Southern Roast Turkey with Bourbon Peach Glaze

• 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