The bird reigns supreme as the centerpiece of the Thanksgiving menu, and our succulent Roasted Glazed Turkey lives up to this calling. A fragrant bouquet of herbs joins garlic and lemon to fill the cavity, while a maple syrup–sweetened mixture brushes the exterior. Adding interest to this coating is muscat grape jelly, which brings a subtle and fruit-forward flavor.
Ingredients
Method
- Preheat oven to 325°. Line a roasting pan with foil and top with a wire rack.
- Remove neck and giblets from turkey. Pat turkey dry using a paper towel. Sprinkle turkey evenly with salt and pepper; insert lemon, thyme, rosemary, bay leaves, and garlic into cavity. Place on wire rack in roasting pan.
- In a small saucepan, combine jelly, maple syrup, and butter. Cook over medium heat, stirring occasionally, until jelly and butter are melted and warm, about 5 minutes. Let cool for 5 minutes.
- Brush one-fourth mixture over turkey. Tent with foil; cook for 2 hours.
- Increase temperature to 425°; brush one-fourth jelly mixture over turkey. Roast until a meat thermometer reads 165°, about 20 minutes more. Brush remaining jelly mixture over turkey and let sit for 15 minutes before carving. Garnish with grapes, baby artichokes, and kale, if desired.
Complementing the main course are a trio of sides and a delectable bread.
Guests of every age are certain to enjoy creamy Buttermilk-Garlic Mashed Potatoes. The recipe features the Yukon Gold, a variety known for its smooth texture and buttery flavor.
Find recipes for the Buttermilk-Garlic Mashed Potatoes, Mini Ginger-Apple Pies, Cranberry Sauce, Roasted Brussels Sprouts & Carrots, and flaky Cheddar-Bacon Mini Muffins in the Holiday 2026 issue of Southern Lady.
Written by MELISSA LESTER
Styled by EMILY THOMAS
Photography by STEPHANIE WELBOURNE STEELE
Food Styling by VANESSA ROCCHIO
