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Roasted Glazed Turkey on a platter garnished with Champagne grapes, baby artichokes, and purple kale

Roasted Glazed Turkey

Makes 6 to 8 servings.
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Ingredients Method

Ingredients
  

  • 1 turkey 8 to 10 pounds
  • 3 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 lemon halved
  • 1 bunch thyme
  • 1 bunch rosemary
  • 2 bay leaves
  • 1 head garlic halved
  • ⅓ cup Muscat grape jelly
  • ¼ cup maple syrup
  • ¼ cup unsalted butter
  • Garnish: Champagne grapes, baby artichokes, purple kale

Method
 

  1. Preheat oven to 325°. Line a roasting pan with foil and top with a wire rack.
  2. 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.
  3. 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.
  4. Brush one-fourth mixture over turkey. Tent with foil; cook for 2 hours.
  5. 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.