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.

Too intimidated to cook a whole bird but still need an impressive main for your meal? Turkey breast is the answer — specifically this one that’s covered with a sweet-and-savory glaze made with fruit and fresh herbs. You can use frozen peaches for this recipe, so no need to worry if peaches aren’t in season.

Bake the flavors of Thanksgiving right into the bird with this cranberry, orange and fresh herbs. That impressive, glossy finish all over the turkey? That’s the glaze; simply brush it on every 20 minutes towards the end of the roasting process for a photo-worthy (and delicious!) finish.

"Maple syrup is one of America’s great natural sweeteners. I use it a lot to counterbalance other bold ingredients," Bobby explains. Here, he combines it with horseradish, Dijon mustard and chile powder to create a sweet and spicy turkey glaze your friends and family are sure to love.

This recipe is inspired by the warm Chinese flavors Molly remembers her grandmother infusing into the steamed buns she would make for her and her sister when she was younger. It’s a fun way of mixing up your traditional Thanksgiving turkey and giving it a beautiful shine!

Rachael doubles down on the apple flavor in this impressive roast by including it in both the brine and the glaze. Be sure to use a good-quality cider for this recipe, like one from your local farm stand, since it’s a key flavor element.

Even if you’re choosing to grill your turkey, the glazing process is the same as it would be in the oven. Simply brush the glaze over the bird in even intervals during the later part of the cooking process. You’ll get even more flavor out of a glaze on the grill though, since the finished roast will be infused with a nice hint of smokiness.

For this Thanksgiving turkey, instead your typical brine of water, salt and sugar, we made a sweet tea using black tea, orange and black peppercorns. To balance the sweet tea flavor, the turkey is brushed with a hot red pepper jelly glaze with a pop of acid from cider vinegar. The result is a deeply browned turkey with a shiny, sweet and sour glaze.

Bobby proves that it doesn’t take much to cook a showstopping turkey. With just 5 ingredients and a little bit of glazing know-how, he roasts a bird that’s sweet, savory and perfectly spiced.