Southern Roast Turkey with Bourbon Peach Glaze - 5g Carbs
Prep Time: 25 Minutes
Servings: 20
1 15-lb WHOLE TURKEY fresh or frozen (thawed)
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 Cup peach preserves
2 Tbsp bourbon
2 tsp Angostura bitters
5 pickled peaches for garnish
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.
Note: Provides 22 servings at 6 ounces per portion.
355 Calories, 45g Protein, 258mg Sodium, 132mg Cholesterol,
16g Fat, 5g Carbs
From: NTF — www.eatturkey.com