The centerpiece of any holiday menu, our succulent Glazed Roasted Turkey rises to the occasion with festive presentation and delectable taste. Preparation begins the night before with a brown sugar–sweetened brine that includes garlic, bay leaves, and juniper berries. Stuffed afterward with thyme, rosemary, onion, and celery, the bird is then coated with a teriyaki glaze and cooked to a deep golden finish.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Yukie McLean and Emily Rowland
Recipe Development and Food Styling Loren Wood
Has Victoria magazine given me an unexpected blessing? Oh my, to find this question today…after I just went through my collection of every single issue ever published to pull out all of the December issues to add to my Christmas display for guests who will be visiting our old home this holiday season. A subscription to Victoria is my most given gift to family, friends, London study-abroad classmates from our time together 40 years ago. I include a copy in stockings we make for women in need at shelters to inspire them that life can indeed be gracious and hopeful. It never fails to earn a photo of the issues arriving at homes across the country where my loved ones assure me that they are following my advice to plan a quiet time with a nice cuppa and a little something sweet while curling up to enjoy each beautiful issue. These photos usually include a display of the magazine, tea and treats all set up ready to offer a peaceful respite. Victoria has brought so much joy to my life and the lives of my precious clan. My mother gifted me the first issue as a wedding gift. I think of her with gratitude when mine arrives each month. It was a bleak period in history when Victoria wasn’t published for awhile. Don’t ever do that again. You are an “essential service”.