Butterflied Turkey with Cranberry-Molasses Glaze

Name: Butterflied Turkey with Cranberry-Molasses Glaze
Ingredients: 1 (12- to 14-pound), turkey, giblets and neck removed and reserved for another use; 2 tablespoons plus 2 teaspoons, kosher salt (see note); 2 teaspoons, ground black pepper; 2 teaspoons, baking powder; 2 large, onions, peeled and halved; 3 cups, apple cider; 1 cup, fresh or frozen cranberries; 1/2 cup, light or mild molasses; 1/2 cup, apple cider vinegar; 1 tablespoon, Dijon mustard; 1 tablespoon, grated fresh ginger; 2 tablespoons, unsalted butter

Main Courses
Turkey
Roasts

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?

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 10 to 12

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

A cookbook recipe exclusively for All-Access members from How to Roast Everything

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