Turkey Recipes
Southern Roast Turkey with Bourbon Peach Glaze
Yield: 22 servings at 6 ounces per portion
Ingredients
- 1 (15 pound) turkey, fresh or frozen (thawed)
- 1 1/2 teaspoons 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
Instructions
- 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 inches 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 degrees F oven for 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 breast.
- Remove turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving.
- Place on a warm large platter and garnish with pickled peaches.
Nutrition
Calories: 355 Protein: 45g Sodium: 258mg Cholesterol: 132mg Fat: 16g Carbohydrates: 5g