Food Network's Butterflied Turkey With Apple-cranberry Glaze

Total Time: 10 hrs 50 mins Preparation Time: 40 mins Cook Time: 10 hrs 10 mins

Ingredients

• 1 1/4 cups kosher salt
• 3/4 cup packed light brown sugar
• 1/4 cup coriander seed, cracked
• 3 star anise pods
• 1 teaspoon peppercorns
• 3 inches unpeeled piece ginger, thinly sliced
• 3 garlic cloves, smashed
• 12 lbs turkey, butterflied (ask your butcher to do this)
• 2 teaspoons ground coriander
• 3 cups apple cider
• 2 inches unpeeled piece ginger, thinly sliced
• 1 cup fresh cranberries or 1 cup frozen cranberries
• 1 -3 dried hot red chili pepper
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• kosher salt
• 2 -4 tablespoons cold unsalted butter, diced

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.