|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||9%|
|Total Sugars 24g|
|Vitamin C 63mg||314%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
People often become creatures of habit when it comes to cooking turkey for the holidays, but if you're looking to change up your prep, consider this glaze for turkey. This recipe for roast turkey is simple to make and very delicious. The glaze is simple but effective, and consists of balsamic vinegar, orange juice, thyme, and honey. It's easy to put together and is worth the effort, as it adds a wonderful flavor.
This recipe uses white balsamic vinegar, which is worth seeking out for its milder flavor in comparison to the kind of balsamic vinegar you might be more familiar with
The turkey can be stuffed with any stuffing you'd like, or you can cook the stuffing on the side instead. Make sure the turkey is completely thawed before you start this recipe. If you purchased a frozen turkey, you can thaw it in the refrigerator but it will likely take 2 to 3 days, depending on how big it is. You can also thaw a turkey in cold water; change the water every 30 minutes so it stays cold.
Steps to Make It
Gather the ingredients.
Pat the turkey dry and place in a roasting pan. Bend the wings and tuck them under the turkey for a neat appearance.
Preheat the oven to 350 F. Rub the turkey with the butter and sprinkle with salt and pepper.
Put the orange segments and thyme sprigs in the turkey cavity. Set the bird aside.
In a small saucepan, cook the vinegar over medium-high heat until it is reduced to about half.
Stir in the honey, orange juice, dried thyme, and butter and simmer for 5 minutes. Remove from heat.
Brush the turkey with some of the glaze and place in the oven. Roast according to cooking charts for unstuffed or stuffed turkey (depending on what you're doing), brushing with the glaze every 15 minutes for the first hour or until the glaze is used up.
Continue roasting, basting with the juices in the pan every hour, until a meat thermometer inserted into the turkey thigh (make sure you are not touching the bone) registers 165 F.
Remove the turkey from the oven, cover it with foil, and let stand while you make finish cooking the rest of your Thanksgiving feast.
Carve and serve.