1 (15 pound) turkey, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup peach preserves
2 tablespoons bourbon
2 teaspoons Angostura bitters
5 pickled peaches for garnish

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2 inches deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3 3/4 hours. Baste with the pan juices.

Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters.

Cook until preserves are melted.

During the last 30 minutes of roasting time, baste the bird with the bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh or 170 degrees F in the breast.

Remove turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving.

Place on a warm large platter and garnish with pickled peaches. Yield: 22 servings at 6 ounces per portion.

Calories: 355 Protein: 45 g Sodium: 258 mg Cholesterol: 132 mg Fat: 16 g Carbohydrates: 5 g