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. Insert an oven-safe thermometer
into thickest part of the thigh, being careful it does not touch the
bone.
Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours.
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. Continue to roast until the thermometer registers
180 degrees F. in the thigh, or 170 degrees F. in the breast.
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. Note:
Provides 22 servings at 6 ounces per portion.
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