Bourbon-Glazed Roast Turkey

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turkey_detail.jpgSubmitted by Sterling Vineyards

Paired with Sterling Vineyards Three Palms Vineyard Merlot 


Serves 18

Ingredients
  • 15 pound whole turkey, fresh or frozen (thawed)
  • salt and freshly ground black pepper
  • 1 large tart apple, quartered
  • 1 cup peach preserves
  • 3 Tablespoons bourbon
  • 2 teaspoons Angostura bitters
  • butter as needed
  • spiced pickled peaches for garnish, drained
Preparation

   1. Remove giblets (save liver for another use), neck and any visible fat from turkey; reserve for stock.
   2. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
   3. Season turkey inside and out with salt and pepper and place quartered apple in cavity.
   4. With kitchen string, tie the drumsticks together; twist wing tips behind back.
   5. Place turkey breast side up on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow roasting pan.
   6. Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours, basting regularly with pan juices.
   7. If at any time the breast shows signs of getting too brown, soak an 8 X 10 inch piece of cheese cloth in butter and place over breast; continue to baste regularly (detach to keep it from cooking into the meat).
   8. Meanwhile, combine preserves, bourbon and bitters in a small saucepan over low heat; cook until preserves are melted.
   9. During the last 30 minutes of roasting time, baste bird with bourbon peach glaze.
  10. Continue to roast until thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
  11. Remove turkey from oven. Discard apple quarters.

Allow turkey to rest in a warm place for 15-20 minutes before carving. Garnish with pickled peaches.

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