That does sound like a really good glaze. For the last couple of years I've been using Alton Brown's brining recipe (a bit complex, but it makes for a really moist bird), never thought of glazing it. Thanks for the suggestion!!
Here's a few more glazing possiblities:
1/4 cup sugar-free organic apple juice
1/3 cup melted butter
1/3 cup honey
In a small bowl, whisk together the apple cider, butter and honey.
Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.
1 (16 pound) turkey
1/4 cup olive or vegetable oil
2 teaspoons dried thyme
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter or margarine, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil
Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325 degrees F for 2 hours.
In a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil and remaining salt and pepper. Brush over turkey. Bake 2 hours longer or until a meat thermometer reads 180 degrees F, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before carving.
"This Thanksgiving turkey is indeed awesome--simply out-of-this-world! Just wait until you smell the wonderful citrus aroma while the turkey is roasting! I guarantee that you will receive rave reviews on Thanksgiving Day with this recipe!"
3/4 cup unsalted butter, divided
3/4 cup canola oil
1 1/2 cups tangerine juice
1 (10 pound) whole turkey,
neck and giblets reserved 2 1/4 cups sausage stuffing
salt and pepper to taste
2 1/4 cups turkey stock
3 tablespoons all-purpose flour
1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.
2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.
3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.
4. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.
5. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.
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1/4 cup honey
4 tablespoons fresh lemon juice
1/2 cup Lemon Syrup
2 tablespoons teriyaki sauce
In a small bowl, mix all ingredients together. Brush all over the turkey. During the last hour of roasting, glaze the turkey every 15 minutes.
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Grilled Turkey with Pomegranate-Black Pepper Glaze Recipe
1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Whisk together all ingredients in a medium bowl and season with salt to taste. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing.
To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.
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1/2 Cup clover honey
1 teaspoon salt 1/4 Cup sweet mustard
1/2 Teaspoon pepper 1 Cup red and green grapes washed and dried
in small bowl, blend honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.
Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with grapes.