Butterflied Turkey with Cranberry-Molasses Glaze

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Appears in Cook's Illustrated November/December 2010

What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?

SERVES 10 to 12

TIME 4¾ to 5¼ hours, plus 1 hour standing and 50 minutes resting

has video

WHY THIS RECIPE WORKS

We crisped the skin in our butterflied turkey recipe by poking holes in the bird’s fat deposits and promoted browning by rubbing salt and baking powder over the skin. We seasoned the turkey's meat with salt and then air-dried the bird for 1...

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