Method

Remove giblets (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle turkey cavity with salt and pepper, and place quartered apple in cavity. Tie drumsticks together and twist wing tips behind back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan. Roast turkey in a preheated 325°F. oven about 3-3/4 hours. Baste with pan juices.
Meanwhile, in a small saucepan, combine preserves, bourbon and bitters over low heat. Cook until preserves are melted. During the last 30 minutes of roasting time, baste bird with bourbon peach glaze. Continue to roast until the thermometer registers 180°F. in the thigh. Remove turkey from oven. Discard apple quarters. Allow turkey to rest for 15-20 minutes before carving. Garnish with pickled peaches.

Recipe credit: National Turkey Federation (www.eatturkey.com)

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