Roasted Turkey with Apple-Cranberry Glaze

Ingredients:

Turkey

• 1 1/4 cups coarse salt
• 3/4 cup brown sugar
• 1/4 cup coriander seeds, ground
• 3 pcs. star anise
• 1 teaspoon white peppercorns
• 1 ginger root, thinly sliced
• 3 cloves garlic, crushed
• 1 (5.5 kg) thawed turkey, cut lengthwise down the back and opened like a book
• 2 tsp ground coriander

Glaze

• 3 tbsp. non-alcoholic apple cider (apple juice with pulp)
• 1 ginger root, thinly sliced
• 1 cup fresh or frozen cranberries
• 1-3 dried red chili peppers
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• Salt
• 2-4 tbsp cold butter, cut into cubes

Preparation:

1. Prepare the brine: Pour 3 liters of water into a large saucepan, add salt, brown sugar, coriander seeds, star anise, peppercorns, ginger, and garlic. Bring to a boil and simmer briefly until the salt and sugar dissolve. Remove from the heat and add 4 cups of cold water. Cool to room temperature.
2. Place the turkey in a large container and pour the brine over it (the turkey should be completely covered). Cover and refrigerate for 6-10 hours. Then remove the turkey from the brine, pat dry, and rub with ground coriander. Cover with plastic wrap and refrigerate for 4-8 hours.
3. Prepare the glaze: Combine the cider, ginger, cranberries, chili peppers, molasses, and vinegar in a saucepan. Bring to a boil and simmer, stirring occasionally, until reduced, about 30 minutes. Strain the glaze and season with salt.
4. Preheat oven to 375°F (190°C). Place the turkey breast-side up on a baking sheet and roast for 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 150–165°F (68–72°C). Continue roasting, basting with the glaze every 10 minutes, until golden brown, about 30 minutes more. Remove the turkey from the oven and let it rest for 15 minutes. Stir the remaining glaze into the butter.
5. Divide turkey into portions and serve with remaining glaze.
   
   Classic Turkey Gravy Recipe