Butterflied Turkey with Apple-Cranberry Glaze

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I have been using this recipe for Thanksgiving dinners since this issue came out 2009. Not sure if I will ever try a new recipe. The turkey has always turned out moist and flavorful every year. My family loves this Turkey.

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Just cooked this turkey, instead of roasting it, I rotisseried it. And I will say that it was very moist and good. The skin was crist and very tasteful.

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I followed the brine recipe according to the recipe except I used black peppercorns rather than white as I don't like white pepper. For the glaze I used dehydrated cranberries (they were all I had and dark brown sugar in place of molasses (I swear I had some but I couldn't it anywhere when I started to make the turkey. It came out delicious! My family loved how moist the turkey was and how flavorful it is. I made a apple cranberry dressing to go with it that complimented it so well.

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The best recipe, I have tasted.

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I loved this recipe. this thanksgiving I was afraid to cook my turkey and have it dry. but OMG....this recipe rocks...it gave a delicious taste to the turkey... and talk about being moist.my family loved it...

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Ok, I used a different recipe for the brine, so I'm really just reviewing the glaze.
I definitely credit my wonderful first turkey to brining it, but I'm not sure if the glaze really did anything other than finish browning it beautifully.

My 20 lb whole turkey (I doubled the glaze recipe got to 155 in 1.5 hrs and it was already pretty brown, then I started glazing for the next 30 minutes. The turkey was so juicy and tasty but I couldn't taste any remnant of the glaze. Because the turkey was already browning it didn't seem to soak up the glaze, it just coated and rolled off.

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While I am an experienced cook, this was my first time with the thanksgiving turkey. This recipe was very easy to pull off and was a hit at thanksgiving. I had several guests say this was the best turkey they had ever had, and I must agree. Extremely moist, thanks to the brine. The coriander rub and glaze complemented the turkey so very well. One thing to note, the cook time is for a butterflied bird. If you are not butterflying, adjust accordingly.

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This was the 1st time I used the brining technique, and I will use it again in the future. Very moist. Nice flavor. I used a 11.5 lb turkey and the cooking times were pretty much exact. The skin was crispy and awesome tasting. I would recommend this recipe to others.l

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We used this recipe for our Thanksgiving turkey and loved it. I put it in the brine overnight, put apples and oranges in the cavity and some garlic butter on the bird then cooked it in a rotisserie oven. Started glazing after it had been cooking about an hour. The turkey was moist and delicious and a couple of our guests said it was the best ever!

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The turkey was salty, dry and disgusting. I checked it at 40 minutes and it was already over done at 195 degrees. This was not my first time in the kitchen and to say this recipe was not successful is an understatement.