Glazed Roast Turkey

This roast turkey recipe, complete with glaze options, is a compilation of our Test Kitchen's best advice from 90 years of testing and tasting Thanksgiving turkeys.

Glazed Roast Turkey
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
4 hrs 35 mins


  • 1 14-16 pound turkey

  • 2 tablespoon butter, softened

  • Double Mustard-Brown Sugar Glaze or Hot Honey-Sesame Glaze


  1. Preheat oven to 325°F.

  2. Skewer neck skin of turkey to back. Tuck ends of drumsticks under band of skin across the tail. If there's no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Rub turkey all over with softened butter.

  3. Place turkey, breast side down, on a rack in a roasting pan. If desired, insert an oven-going thermometer into the center of an inside thigh muscle. It should not touch bone. Cover loosely with foil.

  4. Roast 2 1/4 hours. Remove foil; turn turkey, breast side up, using turkey lifters. Cut band of skin or string between drumsticks so thighs cook evenly. Continue roasting for 1 3/4 to 2 1/4 hours or until thermometer registers 175°F. Juices should run clear, and drumsticks should move easily in their sockets. Brush turkey occasionally with desired glaze the last 45 minutes of roasting.

  5. Remove turkey from oven. Cover with foil; let stand 15 to 20 minutes before carving. Makes about 14 servings.

Hot Honey-Sesame Glaze:

In a small saucepan combine 1/4 cup honey, 2 Tbsp. reduced-sodium soy sauce, 2 Tbsp. unseasoned rice vinegar, 2 to 3 Tbsp. Korean chili paste (gochujang), 1 Tbsp. grated fresh ginger, and 3 minced cloves garlic. Cook and stir until bubbly. Boil gently, uncovered, 3 minutes, stirring occasionally. Remove from heat; stir in 1 Tbsp. sesame seeds and, if desired, 1 tsp. toasted sesame oil. Cool to thicken slightly. Makes 3/4 cup.This NA is with the original recipe.
50.8% Total fat

Double Mustard-Brown Sugar Glaze:

In a small saucepan combine 1/4 cup cider vinegar, 1/4 cup packed brown sugar, 2 Tbsp. Dijon mustard, and 2 Tbsp. whole grain mustard. Cook and stir until bubbly. Boil gently, uncovered, 3 minutes, stirring occasionally. Remove from heat; stir in 2 Tbsp. fresh thyme. Makes 2/3 cup.
Note: if desired, brush turkey lightly with olive oil after glazing and removing turkey from oven.Nutrition analysis per serving: 511 calories, 57 g protein, 4 g carbohydrate, 29 g total fat (6 g sat. fat), 214 mg cholesterol, 0 g fiber, 4 g total sugar, 6% Vitamin A, 1% Vitamin C, 632 mg sodium, 4% calcium, 12% iron
51.4% Total fat

Nutrition Facts (per serving)

522 Calories
29g Fat
6g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 522
% Daily Value *
Total Fat 29g 37%
Saturated Fat 6g 30%
Cholesterol 214mg 71%
Sodium 680mg 30%
Total Carbohydrate 6g 2%
Total Sugars 6g
Protein 57g
Vitamin C 0.3mg 2%
Calcium 50mg 4%
Iron 2.1mg 12%
Potassium 709mg 15%
Fatty acids, total trans 1g
Folate, total 18.9mcg
Vitamin B-12 3.5mcg
Vitamin B-6 1.6mg

*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.

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