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