We’ve got a savory Thanksgiving recipe for you to enjoy with your friends and family.
In this article, you’ll learn how to make tender and delicious anise and orange turkey.
This turkey uses the spatchcock method, which makes it easy to thoroughly roast in only 90 minutes.
Just grab the ingredients and follow the instructions below for a new take on a classic dish that’s sure to impress your family.
Have a happy Thanksgiving from all of us here at Pure Greens AZ!
- 5 teaspoons of aniseed
- ½ cup of kosher salt
- ¼ cup of finely grated orange zest
- 4 wide strips of orange zest
- 2 tablespoons of dark brown sugar
- 1 tablespoon of chopped fresh rosemary
- 1 sprig of rosemary
- 1 tablespoon fresh thyme leaves
- 1 sprig of thyme
- 2 teaspoons of freshly ground black pepper
- 1 12 to 14-pound turkey (neck, giblets, and backbone removed and reserved)
- 2 medium onions, quartered
- 4 large carrots, peeled and halved
- 4 celery stalks
- 3 heads garlic, halved
- ½ cup of olive oil
- ½ cup of water
- Toast the aniseed in a small skillet over medium heat. Toss the aniseed occasionally for about three minutes.
- Let it cool and then finely grind it.
- Put the kosher salt, grated orange zest, sugar, chopped rosemary, thyme leaves, pepper and four teaspoons of the aniseed in a food processor. Blend the mixture until finely chopped.
- Place the turkey, with the skin side down, on a cutting board.
- Cut down the long bone in the center of the breast.
- Flip the turkey over and press down on the breastbone to flatten it.
- Rub the mixture all over the turkey.
- Place the turkey skin side up on a wire rack set inside a rimmed baking sheet.
- Chill the turkey uncovered for at least six and no more than 18 hours.
- Preheat the oven to 450 degrees.
- Place the onions, carrots, celery, garlic and sprigs of rosemary and thyme in a roasting pan.
- Rinse the turkey, pat it dry and place it skin side up on top of the vegetables.
- Let it sit at room temperature for 30 minutes.
- While it sits, heat the olive oil, orange zest strips and the rest of the aniseed in a small saucepan for about 2 minutes, or until the oil sizzles.
- Remove the oil from the heat and let it cool slightly. Then, brush the turkey with the oil.
- Add the water to the pan and roast the turkey for 30 minutes.
- Reduce the oven temperature to 350 degrees and brush the turkey with oil every 20 minutes. Let it roast until the skin is crisp and golden brown and the thickest part reaches an internal temperature of 165 degrees. It should take about an hour.
- Move the turkey to a platter and cover it with aluminum foil.
- Let it rest for at least 30 minutes and then carve and serve.
Enjoy this Thanksgiving recipe and have a great holiday weekend!
We’ve published many recipes that use fresh ingredients from our Pure Greens Container Farms.