Butter-Basted Turkey with Spiced Peach Preserves

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours 15 minutes (including resting)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed if frozen
• 4 tsp kosher salt, plus more to taste
• 2 tsp freshly ground black pepper
• 1 cup (2 sticks) unsalted butter, divided
• 1 1/2 cups peach preserves
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Pinch cayenne pepper (optional)
• 4 cloves garlic, smashed
• 1 large onion, quartered
• 1 lemon, quartered
• 4–6 sprigs fresh thyme, plus 2 tsp chopped
• 2–3 sprigs fresh rosemary
• 2 cups low-sodium chicken or turkey stock
• 1 tbsp all-purpose flour (for optional gravy)

Do This

• 1. Heat oven to 325°F (165°C). Pat turkey very dry, remove giblets, and tuck wings under.
• 2. Rub turkey all over (and under the skin where possible) with 1/2 cup softened butter, 4 tsp salt, and 2 tsp pepper.
• 3. Stuff cavity with onion, lemon, garlic, and herb sprigs. Place on a rack in a roasting pan with stock in the bottom.
• 4. Roast, uncovered, for about 1 1/2 hours while you make the glaze: melt 1/2 cup butter, peach preserves, brown sugar, vinegar, cinnamon, allspice, and cayenne.
• 5. Brush turkey generously with the warm peach-butter glaze every 20 minutes for the last 1 1/2–2 hours, tenting loosely with foil if browning too quickly.
• 6. Turkey is done when the thickest part of the thigh reaches 165°F (74°C). Rest 30 minutes before carving.
• 7. For simple gravy, skim fat, whisk 1 tbsp flour into pan drippings, simmer, and adjust seasoning.

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Why You’ll Love This Recipe

• Classic roast turkey comfort with a gentle, sunny sweetness from peach preserves.
• Rich melted butter keeps the meat juicy and the skin beautifully browned and crisp.
• Warm spices stay subtle, so it still tastes like traditional homestyle turkey, just a little more special.
• Easy enough for a first-time turkey cook, impressive enough for a holiday table.

Grocery List

• Produce: 1 large onion, 1 lemon, 4 cloves garlic, optional carrot and celery for roasting pan, fresh thyme, fresh rosemary, optional fresh sage
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), peach preserves (about 1 1/2 cups), light brown sugar, apple cider vinegar or lemon juice, kosher salt, black pepper, ground cinnamon, ground allspice, cayenne pepper (optional), low-sodium chicken or turkey stock, all-purpose flour (for gravy)

Full Ingredients

Turkey & Base Seasoning

• 1 whole turkey, 12–14 lb, thawed if frozen
• 4 tsp kosher salt (use a bit less if using table salt)
• 2 tsp freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter, very soft
• 4 cloves garlic, smashed
• 1 large onion, quartered
• 1 lemon, quartered
• 4–6 sprigs fresh thyme
• 2–3 sprigs fresh rosemary
• Optional: 3–4 fresh sage leaves

Spiced Peach-Butter Basting Glaze

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups peach preserves (or peach jam)
• 2 tbsp light brown sugar, packed
• 1 tbsp apple cider vinegar or freshly squeezed lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Pinch cayenne pepper (optional, for gentle warmth)
• 2 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme)
• 1/4 cup low-sodium chicken or turkey stock (to thin the glaze slightly, if needed)

Roasting Pan Setup

• 2 cups low-sodium chicken or turkey stock
• 1 carrot, cut into large chunks (optional, for flavor)
• 1 rib celery, cut into large chunks (optional, for flavor)
• Extra sprigs thyme and rosemary (optional)

Optional Simple Pan Gravy

• Pan drippings and juices from the roasting pan
• 1 tbsp unsalted butter (if needed)
• 1–2 tbsp all-purpose flour
• Up to 1 cup additional stock, as needed to thin
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw and Dry the Turkey

If your turkey is frozen, thaw it in the refrigerator for several days ahead of time (about 24 hours for every 4–5 lb). On cooking day, remove all packaging, and take out the neck and giblet packet from the cavities. Pat the turkey very dry with paper towels inside and out; dry skin is key to crisp, golden-brown results.

Let the turkey sit at room temperature for 30–45 minutes while you prepare the other ingredients. This takes the chill off and helps it cook more evenly.

Step 2: Season the Turkey with Butter, Salt, and Herbs

Preheat your oven to 325°F (165°C). Place a rack in the lower third of the oven. Set a roasting rack inside a large roasting pan, or make a rack by crumpling a few rings of foil.

In a small bowl, combine the 1/2 cup softened butter with 4 tsp kosher salt and 2 tsp black pepper until smooth. Gently loosen the skin over the breast meat by sliding your fingers between the skin and the meat, being careful not to tear it. Rub some of the seasoned butter directly onto the breast meat under the skin, then spread the rest all over the outside of the turkey, including legs and thighs.

Stuff the main cavity with the onion quarters, lemon quarters, smashed garlic, and the sprigs of thyme, rosemary, and sage (if using). Do not pack too tightly; you want air to circulate so the bird cooks evenly. Tuck the wing tips under the body to prevent burning. If you like, loosely tie the legs together with kitchen twine.

Step 3: Prepare the Roasting Pan and Start Roasting

Scatter the carrot and celery chunks (if using) in the bottom of the roasting pan, along with a few extra herb sprigs. Pour in 2 cups of stock. This liquid will keep the drippings from burning and will become the base for your gravy.

Place the turkey breast-side up on the rack in the pan. Slide the pan into the preheated oven. Roast, uncovered, for about 1 1/2 hours without basting. Rotate the pan once halfway through if your oven has hot spots. During this time, the skin will begin to turn light golden and the butter and juices will start to sizzle in the pan.

Step 4: Make the Spiced Peach-Butter Glaze

While the turkey roasts, prepare the basting glaze. In a medium saucepan over low heat, melt 1/2 cup butter. Add the peach preserves, brown sugar, and apple cider vinegar (or lemon juice). Stir until the preserves loosen and the mixture is smooth and glossy.

Stir in the cinnamon, allspice, cayenne (if using), and chopped thyme. If the glaze seems very thick, whisk in up to 1/4 cup stock a little at a time, until it is pourable but still nicely syrupy. Keep the glaze warm over very low heat, or rewarm it briefly before each basting session so it spreads easily over the turkey.

Step 5: Baste with Peach-Butter and Finish Roasting

After the turkey has roasted for about 1 1/2 hours, begin basting with the warm peach-butter glaze. Using a heatproof brush or spoon, coat the breast, legs, and thighs generously. Return the turkey to the oven.

Continue roasting for another 1 1/2–2 hours, basting with more glaze every 20 minutes. If any glaze starts to burn on the bottom of the pan, add a splash of stock and gently scrape up any dark bits. If the skin on the breast or tips of the drumsticks become too dark before the meat is done, tent those areas loosely with foil.

Begin checking the internal temperature after about 2 3/4 hours of total cook time. Insert an instant-read thermometer into the thickest part of the thigh (without touching bone). The turkey is done when it reaches 165°F (74°C) in the thigh and at least 160°F (71°C) in the breast. For a 12–14 lb bird, this typically takes about 3–3 1/2 hours total.

Step 6: Rest the Turkey and Carve

When the turkey is done, carefully transfer it to a cutting board or serving platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced.

Meanwhile, skim off any excessive surface fat from the roasting pan, reserving the flavorful drippings for gravy if you like. After resting, remove the aromatics from the cavity and discard. Carve the turkey: remove the legs and thighs, then the breast halves, slicing the breast meat against the grain. Arrange the slices and pieces on a warm platter and drizzle lightly with any extra peach-butter glaze, if you have some left.

Step 7: Optional – Make a Simple Pan Gravy

Place the roasting pan over medium heat on the stovetop (or pour the drippings into a saucepan). If the pan is very dry, add 1 tbsp butter. Sprinkle 1–2 tbsp flour over the fat and drippings, whisking constantly to form a smooth paste. Cook for 1–2 minutes to remove any raw flour taste.

Gradually whisk in up to 1 cup stock, a little at a time, until the gravy reaches your desired thickness. Simmer for 3–5 minutes, whisking often, until silky. Taste and season with salt and pepper as needed. Serve warm alongside slices of turkey so guests can enjoy that buttery, subtly peach-scented flavor in every bite.

Pro Tips

• Dry equals crisp: The drier the turkey skin before roasting, the better it browns. Pat it very well with paper towels and avoid covering it tightly during cooking.
• Split the glaze for safety: If you plan to brush some glaze on the carved turkey at the table, keep a separate, untouched portion for that and only use one portion for basting raw poultry in the oven.
• Watch the color, not just the clock: Every oven is a little different. If your turkey is browning fast, tent with foil. If it looks pale, you can raise the oven temperature to 350°F (175°C) for the last 20–30 minutes.
• Use a thermometer: An instant-read thermometer is the most reliable way to know when your turkey is done without overcooking the breast.
• Make it ahead-friendly: You can mix the peach-butter glaze a day or two ahead and keep it in the refrigerator. Gently rewarm before using.

Variations

• Smoky Peach Turkey: Add 1/2 tsp smoked paprika and a pinch of chipotle powder to the glaze for a subtle smoky, barbecue-style note that still feels homey.
• Extra-Herby Version: Increase the fresh thyme and rosemary in both the rub and the glaze, and tuck a few sage leaves under the skin for a more traditional herb-forward flavor with just a whisper of peach.
• Bourbon-Peach Glaze: Replace 2–3 tbsp of the stock in the glaze with bourbon, simmering for a few minutes to cook off the harsh alcohol taste. This adds a warm, cozy depth that pairs beautifully with holiday sides.

Storage & Make-Ahead

Carved turkey meat keeps well in an airtight container in the refrigerator for 3–4 days. Spoon some of the pan juices or a bit of extra stock over the slices before chilling to keep them moist. Reheat, covered, in a 300°F (150°C) oven with a splash of stock until warmed through, or gently reheat portions in a covered skillet. For longer storage, freeze sliced turkey tightly wrapped for up to 2–3 months; thaw overnight in the refrigerator before reheating.

To make ahead, you can dry-brine the turkey by rubbing it with the salt and pepper up to 24 hours in advance, then refrigerating uncovered so the skin dries out. Prepare the peach-butter glaze 1–2 days ahead and store in a jar in the fridge. On the day of serving, bring the turkey out to take off the chill, rub with softened butter, and roast as directed, basting with your pre-made glaze.

Nutrition (per serving)

Approximate for 1/10 of the turkey with some skin and a bit of glaze: about 450 calories; 55 g protein; 20 g fat; 9 g carbohydrates; 7 g sugars; 0 g fiber; 700 mg sodium. Actual values will vary based on the size of the turkey, how much skin and glaze are eaten, and whether you use the gravy.