Name: Spatchcocked Turkey with Anise and Orange
Yield: 8-10 Servings
Ingredients: 5 teaspoons aniseed; 1/2 cup kosher salt; 1/4 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-pound turkey (neck, giblets, and backbone removed and reserved); 2 medium onions, quartered; 4 large carrots, peeled, halved; 4 celery stalks; 3 heads garlic, halved; 1/2 cup olive oil

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Spatchcocked Turkey with Anise and OrangeMichael Graydon & Nikole Herriott

Most butchers will remove the backbone for you; see left to learn how. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer.

Recipe notes

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