Drier turkey loses taste and is harder to chew, thus the regular basting most cooks employ during the roast. For an easier, one-time glaze, Tali Dalbaha, an adviser with the Bordeaux Wine Council, recommends using a relatively sweet wine instead of a traditional basting fluid.
"When the turkey is about halfway done, simply splash the entire half-bottle on the turkey for a golden, honey-like glaze," Dalbaha said.
If you prefer a sweeter turkey with notes both citrusy and aromatic, try an ice wine. Though usually thought of as a dessert drink, these sweet and complex wines make a superb glaze for a turkey. And a fine dessert drink, too.