Yield: 8 servings
3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon Szechuan peppercorns
1 (6 to 8-pound) skin-on, bone-in turkey breast, patted dry
1 tablespoon vegetable oil
2 tablespoons kosher salt
Note: Use half as much spice mixture for a 3-pound turkey. 1. Coarsely grind coriander seeds, black peppercorns, fennel seeds and Szechuan peppercorns in a spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour or cover and chill up to 12 hours.
2. If chilled, let sit at room temperature 1 hour before grilling.
3. If using a grill, set up for indirect heat (place coals on one side of grill or use gas on one side only). If using a kamado grill, use a heat deflector and maintain heat at 350 degrees. When grill is ready, place turkey on grate away from the heat, with no part of the turkey directly over the coals or the gas. Cook until a meat thermometer inserted into the thickest part of the breast, without touching bone, registers 155 degrees (the time will depend on the size of the breast). Remove from grill and allow to rest at least 30 minutes before carving.
4. If using oven, preheat to 425 degrees. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35 to 45 minutes. Reduce oven temperature to 250 degrees and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 155 degrees, about 45 to 60 minutes longer. Transfer to a cutting board and let rest at least 30 minutes before carving.
Per serving: 564 calories; 26g fat; 8g saturated fat; 221mg cholesterol; 75g protein; 2g carbohydrate; no sugar; 1g fiber; 159mg sodium; 50mg calcium
Adapted from a recipe by Josh Walker and Duolan Li, via Bon Appetit
Satisfy your cravings
With our weekly newsletter packed with the latest in everything food.