Peach Rosemary Roasted Turkey

Thanksgiving only comes around once a year, but this peach-rosemary whole turkey recipe is versatile ­– and delicious – enough to enjoy as an impressive holiday meal or for any other special occasion year-round! So, if you’re looking for a dish that’s uniquely complex in taste but not in effort, our peach-rosemary whole roasted turkey with zesty cranberry-orange sauce recipe is one you’ll want to save to enjoy again and again!

Ingredients:

• 12-14 pounds whole turkey, thawed if frozen
• Salt and black pepper to taste
• 2 large peaches, sliced
• 3-4 sprigs fresh rosemary
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 cup chicken or turkey broth

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Pat the turkey dry with paper towels. Season the inside and outside of the turkey with salt and pepper.
3. Place the sliced peaches and fresh rosemary sprigs inside the turkey cavity.
4. In a small bowl, mix together the melted butter, honey, minced garlic, and Dijon mustard to create a glaze.
5. Brush the outside of the turkey with the honey-butter glaze, making sure to coat it evenly.
6. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
7. Place the turkey on a rack in a roasting pan.
8. Pour the chicken or turkey broth into the bottom of the roasting pan.
9. Roast the turkey in the preheated oven, basting with the honey-butter glaze every 30 minutes, until the internal temperature reaches 165°F (74°C). This typically takes about 15-20 minutes per pound.
10. Once the turkey is done, tent it with foil and let it rest for at least 20 minutes before carving.
11. Use the drippings from the pan to make gravy if desired.