Butterflied Turkey with Apple-Cranberry Glaze

Total Time:
10 hr 50 min
40 min
8 hr
2 hr 10 min

8 to 10 servings

  • For the turkey:
  • 1 1/4 cups kosher salt
  • 3/4 cup packed light brown sugar
  • 1/4 cup coriander seeds, cracked
  • 3 star anise pods
  • 1 teaspoon white peppercorns
  • 1 3 -inch unpeeled piece ginger, thinly sliced
  • 3 cloves garlic, smashed
  • 1 12 -pound turkey, butterflied (ask your butcher to do this)
  • 2 teaspoons ground coriander
  • For the glaze:
  • 3 cups apple cider
  • 1 2 -inch piece ginger, thinly sliced
  • 1 cup fresh or frozen cranberries
  • 1 to 3 dried red chile peppers
  • 1/2 cup molasses
  • 1/2 cup apple cider vinegar
  • Kosher salt
  • 2 to 4 tablespoons cold unsalted butter, diced
  • Prepare the turkey a day or two before roasting: Bring 3 quarts water, the salt, brown sugar, coriander seeds, star anise, peppercorns, ginger and garlic to a boil in a large saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups cold water; cool to room temperature. Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight. Remove the turkey, dry it well and pat all over with the ground coriander. Let dry in the refrigerator at least 4 hours or overnight.

  • Make the glaze: Bring the cider, ginger, cranberries, chiles, molasses and vinegar to a boil in a saucepan over medium-high heat. Reduce to a simmer and cook until thick, whisking occasionally, about 30 minutes. Strain the glaze and season with salt.

  • Preheat the oven to 375º. Place the turkey breast-side up on a rack in a roasting pan and roast 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155º to 160º. Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes. Transfer to a cutting board and let rest 15 minutes before carving. Alternatively, grill the turkey: Preheat a grill to medium on one side. Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165º, about 1 hour 20 minutes. Brush with the glaze and grill, uncovered, 10 more minutes.

  • Heat the remaining glaze with any pan drippings in a saucepan over medium heat and whisk in the butter. Carve the turkey and serve with the extra glaze.

  • Photograph by Steve Giralt

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Pairs Well With

Jammy, earthy red wine

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    This recipe is featured in:

    Top Turkeys for Thanksgiving