Ginger Peach Glazed Turkey Recipe

 Ginger Peach Glazed Turkey Recipe

• Compound Butter:
• 8 tablespoons unsalted butter, at room temperature
• 1½ tablespoons minced fresh thyme leaves
• 2 teaspoons minced fresh sage leaves
• 1½ teaspoons minced fresh oregano
• 1/8 teaspoon kosher salt
   
• Turkey:
• 1  10 -12 lbs turkey
• 3½ cups 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 fresh onion, sliced
• 1 cup water
• 1 tablespoon arrowroot mixed with 3 tablespoons water
   
• 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

Time: 3½ hours
Serves: 6 - 8

• Butter:
  In a small bowl, cream together the butter and herbs then season with the salt and pepper.
   

• Turkey:
  Preheat the oven to 350 degrees F. Remove the giblets from the turkey. In a saucepan, place the neck and all the giblets, excluding the liver, with the broth. Cover then allow to gently simmer for 1 hour. Rinse the turkey with cool water and use paper towels to pat dry. Use herb sprigs, 1/2 teaspoon salt, and 1/8 teaspoon pepper to stuff the cavity.
   

• Starting at the open cavity of the turkey, place the end of a small spoon between the breast meat and the skin. Slowly move the spoon across the breast to separate the skin from the meat, taking care not to tear the skin. Do this on both sides of the breastbone in order to loosen the skin. Put a spoonful of the compound butter under the skin, pressing it out to spread it evenly across the breast. Cover both sides of the turkey breast, using half of the compound butter. Melt the remaining half of the butter then gently brush it over the skin of the turkey. Season with the rest of the salt and pepper. Truss the turkey with kitchen string.
   

• Place the sliced vegetables and the water in a large roasting pan then position the turkey on top of the vegetables, breast side up. Place the turkey in the preheated oven and roast for approximately 3 hours (15 minutes per pound), use the pan drippings to baste the turkey every 30 minutes.
   

• Glaze:
  Make the glaze whilst the turkey is roasting. Place all ingredients, as listed in the recipe, in a small saucepan and heat for a couple of minutes only to prevent the liquid from becoming too thick, whisking together until liquid is smooth. Use the glaze to brush over the turkey approximately 45 minutes before roasting is complete. Allow the glaze to brown then repeat the process 2 to 3 times.
   

• Check the turkey is cooked by checking the internal temperature at the thickest part of the thigh. It should be 165 to 170 degrees F. When the breast is pierced, the juices should run clear. Remove the turkey from the oven and stand in a warm spot for 20 minutes.
   

• Gravy:
  Place the roasting pan over a medium flame and pour in the prepared giblet broth. Scrape up all the browned bits from the pan with a wooden spoon. 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.

• Cooking time may vary.
• Leave to cool before carving.
• Allow to cool a little before serving.

• Serve with your choice of vegetables
• Goes well with white wine
• Great for a Thanksgiving or Christmas Meal

Turkey Recipes Index