The big Thanksgiving dinner is a week and a half away, but if you’re lucky, you might have a Friendsgiving or other warm-up dinner planned soon.
Kimberly Schlapman of the band Little Big Town makes this peach-roasted turkey for her family’s summer reunion, but it would be a refreshing break from the traditional Thanksgiving turkey — that is, if you have a willing crowd.
For the peach sauce:
2 Tbsp. butter
1 cup chopped yellow onion
4 fresh peaches, peeled and roughly chopped, or 2 cups chopped frozen peach slices
2 tsp. mustard powder
1/2 cup apple cider vinegar
1 cup orange juice
1 Tbsp. salt
For the turkey:
1 (12-14 lb.) whole turkey, thawed (neck and gibblets removed)
Salt and freshly ground black pepper, to taste
2 fresh peaches, peeled and quartered, or 1 cup frozen peach slices
2 lemons, quartered
10 thyme sprigs
10 rosemary sprigs
Make the peach sauce: Melt the butter in a small saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the peaches, mustard powder, vinegar, orange juice and salt. Reduce the heat, cover and simmer until the peaches are soft, about 20 minutes. Puree the sauce in a food processor or blender until smooth.
Heat oven to 425 degrees. Place turkey in a roasting pan. Generously season the inside cavity of the turkey with salt and pepper. Stuff it with the peaches, lemon quarters, thyme and rosemary. Tie the legs together with twine. Tuck the wings back and under the body to keep them from burning. You can also cover the wings with foil as they begin to brown, if needed.
Fill a meat injector with peach sauce and inject the sauce into the turkey, making sure to hit every part to distribute the sauce evenly. The turkey will start to plump up, and you’ll see the sauce ooze out a bit. Wipe off the excess, as it can burn. You’ll have some leftover sauce, but use as much as you can to get that flavor in there. When all the parts are injected, generously season the outside of the turkey with salt and pepper. (Discard any remaining sauce.)
Roast the turkey until the skin is browned, about 45 minutes. Reduce the temperature to 350 degrees and continue to roast until a meat thermometer reads 165 degrees when inserted deep into the thigh (but away from the bone), 2 to 2 1/2 hours (start checking at 1 hour). The juices in the thigh should run clear when pierced with a fork. Remove the turkey to a carving board and let it rest for 15 minutes before carving. Serves 8.
— From “Oh Gussie! Cooking and Visiting in Kimberly’s Southern Kitchen” (William Morrow, $29.99) by Kimberly Schlapman and Martha Foose