Butterflied Turkey with Apple-Cranberry Glaze

Name: Butterflied Turkey with Apple-Cranberry Glaze
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 710 milliliters apple cider; 118 milliliters apple cider vinegar; 2 Tbsps cold unsalted butter, diced; 1 to 3 dried red chile peppers; 59 milliliters coriander seeds, cracked; 237 milliliters fresh or frozen cranberries; 3 cloves garlic, smashed; 1 2-inch piece ginger, thinly sliced; 1 3-inch unpeeled piece ginger, thinly sliced; 2 teaspoons ground coriander; 296 milliliters kosher salt; 10 servings Kosher salt; 177 milliliters packed light brown sugar; 118 milliliters molasses; 3 star anise pods; 5 kilograms turkey, butterflied (ask your butcher to do this); 1 teaspoon white peppercorns

Butterflied Turkey with Apple-Cranberry Glaze is a gluten free main course. This recipe serves 10. One portion of this dish contains roughly 84g of protein, 25g of fat, and a total of 729 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 10 hours and 50 minutes. Head to the store and pick up apple cider, brown sugar, turkey, and a few other things to make it today. To use up the molasses you could follow this main course with the Molasses Cookie Mix as a dessert.

Instructions

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.

Ingredients you will need

Whole Coriander Seeds

Brown Sugar

Peppercorns

Star Anise

Garlic

Ginger

Whole Turkey

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and add 4 cups cold water; cool to room temperature.

Ingredients you will need

Water

Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight.

Ingredients you will need

Whole Turkey

Brine

Remove the turkey, dry it well and pat all over with the ground coriander.

Ingredients you will need

Ground Coriander

Whole Turkey

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.

Ingredients you will need

Cranberries

Molasses

Vinegar

Chili Pepper

Ginger

Glaze

Salt

Equipment you will use

Whisk

Sauce Pan

Preheat the oven to 37

Equipment you will use

Oven

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 155 to 16

Ingredients you will need

Turkey Breast

Equipment you will use

Roasting Pan

Kitchen Thermometer

Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes.

Ingredients you will need

Glaze

Transfer to a cutting board and let rest 15 minutes before carving. Alternatively, grill the turkey: Preheat a grill to medium on one side.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Grill

Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165, about 1 hour 20 minutes.

Ingredients you will need

Turkey Breast

Cooler

Equipment you will use

Grill

Frying Pan

Brush with the glaze and grill, uncovered, 10 more minutes.

Ingredients you will need

Glaze

Equipment you will use

Grill

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.

Ingredients you will need

Butter