Spatchcocked turkey with anise and herbs

Step 1/7

• ½ tbsp anise seeds
• ¼ star anise
• ½ cloves
• 7½ g raw sugar
• 25 g salt
• 3¾ g rosemary
• 1¼ 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

• 1¼ 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

• ¾ celery
• ¼ lemon
• 1¼ carrots
• ⅛ celery root
• ½ onions
• ¾ bulbs garlic
• 3¾ g rosemary
• 1¼ 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

• 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

• 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

• 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!

Enjoy your meal!