Thanksgiving or Christmas Turkey with a Twist

Hey, this is different, I stumbled across this recipe in an American magazine called bon appetit and just fell in love with the idea. So, why spatchcock a turkey? 

Well, this method, which takes out the backbone so the bird can be flattened and cooked skin side up, is a game changer. Because the turkey is butterflied, there’s more surface available for even browning, and the high cooking temperature means crackly, crispy skin. Perhaps most seductive of all, a 12-pounder cooks in 90 minutes. I said 90 minutes. That’s half the time of your old-fashioned roast. So, fellow rebels, let’s spatchcock this Christmas!

How to Spatchcock a Turkey - what the heck, ask the butcher to do it for you! 

With turkey breast side down, use poultry shears (and some elbow grease) to cut along both sides of the backbone. Save it, along with the giblets, for stock. Open up the turkey and use the tip of a knife to score alongside the breast bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey skin side up and press down strongly with the heel of your hand on the centre of the breast. You should hear a crack and feel the bones give way.  Spatchcock done! Here's the recipe that I've anglicised  to go with your prepared bird. 

Turkey with Fennel and Orange

Ingredients

5 teaspoons fennel seeds

2 tbsp salt

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 (neck, giblets, and backbone removed and reserved)

2 medium onions, quartered

4 large carrots, peeled, halved

4 celery stalks

3 heads garlic, halved

4 - 6 tbsp olive oil.

Method

Toast fennel seeds 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.

Finely chop, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. fennel seeds and salt in a food processor.

Place your spatchcocked turkey, skin side down, on a chopping board.  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 230°C. 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 fennel in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.  Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 180°C and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and a meat thermometer inserted into thickest part of thigh registers 74°C, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.