What every Thanksgiving and Christmas dinner needs - a good roasted Turkey. Always buy q larger Turkey than you need as there are so many "leftover" recipes, you will not waste anything.
Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan.
Roast for 30 minutes; baste with pan juices.
Brush lightly with glaze.
Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
Transfer turkey to a platter. Tent with foil; let rest for at least 45 minutes before carving