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Christmas Glazed turkey
Isabella

Christmas Glazed Turkey

A beautifully caramelized Christmas glazed turkey infused with citrus, spices, and a glossy, flavor-rich glaze. Tender, fragrant, and stunning on any holiday table, this turkey promises irresistible aroma and effortless carving.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Christmas, Holiday
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless city turkey (6–8 lb), fully cooked and brined
  • 20–30 whole cloves
  • 6 clementines, halved
  • 2 bay leaves
  • 0.75 cup packed Demerara sugar
  • 4 tbsp dry English mustard powder
  • 2 tbsp + 1 tsp classic yellow mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 cup mayonnaise (scant), for finishing glaze
  • 1 whole star anise or 1/8 tsp ground

Equipment

  • roasting pan
  • sharp knife
  • foil
  • blender
  • basting brush

Method
 

  1. Heat oven to 350°F (175°C). Score the turkey surface with shallow diagonal cuts to form a diamond pattern and stud each diamond with a clove.
  2. Place the turkey in a roasting pan. Arrange 8 clementine halves around it, add bay leaves, and pour in 1/2 cup water. Cover tightly with foil and roast for 30 minutes.
  3. Transfer roasted clementines to a blender. Add sugar, mustard powder, yellow mustard, vinegar, and olive oil. Blend into a smooth glaze and pour over the turkey.
  4. Reduce oven to 325°F (165°C). Add remaining clementines around the turkey. Roast uncovered for 2–3 hours (20 minutes per pound), adding water as needed to prevent drying. Remove when deeply golden.
  5. Remove turkey briefly. Whisk mayonnaise into warm pan juices. Return turkey to pan and brush with 1/4 cup of the mixture. Roast at 400°F (200°C) for 6–8 minutes until glossy.
  6. Remove from the oven. Grate star anise over the top. Let rest 20 minutes before slicing. Serve extra glaze on the side.

Notes

If the glaze becomes too thick, whisk in a tablespoon of warm water. For a smokier variation, use a lightly smoked turkey. Demerara sugar gives the deepest flavor, but light brown sugar works in a pinch. Use star anise sparingly for balance.