A must try Turkey recipe…the best ever together with the cranberry glaze…and very easy to make..

1 turkey (12 to 14 pounds),giblets and neck removed
2 tbsp plus 2 tsp kosher salt (not table salt)
2 tsp ground black pepper

3 cups apple cider
1 cup frozen or fresh cranberries
1/2 cup molasses
1/2 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp grated fresh ginger
2 tbsp unsalted butter

Butterfly turkey.Using skewer,poke 15-20 holes in fat deposits on breast halves and thighs. Rub bone side of turkey evenly with 2 tsp salt and 1 tsp pepper. Flip turkey skin side up and rub 1 tbsp evenly under skin. Tuck wings under turkey.Push legs up to rest on lower portion of breast and tie legs together with a kitchen twine.Combine salt and pepper and rub in mixture with hands. Transfer turkey to a large roasting pan. Allow turkey to stand room temperature 1 hour.

Adjust oven rack to lower middle position and heat oven to 275 degrees. Roast turkey
until instant read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thigh, 2 1/2 to 3 hours.
Remove roasting pan from oven and allow turkey to rest in pan for at least 30 minutes or up to 1 hour .

Thirty minutes before returning turkey to oven, increase oven temperature to 450 degrees.


While turkey rests, bring cider,cranberries,molasses,vinegar,mustard,and ginger to boil in medium saucepan over medium-high heat. Cook, stirring occasionally,until reduced to 1 1/2 cups, about 30  minutes. Strain mixture through fine mesh strainer into 2-cup liquid measure cup, pressing on solids to extract as much liquid as possible. Discard solids.Transfer 1/2 cup glaze to small saucepan and set aside.

Brush turkey with one-third of glaze in measuring cup, transfer to oven,and roast 7 minutes. Brush on half of remaining glaze in measuring cup and roast additional 7 minutes.Brush on remaining glaze in measuring cup and roat until skin is evenly browned and crispy,7 to 10 minutes. Transfer turkey to cutting board and let rest 20 minutes.

While turkey rests,Strain liquid from pan through fine-mesh strainer into fat separator (you should have about 2 cups liquid). Allow liquid to settle 5 minutes. then pour into saucepan with reserved glaze,discarding any remaining fat. Bring mixture to a boil over medium high heat and cook until slightly syrupy, about 10 minutes. Remove from heat and whisk in butter. carve turkey and serve.

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