Butterflied Turkey with Cranberry-Molasses Glaze

Name: Butterflied Turkey with Cranberry-Molasses Glaze
Yield: Serves 10 to 12
Ingredients: 1 (12- to 14-pound), turkey, giblets and neck removed and reserved for another use; 2 tablespoons plus 2 teaspoons, kosher salt (see note); 2 teaspoons, ground black pepper; 2 teaspoons, baking powder; 2 large, onions, peeled and halved; 3 cups, apple cider; 1 cup, fresh or frozen cranberries; 1/2 cup, light or mild molasses; 1/2 cup, apple cider vinegar; 1 tablespoon, Dijon mustard; 1 tablespoon, grated fresh ginger; 2 tablespoons, unsalted butter

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Appears in Cook's Illustrated November/December 2010

Main Courses

Turkey

Roasts

What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?

SERVES10 to 12

TIME4¾ to 5¼ hours, plus 1 hour standing and 50 minutes resting

has video

WHY THIS RECIPE WORKS

We crisped the skin in our butterflied turkey recipe by poking holes in the bird’s fat deposits and promoted browning by rubbing salt and baking powder over the skin. We seasoned the turkey's meat with salt and then air-dried the bird for 1...

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