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1
Prepare the turkey a day or two before roasting: Bring 3 quarts water, the salt, brown sugar, coriander seeds, star anise, peppercorns, ginger and garlic to a boil in a large saucepan over medium-high heat, stirring to dissolve the salt and sugar.
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2
Remove from the heat and add 4 cups cold water; cool to room temperature.
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3
Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight.
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4
Remove the turkey, dry it well and pat all over with the ground coriander.
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5
Let dry in the refrigerator at least 4 hours or overnight.
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6
Make the glaze: Bring the cider, ginger, cranberries, chiles, molasses and vinegar to a boil in a saucepan over medium-high heat.
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7
Reduce to a simmer and cook until thick, whisking occasionally, about 30 minutes.
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8
Strain the glaze and season with salt.
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9
Preheat the oven to 375 degrees .
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10
Place the turkey breast-side up on a rack in a roasting pan and roast 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155 degrees to 160 degrees .
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11
Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes.
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12
Transfer to a cutting board and let rest 15 minutes before carving.
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13
Alternatively, grill the turkey: Preheat a grill to medium on one side.
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14
Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165 degrees , about 1 hour 20 minutes.
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15
Brush with the glaze and grill, uncovered, 10 more minutes.
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16
Heat the remaining glaze with any pan drippings in a saucepan over medium heat and whisk in the butter.
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17
Carve the turkey and serve with the extra glaze.
