Lemon Peppercorn Spatchcocked Turkey

Ingredients

• 2 tablespoons Sichuan peppercorns
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• Kosher salt
• 2 tablespoons packed light brown sugar
• 2 tablespoons finely grated lemon zest (from 3 to 4 lemons; reserve 2 zested lemons for roasting)
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 12- to 14-pound whole turkey, spatchcocked, backbone and neck reserved if available
• 2 onions, sliced 1/2 inch thick
• 2 stalks celery, cut into chunks
• 2 carrots, sliced 1/2 inch thick
• 4 cloves garlic, smashed
• 4 large thyme sprigs
• 1/4 cup extra-virgin olive oil

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