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Butterflied Turkey with Apple-Cranberry Glaze Recipe

Butterflied Turkey with Apple-Cranberry Glaze

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Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 24, 2011

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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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  • on November 20, 2011

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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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  • on December 23, 2010

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    The best recipe, I have tasted.

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  • on November 27, 2010

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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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  • on November 29, 2009

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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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  • on November 28, 2009

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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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  • on November 27, 2009

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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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  • on November 26, 2009

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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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  • on November 26, 2009

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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.

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  • on November 26, 2009

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    I saw this recipe back in September and thought, "Why not? What's the worst that could happen?" After making the glaze I tasted it. Yuck - very sour. But, I figure somebody knew what they were doing, so I kept it. I put the turkey (6 lb for 1 hr 30 minutes, plus 30 minutes to glaze every 10 minute. I was paranoid that the bird would be underdone. Meat thermometer said 170, and whole poultry needs to be at least 165 - so I let it rest. This gave me enough time to search the internet of how to carve a turkey. By the time I came back, and tried the new technique, I sample a bite. WOW! This is VERY juicy. I offered a bite to my wife. Chinese hate turkey cause it's always dry. She came to the kitchen to clean off the carcass, just so she could have more. I have no idea what to do with the pan drippings, but great turkey.

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