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Directions

1. Remove giblets (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle turkey cavity with salt and pepper. Place quartered apple in cavity.
3. Tie drumsticks together and twist wing tips behind back.
4. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.
5. Roast turkey in a preheated 325 degree F oven about 3-3/4 hours.
6. Baste with pan juices.
7. Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted.
8. During the last 30 minutes of roasting time, baste bird with bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh.
9. Remove turkey from oven. Discard apple quarters. Allow turkey to rest for 15-20 minutes before carving.
10. Garnish with pickled peaches.