Hi, I have some questions about Cooks Illustrated's Butterfied Turkey recipe if anyone can help. First off, they have two recipes for the glaze (Cranberry Molasses or Apple Maple glaze). If anyone has made the recipe, which glaze did you prefer? If you haven't made it, which do you think would work better? Or if anyone has an addtional glaze to recommend, that would be cool too.
Also in the directions, it says to rub salt and pepper on bone side of turkey as well as rubbing salt under the skin. It also directs me to rub salt, pepper and baking powder onto the skin. The directions doesn't specify if I needed to brine first or not. If I buy a kosher turkey, should I omit the salt portions of the directions and just use the pepper and baking powder since a kosher turkey is already sort of brined?
Here is a link to a website with the recipe