Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight and then baste it frequently with a bourbon-brown sugar glaze as it roasts. Mashed ...

Bring it over the top with a drizzle of thick and tangy balsamic glaze. You can either buy balsamic glaze at the market or make your own by simmering standard balsamic vinegar in a small saucepan ...