Butterflied Turkey With Cranberry-Molasses Glaze

1. FOR THE TURKEY: Using kitchen shears, cut along both sides of backbone to remove it. Flatten breastbone and tuck wings underneath. Using your fingers, gently loosen skin covering breast and thighs. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast and thighs, 4 to 5 holes in each deposit. 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.
2. Combine 1 tablespoon salt, 1 teaspoon pepper, and baking powder in bowl. Pat skin side of turkey dry with paper towels. Sprinkle surface of turkey with salt mixture and rub in mixture with hands, coating entire surface evenly. Transfer turkey to 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 for 1 hour.
3. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Roast turkey until breast registers 160 degrees and thighs register 175 degrees, 2-1⁄2 to 3 hours. Remove pan from oven and allow turkey to rest in pan for at least 30 minutes or up to 1-1⁄2 hours. Thirty minutes before returning turkey to oven, increase oven temperature to 450 degrees.
4. FOR THE GLAZE: While turkey rests, bring cider, cranberries, molasses, vinegar, mustard, and ginger to boil in medium saucepan. Cook, stirring occasionally, until reduced to 1-1⁄2 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 1-1⁄4 cups glaze). Transfer 1⁄2 cup glaze to small saucepan and set aside.
5. Brush turkey with one-third of glaze in measuring cup, transfer to oven, and roast for 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 crisp, 7 to 10 minutes. Transfer turkey to carving board and let rest for 20 minutes.
6. While turkey rests, remove onions from pan and discard. Strain liquid from pan into fat separator (you should have about 2 cups liquid). Allow liquid to settle for 5 minutes, then pour into saucepan with reserved glaze, discarding any remaining fat. Bring mixture to boil and cook until slightly syrupy, about 10 minutes. Remove pan from heat and whisk in butter. Carve turkey and serve, passing sauce separately.

BUTTERFLIED TURKEY WITH APPLE-MAPLE GLAZE
Substitute 1⁄2 cup dried apples for cranberries and 1⁄2 cup maple syrup for molasses.