Cook time: 2 1/2 - 3 hours | Yield: 8 Servings
- 2 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 6 large peaches, 4 pitted and chopped, 2 pitted and quartered
- 2 teaspoon ground mustard
- 1/2 cup apple cider vinegar
- 1 cup orange juice
- 1/4 teaspoon pepper
- 2 lemons, quartered
- 1 small bunch thyme
- 1 small bunch rosemary
- 1 (12-14 lbs) whole turkey
Preheat oven to 425 degrees.
Add butter into a small pot. Add onions and cook until translucent about 3 minutes. Add the peaches, ground mustard, apple cider vinegar, orange juice and salt. Let simmer covered for 30 minutes until peaches are soft and cooked through.
Generously season the inside cavity of the turkey with salt and pepper. Stuff it with cut peaches, lemon, thyme and rosemary. Tie the legs together with twine. Tuck the wings back and under.
Using a meat injector, inject the peach sauce all over the turkey. Once all parts are injected. Generously season the outside of the turkey with salt and pepper. Place turkey into a roasting pan and put it in the oven. Lower the heat to 350 degrees about 45 minutes into cooking when skin is browned. Cook until meat thermometer reads 165 degrees F (inserted deep into the thigh but away from the bone) and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pan and let rest for 15 minutes before carving.