat dry and brush with the aromatic orange oil. Transfer baking sheet into the oven and roast for approx. 30 min. at 230°C/450°F.

  • Step 6/7

    Reduce heat to 180°F/350°F and roast for approx. 60 min. more, brushing turkey with remaining aromatic orange oil every 15 min. Remove from the oven, cover with aluminum foil, and allow to rest for approx. 30 min. before serving.
    • aluminum foil

    Reduce heat to 180°F/350°F and roast for approx. 60 min. more, brushing turkey with remaining aromatic orange oil every 15 min. Remove from the oven, cover with aluminum foil, and allow to rest for approx. 30 min. before serving.

  • Step 7/7

    Remove aluminum foil and serve turkey with roasted vegetables. Enjoy!

    Remove aluminum foil and serve turkey with roasted vegetables. Enjoy!

  • Enjoy your meal!

    Spatchcocked turkey with anise and herbs

Tags

Find more recipes from Bosch Kleingeräte

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!