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Food Network's Butterflied Turkey With Apple-Cranberry Glaze

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“From the Food Network. An absolutely delicious way to prepare a moist flavorful turkey. The actual cooking time for me for the turkey was about an hour and a half. the cooking time includes the marinading time. Make sure you have an accurate working thermometer as it will quickly overcook. Also I didn't have corinader seeds. I went with 2 Tablespoons of ground coriander. This is my go to recipe for turkey from now on. May even try it with a chicken!”
READY IN:
10hrs 50mins
SERVES:
8-10
YIELD:
1 turkey
UNITS:
US

Ingredients Nutrition

Directions

  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.

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