An elegant Southern twist to the traditional roast turkey.
Preparation Time: 50 mins
Cooking Time: 3 hrs
Extra Time: 8 hrs
(if necessary, for pre-thawing turkey)
Yield: 20 x 6 oz servings
Preheat oven to 325ºF.
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" 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 preheated 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 180ºF in the thigh and 170ºF 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.
* Peach halves, canned in natural juice and soaked in a small amount of peach or orange liqueur/extract, can be substituted for pickled peaches.