Butterflied Turkey with Apple-Cranberry Glaze

Let’s start!

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

Recipe courtesy of Food Network Magazine (Source)


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 free range 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
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