Southern Roast Turkey with Bourbon Peach Glaze
1 15-Pound WHOLE TURKEY, fresh or frozen (thawed)
1-1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Cup peach preserves
2 Tablespoons bourbon
2 Teaspoons Angostura bitters
5 pickled peaches, for garnish
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey
with cold running water and drain well. Blot dry with paper towels.
Sprinkle salt and pepper in the cavities of the bird.
Fold neck skin and fasten to the back with skewers. Fold the wings
under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a
large shallow (no more than 2-1/2" deep) roasting pan. Insert an
oven-safe thermometer into thickest part of the thigh, being careful
it does not touch the bone.
Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours.
Baste with the pan juices.
Meanwhile, in a small saucepan, over low heat, combine preserves,
bourbon and bitters. Cook until preserves are melted.
During the last 30 minutes of roasting time, baste the bird with the
bourbon peach glaze. Continue to roast until the thermometer
registers 180 degrees F. in the thigh, or 170 degrees F. in the
Remove turkey from the oven and allow the bird to rest for 15-20
minutes before carving.
Place on a warm large platter and garnish with
pickled peaches. Note: Provides 22 servings at 6 ounces per portion.
Recipe Source: The National Turkey Federation