Ginger Peach Glazed Turkey
- Active Time 25m
- Total Time 3h 25m
Makes 6 to 8 servings
- For the Compound Butter:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried, crushed
- 2 teaspoons minced fresh sage leaves, or 1/2 teaspoon dried, crushed
- 1 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried, crushed
- 1/8 teaspoon kosher salt
- For the Turkey:
- One 10-12 pound turkey
- 3 1/2 cups chicken or turkey broth
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 sprigs fresh oregano
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 carrots, sliced
- 2 ribs celery, sliced
- 1 large onion, sliced
- 1 cup water
- 1 tablespoon arrowroot mixed with 3 tablespoons water
- For the Glaze:
- 1/4 cup peach slices, pureed
- 1/4 cup peach preserves
- 1 tablespoon honey
- 2 tablespoons maple syrup
- 2 teaspoons minced fresh ginger
- 1/8-1/4 teaspoon crushed red pepper flakes
TO MAKE THE COMPOUND BUTTER:
Cream the butter and herbs together in a small bowl and season with the salt and pepper.
TO MAKE THE TURKEY:
Preheat the oven to 350 degrees F. Remove the giblets from inside the turkey. Place the neck and all the giblets except the liver in a saucepan with the broth. Cover and simmer gently for 1 hour. Rinse the bird with cool water and pat dry with paper towels. Stuff the cavity with the herb sprigs, 1/2 teaspoon salt and 1/8 teaspoon pepper.
TO LOOSEN THE BREAST SKIN OF THE BIRD:
Poke the end of a small spoon between the breast meat and skin, starting at the open cavity of the turkey. Move the spoon over the breast to separate the skin from the meat; take care not to rip the skin. Do this on both sides of the breastbone. Place a spoonful of the compound butter under the skin, and press it out to distribute it evenly over the breast. Do this with half the compound butter, covering both sides of the turkey breast. Melt the rest of the butter and brush it over the skin of the turkey and season with the remaining salt and pepper. Truss the turkey with kitchen string.
Place the sliced vegetables and the water in a large roasting pan. Set the turkey, breast-side up, on top of the vegetables. Put the turkey in the preheated oven and roast for 15 minutes per pound, about 3 hours, basting the bird every half hour with the pan drippings.
TO MAKE THE GLAZE:
While the turkey roasts, heat all the ingredients for the glaze in a small pan. Whisk the glaze together until it is a smooth liquid, but don't heat the glaze for too long or it will get too thick; a minute or two will be fine. During the last 45 minutes of roasting the turkey, brush the glaze on the bird with a pastry brush. Paint the turkey 2 or 3 times with the glaze, letting each application brown before adding the next.
When the bird is done, check the internal temperature at the thickest part of the thigh. It should be 165 degrees to 170 degrees F. When the breast is pierced, the juices should run clear. Remove the bird from the oven and set it in a warm spot to rest for 20 minutes.
TO MAKE THE GRAVY:
Place the roasting pan over a medium flame and pour in the prepared giblet broth. With a wooden spoon, scrape up all the browned bits from the pan. Degrease the sauce, either by skimming it with a large spoon or by pouring the sauce into a degreasing cup. Return the sauce to the pan and bring to a simmer. Thicken the sauce with the arrowroot mixture by whisking it into the sauce, boiling to thicken, and seasoning to taste. Carve the turkey and serve with the gravy.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
861 calories; 28g total fat; 400mg cholesterol; 994mg sodium; 18g carbohydrates; 1g fiber; 127g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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