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Southern Roast Turkey with Bourbon Peach GlazeTheWorldWideGourmet.com

Total time: more than 2 hr

Preheat oven to 325° F (160° C)
Preparation time: 15 minutes
Cooking time: 3-4 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:158.3 kcal

Proteins:20.1 g

Fats:7.9 g

Carbohydrate:0.1 g

Fibers:0 g

Sugar:0.1 g

Cholesterol:66.9 mg

Sodium:95.8 mg

Calcium:14.9 mg

Energy:563 kcal

Proteins:71.5 g

Fats:28.1 g

Carbohydrate:0.4 g

Fibers:0.1 g

Sugar:0.3 g

Cholesterol:238 mg

Sodium:340.7 mg

Calcium:53 mg

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INGREDIENTS

For 20 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

7000

g

turkey

125

ml

peach preserves

30

ml

bourbon

10

ml

angostura bitters

5

ml

salt

2.5

ml

black pepper

pickled peaches

METHOD

  1. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  2. Sprinkle salt and pepper in the cavities of the bird.
  3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
  4. 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.
  5. Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours. Baste with the pan juices.
  6. Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted.
  7. 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.
  8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
  9. Place on a warm large platter and garnish with pickled peaches.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Riesling

CHEF'S NOTES

In the South and Midwestern states, the bourbon peach glaze turkey might be more popular.



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