• 1 Whole Turkey (15 lb) fresh or frozen (thawed)
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup peach preserves
• 2 Tbsp Bourbon
• 5 pickled peaches for garnish

1. Preheat oven to 325°F.
2. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
3. Sprinkle salt and pepper in the cavities of the bird.
4. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
5. 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.
6. Roast turkey about 3 hours 45 minutes.
7. Baste with the pan juices.
8. Meanwhile, in a small saucepan, over low heat, combine preserves, Bourbon and bitters. Cook until preserves are melted.
9. During the last 30 minutes of roasting time, baste the bird with the Bourbon/peach glaze. Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast.
10. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
11. Place on a warm large platter and garnish with pickled peaches.

(Grammie Jan)