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Glazed Turkey

By: Stephen Richards, author of Delicious Meets Nutritious

For an awesome turkey recipe everyone will love this holiday season, follow this simple recipe to make Glazed Turkey. Some turkeys are too dry but this recipe will create a moist meat dish, great for pairing with delicious side dishes as well.


If you're looking for a new way to prepare your Thanksgiving bird, check out The Top 41 Best Thanksgiving Turkey Recipes for more great ideas!


  • 1 19-20 pound turkey; neck, heart and gizzard removed
  • 8 quarts water
  • 2 cups coarse salt
  • 2/3 cup Xagave
  • 2 bunches fresh thyme
  • 1 tablespoon rosemary
  • 8 large garlic cloves, peeled
  • 2 tablespoons coarse black pepper
  • 2 lemons, halved
  • 2 tablespoons olive oil
  • 5 cups chicken broth
  • For Gravy:
  • 2 tablespoons cornstarch
  • 4 ounces water


Preparing the Bird:

  1. Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in stockpot lined with plastic bag.
  2. In a blender, combine 1 quart of water with salt, Xagave, 1 bunch of fresh thyme, rosemary, garlic and pepper. Blend and pour over turkey with balance of water (7 quarts). Gather bag tightly around turkey so that the turkey is evenly covered with brine. Refrigerate turkey in brine for 12 - 18 hours.

Cooking the Bird:

  1. Position rack in bottom third of oven and preheat to 350 degrees F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and 1 bunch fresh thyme to main cavity.
  2. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey with oil and sprinkle top with Rosemary.
  3. Roast turkey for 1 hour and baste with 1 cup chicken broth and continue to baste with chicken broth every 30 minutes until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 degrees F, about 2 1/2 hours. If Turkey begins to burn on top, cover with aluminum foil.
  4. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.

Making the Gravy:

  1. Pour reserve juices into a large pan and bring to a simmer. Mix 2 heaping tbsp. cornstarch with 4 to 6 ounces of water and whisk into the juices.
  2. Stir until juices thicken into gravy and add salt and pepper to taste.

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I wish I would have seen this recipe long before Thanksgiving came and gone. I've always wondered how to brine a turkey and had no idea it was so simple, but it's never too late to break out the extra turkey breasts I got for sandwiches and put this recipe to the test...I can't wait to taste the results!


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