When it comes to holiday hosting and dinner parties, a perfectly roasted turkey always makes for a showstopping main. It’s juicy and golden-brown—and downright impressive when carved tableside. If turkey is traditional in your house then you’ve probably got a few go-to techniques that you rely on for great results (like brining for extra moisture or spatchcocking for even cooking). But, we’re here to tell you that one of the best turkey techniques of all-time is one that’s rarely employed: glazing. It might sound fancy but it’s actually pretty simple—and it gives you an extra layer of flavor and a beautifully, shiny finish. The key to this technique is to wait until the second half of the cooking process to start brushing the glaze on the bird. That will give it just the right amount of time in the oven; the glaze will thicken but not burn. You can use any of your favorite flavors when glazing but this year, we’re finishing our holiday bird with a beloved, tangy condiment: balsamic vinegar. Inspired by the Italian influence, we stuffed the bird with plenty of aromatics (sage, thyme, rosemary and a whole head of garlic) then basted it throughout with a buttery, flavorful broth. The rich balsamic at the end imparts a beautiful color and sweet-tart finish.