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Butterflied turkey with cranberry-molasses glaze from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • apple cider (alcohol-free)
  • fresh ginger
  • molasses
  • onions
  • whole turkey
  • apple cider vinegar
  • frozen cranberries

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Notes about this recipe

  • hillsboroks on November 25, 2016

    All my guests said this was the best turkey they had ever had. The roasting process once it was butterflied and the salt rubbed into and under the skin was a snap with no basting to worry about. Also because it roasted at such a low temperature there was no worry about it quickly overcooking. I had brined the 15.5 lb turkey first using Martha Stewart's brine recipe that calls for water, kosher salt, a bottle of riesling, and whole spices including juniper berries, mustard seeds, pepper corns and bay leaves. Because my turkey was brined in advance I think I will cut the salt rubbed on the turkey by half next time. It was a bit saltier than our normal taste but not excessive. I also made the cranberry molasses glaze which gave the turkey skin a lovely glistening brown shine and a lovely flavor. As suggested I heated the extra glaze saved back and served it at the table to pour onto the turkey slices as desired.

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