Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

For a holiday centerpiece that tastes as amazing as it looks coat your roast turkey recipe in a sweet and tangy peach glaze. The turkey glaze creates a mouthwatering caramelized exterior on the elegant entree.

Source: Better Homes and Gardens


Credit: Con Poulos

Recipe Summary

3 hrs 35 mins
3 hrs
6 hrs 35 mins
plus leftovers


Ingredient Checklist


Instructions Checklist
  • For the turkey: Preheat oven to 325°F. Place the turkey on a rack in a roasting pan. Generously season the inside cavity of the turkey with salt and pepper. Stuff it with the peaches, lemon quarters, thyme, and rosemary. Tie the drumsticks together with 100% cotton kitchen string or twine. Tuck the wings under the body to keep them from burning. Brush turkey with 2 tablespoons melted butter. Generously season the outside of the turkey with salt and pepper. Roast for 2 1/2 hours.

  • Meanwhile, make the peach glaze: Melt 2 tablespoons butter in a small saucepan over medium heat. Add the onion and cook until tender, about 4 minutes. Add the preserves, orange juice, vinegar, mustard, and 1 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 35 minutes or until thickened, stirring occasionally.

  • Cut string or band of skin. Continue to roast for 30 minutes to 1 1/4 hours or until a meat thermometer registers 175°F when inserted deep into the thigh (but away from the bone), brushing with 1/2 cup of the peach glaze during the last 20 minutes of roasting time. Cover turkey loosely with foil during roasting, if necessary, to prevent overbrowning. Remove the turkey, cover with foil, and let it rest for 15 minutes before carving. Serve with remaining peach glaze.

Nutrition Facts

559 calories; fat 21g; cholesterol 239mg; saturated fat 6g; carbohydrates 19g; mono fat 6g; poly fat 5g; insoluble fiber 1g; sugars 13g; protein 70g; vitamin a 273.2IU; vitamin c 11.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 22.2mg; vitamin b6 1.4mg; folate 24.1mcg; vitamin b12 2.6mcg; sodium 803mg; potassium 622mg; calcium 59mg; iron 2.9mg.