Spatchcocked turkey with anise and herbs

Based on 5 ratings
Johanna

Johanna

“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 👍
30
min.
Preparation
90
min.
Baking
750
min.
Resting

Ingredients

Servings:-8+
5 kg whole turkey
2 tbsp anise seeds
star anise
oranges
cloves
30 g raw sugar
30 g rosemary
10 g thyme
celery
lemon
carrots
¼ celery root
onions
3 bulbs garlic
100 ml water
olive oil (for frying)
Metric
Imperial

Utensils

  • 2 frying pans
  • 2 fine graters
  • food processor
  • cutting board
  • knife
  • baking sheet
  • oven
  • paper towels
  • pastry brush
  • aluminum foil

Nutrition per serving

Cal
1248
Protein
174g
Fat
57g
Carb
8g

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.
  • 2 tbsp anise seeds
  • 1 star anise
  • 2 cloves
  • 30 raw sugar
  • 15 rosemary
  • 5 thyme
  • 1 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.
  • 5 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.
  • 3 celery
  • 1 lemon
  • 5 carrots
  • ¼ celery root
  • 2 onions
  • 3 bulbs garlic
  • 15 rosemary
  • 5 thyme
  • 100 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.
  • 1 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!