We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Turkey with Kumquat Sauce
Holiday 2019
You’ll need to grind your own star anise for this gorgeous turkey. If you don’t own a spice or coffee grinder, a mortar and pestle works too. Or, if near a Chinatown, you can substitute the spice mixture with 1 tbsp plus 1 tsp (15 mL plus 5 mL) Chinese five-spice powder. It’s best to order your turkey from a full service butcher—ask them to spatchcock or flatten the turkey for you to save some time (and effort). The sweet-tart sauce dispenses with the need for cranberry sauce.
Serves 8
DRY BRINE
2 star anise
½ tsp (2 mL) ground fennel seed
1 ¼ tsp (6 mL) ground cinnamon
¼ tsp (1 mL) finely ground white or black pepper
⅛ tsp (0.5 mL) ground cloves
1 tbsp (15 mL) plus 1 ½ tsp (7 mL) kosher salt
1 young turkey, 12 lbs (5.44 kg), spatchcocked
1 onion, thinly sliced
1 carrot, peeled and roughly chopped
2 cups (500 mL) reduced-sodium chicken broth
¼ cup (60 mL) honey
½ cup (125 mL) orange juice
1 tbsp (15 mL) cornstarch
8 kumquats
Salt and freshly ground black pepper
1 For the dry brine, grind the star anise in a spice grinder; add to a small bowl along with the fennel, cinnamon, pepper and cloves. Stir to combine. Measure out 1 tsp (5 mL) of the spice mixture and set aside. Combine remaining spice mixture with salt.
2 Rub turkey all over with the salted spice mixture, doing your best to evenly distribute; arrange on a large rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours.
3 Preheat oven to 425°F (220°C).
4 Tuck onion and carrot under turkey and roast for 1 ½ hours or until a thermometer inserted into the thickest part of the breast registers 165°F (74°C). Remove turkey to a board and tent with foil.
5 Remove and discard the onion and carrot; pour chicken broth over pan drippings and scrape up any browned bits from the bottom of the pan. Pour through a fine-mesh sieve into a medium pot; set over medium heat. Whisk in reserved unsalted spice mixture and the honey.
6 Combine orange juice and cornstarch in a measuring cup. Once stock comes to a bowl, whisk in orange juice mixture. Return to a boil, then reduce heat to maintain a simmer.
7 Cut kumquats in half crosswise and remove seeds; thinly slice. Add to sauce and cook for 6 minutes or until very tender. Season sauce with salt and pepper to taste and serve alongside carved turkey.
Serves 8
