Turkey with Cranberry Molasses Glaze

Rating: 4 of 5

Note: I have no idea how the cooking times are in this recipe; I had completely forgotten to butterfly. I increased the temperature to (I think) 375 deg. I also tented it with aluminum foil to hurry it up. I took it off for the last 30 minutes to glaze and make the skin a bit less soggy. We also added some water to the bottom so the onions didn't burn.

My family liked this one better than the one for Thanksgiving. I liked the one for Thanksgiving better.

Ingredients:
Turkey

• 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 havled

Glaze

• 3 cups apple cider
• 1 cup fresh or frozen cranberries (I used leftover fresh cranberries from Thanksgiving that we had frozen)
• 1/2 cup light or mild molasses
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon  pale ale and honey spice mustard
• 1 tablespoon grated fresh ginger
• 2 tablespoons unsalted butter

Directions:
1. FOR THE TURKEY: Following illustrations in step by step below, butterfly turkey. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using skewer, poke 15 to 20 holes in fat deposits on breast halves and thighs. Rub bone side of turkey evenly with 2 teaspoons salt and 1 teaspoon pepper. Flip turkey skin side up and rub 1 tablespoon salt evenly under skin. Tuck wings under turkey. Push legs up to rest on lower portion of breast and tie legs together with kitchen twine. Combine remaining tablespoon salt, remaining teaspoon pepper, and baking powder in small bowl. Pat skin side of turkey dry with paper towels. Sprinkle surface of turkey with baking powder mixture and rub in mixture with hands, coating skin evenly. Transfer turkey to large roasting pan, skin side up. Place 1 onion half under each breast and thigh to elevate turkey off bottom of roasting pan. Allow turkey to stand at room temperature 1 hour.

2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Roast turkey until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thigh, 2½ to 3 hours. Remove roasting pan from oven and allow turkey to rest in pan for at least 30 minutes or up to 1½ hours. Thirty minutes before returning turkey to oven, increase oven temperature to 450 degrees.

3. FOR THE GLAZE: While turkey rests, bring cider, cranberries, molasses, vinegar, mustard, and ginger to boil in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to 1½ cups, about 30 minutes. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup, pressing on solids to extract as much liquid as possible. Discard solids (you should have about 1¼ cups glaze). Transfer ½ cup glaze to small saucepan and set aside.

4. Brush turkey with one-third of glaze in measuring cup, transfer to oven, and roast 7 minutes. Brush on half of remaining glaze in measuring cup and roast additional 7 minutes. Brush on remaining glaze in measuring cup and roast until skin is evenly browned and crispy, 7 to 10 minutes. Transfer turkey to cutting board and let rest 20 minutes.

5. While turkey rests, remove onions from roasting pan and discard. Strain liquid from pan through fine-mesh strainer into fat separator (you should have about 2 cups liquid). Allow liquid to settle 5 minutes, then pour into saucepan with reserved glaze, discarding any remaining fat. Bring mixture to boil over medium-high heat and cook until slightly syrupy, about 10 minutes. Remove pan from heat and whisk in butter. Carve turkey and serve, passing sauce separately.