Step 1
Toast 5 tsp. 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.)
Step 2
Pulse ½ cup (72 g) Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt, ¼ cup finely grated orange zest, 2 Tbsp. dark brown sugar, 1 Tbsp. coarsely chopped fresh rosemary, 1 Tbsp. fresh thyme leaves, 2 tsp. freshly ground black pepper, and 4 tsp. toasted aniseed in a food processor until finely chopped.
Step 3
Place 1 12–14-lb. turkey (neck, giblets, and backbone removed and reserved), 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. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Place turkey, breast side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 2 days.
Step 4
Preheat oven to 450°. Arrange 2 medium onions, quartered, 4 large carrots, peeled, halved, 4 celery stalks, 3 heads garlic, halved, and reserved rosemary and thyme sprigs in a roasting pan. Brush excess salt mixture off turkey and pat dry any damp parts with paper towels. Place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
Step 5
Meanwhile, heat ½ cup olive oil, 4 wide strips orange zest, and remaining toasted aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
Step 6
Brush turkey with flavored oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with more 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 cooked turkey rest at least 30 minutes before carving.
Editor’s note: This spatchcock turkey recipe was first printed in our November 2014 issue. Head this way for more of our best Thanksgiving dinner recipes →
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