Spatchcocked Turkey With Anise And Orange Recipes

SPATCHCOCKED TURKEY WITH ANISE AND ORANGE

Steps:

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

ROAST SPATCHCOCK TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
• Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
• Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
• Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.

ROAST SPATCHCOCK TURKEY

Steps:

• Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
• Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
• Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
• Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
• Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.