Bourbon-Peach Glazed Roasted Turkey

A sticky glaze made on the stovetop from peach preserves takes this incredibly juicy turkey to new heights. If you’re not in the mood for peaches, almost any fruit jam can be substituted.

Bourbon-Peach Glazed Roasted Turkey
Yields: 8-10 servings
  • 1 (19×23.5-inch) turkey-size oven roasting bag
  • 2 tablespoons kosher salt
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons ground black pepper
  • 1½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 (12-to 16-pound) whole turkey, giblets removed and patted dry
  • ¼ cup peach preserves
  • 1 tablespoon bourbon
  • ¼ teaspoon ground cardamom
  • Garnish: fresh herb sprigs, orange slices
  1. Preheat oven to 350°. Position rack in bottom third of oven. Spray inside of roasting bag with baking spray with flour or prepare as directed on box; place in a large roasting pan.
  2. In a small bowl, combine salt, sage, pepper, onion powder, and garlic powder. Season turkey with salt mixture, and tie legs together with butcher’s twine. Place in prepared bag, breast side up; close bag. Cut 6 vents, about ½-inch long, in top of bag.
  3. Bake in bottom third of oven, until a meat thermometer inserted in thickest part registers 165°, about 3 hours (15 minutes per pound). Let stand in bag for 15 minutes. Remove turkey, and reserve drippings for gravy, if desired.
  4. In a small saucepan, bring peach preserves, bourbon, and cardamom to a simmer over medium heat. Brush over turkey. Garnish with herbs and orange slices, if desired.