Butterflied Turkey with Cranberry-Molasses Glaze
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 hour. Roasting the turkey in a low oven, with a blast of high heat at the very end, gave the turkey evenly cooked meat and a nicely browned exterior. Molasses, which we thinned with apple cider and cider vinegar and thickened with cranberries, served as a flavorful glaze. Finally, butterflying the turkey gave us an even plane to which the glaze stayed adhered.