Christmas Glazed turkey

A perfectly caramelized Christmas Glazed turkey is the centerpiece every holiday table deserves—deeply fragrant, beautifully golden, and irresistibly tender. This recipe transforms a simple brined city turkey into a festive showstopper infused with citrus, warm spices, and a glossy, flavor-packed glaze. Whether you’re hosting a large family gathering or preparing a special meal for close friends, this turkey promises unforgettable aromas, effortless carving, and a taste that pulls everyone back for seconds.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Holiday-Perfect: A stunning, glossy turkey that instantly elevates your Christmas dinner.
• Rich, Layered Flavors: Clementine, spices, mustard, and caramelized sugar come together for a glaze that’s sweet, tangy, and warmly aromatic.
• Crowd-Pleaser: Feeds a large group and creates impressive leftovers for sandwiches, sliders, or breakfast platters.
• Fail-Proof Technique: Slow roasting ensures the meat stays tender and juicy while the glaze becomes sticky and irresistible.
• Unique Twist: Blending roasted clementines into the glaze adds natural citrus richness you won’t find in classic versions—this is what makes the recipe truly stand out.

This turkey offers comfort, nostalgia, and that holiday “wow factor” that makes guests whisper, “What’s your secret?”

Ingredients Needed

For the turkey

• 1 boneless city turkey (6–8 lb) – fully cooked, brined, unsliced; unsmoked or lightly smoked
• 20–30 whole cloves – for studding the scored turkey
• 6 clementines, halved horizontally and seeds removed
• 2 bay leaves – fresh or dried

For the Glaze Base

• ¾ cup packed Demerara sugar – for deep caramel notes
• 4 tbsp dry English mustard powder (such as Colman’s)
• 2 tbsp + 1 tsp classic yellow mustard (e.g., French’s)
• 1 tbsp white wine vinegar – adds brightness
• 2 tbsp olive oil – helps emulsify the glaze

For Finishing

• 1 scant cup mayonnaise – whisked into the pan juices for a creamy, shiny final glaze
• 1 whole star anise (or ⅛ tsp ground) – grated at the end for aromatic warmth

How to Make Christmas Glazed turkey

Step 1 – Score and Prepare the turkey

Heat your oven to 350°F (175°C). Using a small, sharp knife, score the surface of the turkey with shallow diagonal cuts, about ½ inch deep. Create evenly spaced parallel lines, then repeat in the opposite direction to form a diamond pattern. Press a clove into the top corner of each diamond.
Why this matters: Scoring allows the glaze to seep inside, ensuring maximum flavor and an elegant presentation.

Step 2 – Begin Roasting the turkey

Set the turkey in a large roasting pan, leaving about 3 inches of space around it. Arrange 8 clementine halves cut-side up around the turkey, add the bay leaves, and pour in ½ cup of water. Cover tightly with foil and roast for 30 minutes.
Tip: The steam created under the foil keeps the turkey exceptionally moist.

Step 3 – Blend the Citrus Glaze

Remove the pan from the oven. Transfer the roasted clementines to a blender. Add the Demerara sugar, mustard powder, yellow mustard, white wine vinegar, and olive oil. Blend until you have a velvety, aromatic glaze. Pour this mixture all over the turkey.
Visual cue: The glaze should look smooth and slightly thick, similar to pancake batter.

Step 4 – Slow Roast to Build Flavor

Reduce the oven temperature to 325°F (165°C). Place the remaining clementine halves around the turkey and return the pan to the oven, uncovered. Roast for 2–3 hours (about 20 minutes per pound).
Check every 30 minutes—if the glaze dries around the edges, add ¼ cup water.
Remove the turkey once it is deeply golden and the pan juices have thickened into a sticky syrup. Increase oven temperature to 400°F (200°C).
Why slow roasting works: It deepens the caramelization and ensures every bite is tender.

Step 5 – Add the Final Glossy Glaze

Transfer the turkey briefly to a cutting board. Whisk the mayonnaise into the warm pan glaze until smooth and creamy. Return the turkey to the pan and brush on a thin, even layer of this mixture (about ¼ cup). Roast for 6–8 minutes, just until glossy and lightly caramelized.
Tip: Keep a close eye—this last step happens quickly.

Step 6 – Rest, Finish, and Serve

Remove from the oven. Grate the star anise over the hot glaze for a fragrant finish. Let the turkeyrest 20 minutes before slicing.
Serve the remaining mayonnaise-glaze mixture on the side—or save it to make unforgettable holiday sandwiches.

Serving and Storage Tips

Serving Suggestions

• Pair with roasted potatoes, braised greens, or a fresh citrus salad.
• Use extra pan glaze as a warm sauce spooned over each slice.
• Garnish with fresh herbs and roasted clementines for a festive table presentation.

Storage

• Refrigerator: Store slices in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months.
• Reheating: Warm gently in a covered dish at 300°F (150°C) with a splash of water to keep the turkey moist.

Helpful Notes

• For a smokier flavor, choose a lightly smoked turkey instead of unsmoked.
• If your glaze seems too thick, thin with a tablespoon of warm water.
• If too thin, simmer it in a small saucepan for 2–3 minutes to reduce.
• Using Demerara sugar is ideal, but light brown sugar can work in a pinch.
• Star anise is strong—use sparingly to avoid overpowering the citrus.

Conclusion

This Christmas Glazed turkey delivers everything you want from a holiday centerpiece: rich caramelized edges, bright citrus notes, a beautifully glossy finish, and melt-in-your-mouth slices. The process is simple yet impressive, and the taste is unforgettable—perfect for celebrations big or small. If you try this recipe, please leave a comment and a star rating. Don’t forget to share your gorgeous turkey on Pinterest and Facebook!
What twist will you try next time—extra spices, different citrus, or a smoky finish? Tell us below!

Frequently Asked Questions (FAQ)

Can I use a bone-in turkey instead of boneless?

Yes! A bone-in turkey works beautifully. Just increase the roasting time slightly (bone-in cooks more slowly) and ensure you follow the 20-minutes-per-pound rule.

Can I make this glaze without mayonnaise?

Absolutely. You can skip the mayo finish and simply brush the reduced pan glaze directly on the turkey. It won’t be as glossy, but still delicious.

Why did my glaze become too thick?

It may have reduced a bit too long. Add 1–2 tablespoons of warm water and whisk until smooth.

Is this recipe gluten-free?

Yes—everything in this recipe is naturally gluten-free. Just double-check mustard brands to ensure no additives contain gluten.

Can I prepare the turkey ahead of time?

You can score, stud, and prep the glaze a day in advance. Roast the turkey the day of serving for best results.

Can this recipe be frozen?

Yes. Freeze slices tightly wrapped for up to 2 months. Thaw in the fridge and reheat gently.