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Southern Roast Turkey with Bourbon Peach Glaze


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Southern Roast Turkey with Bourbon Peach Glaze


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Southern Roast Turkey with Bourbon Peach Glaze


  • Prep Time : 15 min
  • Cook Time : 4 hour
  • Ready Time : 4 hour, 15 min



  • 1 15- Pound WHOLE TURKEY, fresh or frozen (thawed)
  • 1-1/2 teaspoon 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
  • As needed pickled peaches, for garnish


1  Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry with clean paper towels.
2  Sprinkle salt and pepper in the cavities of the bird. Insert orange wedges into both cavities.
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 orange liquid. 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 and 170 degrees F in the breast.
8  Remove turkey from the oven, remove the orange wedges and allow the bird to rest for 15-20 minutes before carving.
9 Place on a warm large platter and garnish with pickled peaches.
10 Note: Provides 22 servings at 6 ounces per portion.

Source: National Turkey Federation

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2 Responses to Southern Roast Turkey with Bourbon Peach Glaze

  1. avatar says: Ellie23

    This recipe sounds amazing I would love to use it this year! But it doesn’t specify exactly what you need to do with the orange wedges. Please get back to me on that! Thanks :)

    • You stick them in the cavity of the bird, I fixed step 2 in the recipe above, thanks for pointing it out.

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