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Cranberry-Molasses Glazed Turkey

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A show-stopping butterflied turkey with crisp, golden skin and a rich cranberry-molasses glaze that balances sweet, tangy, and savory flavors. Dry-brining and high-heat glazing ensure juicy meat and beautifully browned skin, making it perfect for holidays or special gatherings.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 25 minutes
  • Total Time: 5 hours
  • Yield: 10 to 12 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 1 whole turkey (12 to 14 pounds), giblets and neck removed
  • 2 tablespoons plus 2 teaspoons kosher salt
  • 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 mild molasses
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons unsalted butter

Instructions

  1. Remove the backbone from the turkey and flatten it breast-side up. Separate the skin from the meat and poke holes in the fat deposits. Season the bone side with 2 teaspoons salt and 1 teaspoon pepper.
  2. Flip skin-side up. Rub 1 tablespoon salt under the skin. Tuck wings under and tie legs together.
  3. Combine remaining 1 tablespoon salt, 1 teaspoon pepper, and baking powder. Pat skin dry and rub mixture evenly over the skin.
  4. Place turkey skin-side up in a roasting pan with onion halves underneath to elevate. Let stand at room temperature for 1 hour.
  5. Preheat oven to 275°F (135°C). Roast for 2 1/2 to 3 hours, until breast reaches 160°F and thighs reach 170°F.
  6. Remove turkey and rest 30 minutes to 1 1/2 hours. Increase oven temperature to 450°F (230°C).
  7. Meanwhile, combine apple cider, cranberries, molasses, vinegar, mustard, and ginger in a saucepan. Boil and reduce to about 1 1/2 cups, about 30 minutes. Strain and reserve 1/2 cup separately.
  8. Brush one-third of the glaze over the turkey and roast 7 minutes. Repeat glazing twice more, roasting 7 minutes between each application until skin is crisp and browned.
  9. Transfer turkey to a cutting board and rest 20 minutes.
  10. Strain pan juices, remove fat, and combine with reserved glaze. Boil until slightly syrupy, about 10 minutes. Whisk in butter until smooth.
  11. Carve turkey and serve with warm sauce.

Notes

  • Orange zest can be added to the glaze for a citrus twist.
  • Add cinnamon and cloves for a spiced version.
  • Soy sauce can deepen the savory flavor.
  • Glaze can be made up to 2 days ahead and refrigerated.
  • Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/cranberry-molasses-glazed-turkey/