Servings: 8-10
- 1.5 tablespoons fennel seeds
- 2 teaspoons pink peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon brown sugar
- 1 tablespoon kosher salt
- 1 8–10-lb. turkey
- fresh rosemary sprigs
- fresh thyme sprigs
- 2 -3 shallots, halved
- 3 heads garlic, halved
- 1/3 cup olive oil or unsalted butter at room temperature
- Remove the turkey from the refrigerator and let it come up to room temperature. Preheat oven on roast to 450 degrees
- Combine fennel seeds, pink peppercorns, and black peppercorns in a spice grinder. Process till finely ground and then mix together in a small bowl with salt and brown sugar.
- Place the turkey on a large cutting board, breast side down. Carefully cut out the backbone using kitchen shears or a chef knife. Turn the turkey over and use your hands to flatten out the chest plate.
- Place turkey in our Oven Pan. Drizzle olive oil or rub with butter all over the turkey. Tuck garlic, shallots, rosemary, and thyme all over the turkey. Sprinkle the spice mixture liberally all over the turkey.
- Place in the oven and roast for 20 minutes. Turn the oven down to 400 degrees, remove turkey from the oven, baste with pan juices, and return to the oven. If the turkey is browning too quickly, lower temp to 300 degrees.
- After another 15 minutes, begin to check the turkey’s temperature. The thigh meat needs to register 165 degrees on a meat thermometer.
- When the turkey is down cooking, remove it from the oven and let it rest for about 30 minutes before carving.
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