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1
Toast aniseed 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. (Alternatively, chop with a knife.)
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2
Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor.
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3
Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. 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.
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4
Preheat oven to 450u00b0. 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.
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5
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
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6
Brush turkey with oil, add 1/2 cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350u00b0 and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165u00b0, about 1 hour longer.
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7
Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
