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SOUTHERN ROAST TURKEY WITH BOURBON PEACH GLAZE
For cooking convenience, purchase a whole turkey equipped with Volk's
Pop-Up® Timer.
Servings: 22
Ingredients
| 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 |
Preparation
- 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.
- Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours, until the buttonhead of the Pop-Up Timer pops up.
- 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.
- 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