Bourbon-Glazed Roast Turkey
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15 pound whole turkey, fresh or frozen (thawed)
salt and freshly ground black pepper
1 large tart apple, quartered
1/2 cup peach preserves
3 tablespoons bourbon
2 teaspoons Angostura bitters
butter as needed

Remove giblets (save liver for another use), neck and any visible
fat from turkey; reserve for stock. Rinse turkey with cold running
water and drain well. Blot dry with paper towels. Season turkey
inside and out with salt and pepper and place quartered apple in
cavity. With kitchen string, tie the drumsticks together; twist
wing tips behind back. Place turkey breast side up on a wire
roasting rack (sprayed with non-stick cooking spray) in a shallow
roasting pan.

Roast turkey in a preheated 325F oven about 3-3/4 hours, basting
regularly with pan juices. If at any time the breast shows signs
of getting too brown, soak an 8 X 10 inch piece of cheese cloth in
butter and place over breast; continue to baste regularly (detach
to keep it from cooking into the meat).

Meanwhile, combine preserves, bourbon and bitters in a small
saucepan over low heat; cook until preserves are melted. During
the last 30 minutes of roasting time, baste bird with bourbon peach
glaze. Continue to roast until thermometer registers 180F in the
thigh, or 170F in the breast. Remove turkey from oven. Discard
apple quarters. Allow turkey to rest in a warm place for 15-20
minutes before carving.