Butterflied Turkey Wapple Cranberry Glaze Food

SUNNY'S BUTTERFLIED GRILLED TURKEY WITH LEMON PEPPER GLAZE

Steps:

• For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
• For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
• Preheat the grill to 400 degrees F.
• Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
• Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
• Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

CRANBERRY-APPLE GLAZE FOR TURKEY

Steps:

• Combine ingredients in a small saucepan over medium heat for about 5 minutes, stirring occasionally, until melted and smooth.
• Brush glaze over a roast turkey about 20 minutes before turkey is done.
• Brush turkey with any remaining glaze before carving.

CRANBERRY GLAZED TURKEY

Steps:

• Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
• In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
• In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
• Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
• Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
• After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
• Remove from oven and let turkey rest 15 minutes before carving.