Southern Roast Turkey with Bourbon Peach Glaze
This festive, orange-scented turkey is basted during the last 30 minutes of roasting with a tantalizing glaze made with peach preserves, bourbon and orange liqueur
1 (12 to 16-pound) whole turkey, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium orange, cut in wedges
1/2 cup peach preserves
2 tablespoons bourbon
2 teaspoons orange liqueur or orange juice
Pickled peaches for garnish (optional)
- Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry with clean paper towels.
- Sprinkle salt and pepper in the cavities of the bird. Insert orange wedges into both cavities.
- 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°F (160°C) oven about 3 3/4 hours. Baste with the pan juices.
- Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and orange liquid. 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°F (85°C) in the thigh and 170°F (80°C) in the breast.
- Remove turkey from the oven, remove the orange wedges and allow the bird to rest for 15 to 20 minutes before carving.
- Place on a warm large platter and garnish with pickled peaches, if desired.
Makes 12 to 16 servings.
Recipe and photograph provided courtesy of The National Turkey Federation.