Spatchcocking (or “butterflying”) a whole turkey or chicken is a great way to ensure even roasting (and make you feel like a butchering pro). Follow the directions below, or watch this video for step-by-step instructions.
Recipe adapted for kosher cooking from Bon Appetit Magazine.
- 5 teaspoons aniseed
- ¼ 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-lb. turkey
- 2 medium onions, quartered
- 4 large carrots, peeled, halved
- 4 celery stalks
- 3 heads garlic, halved
- ½ cup olive oil
- 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 grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.
- Spatchcock the turkey: 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. You should hear a crack and feel the bones give way. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6-8 hours.
- Preheat oven to 325F. 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 ½ cup water to pan. Roast turkey, 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.