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Brush turkey with 2 tablespoons melted butter. Generously season the outside of the turkey with salt and pepper. Roast for 2 1/2 hours. Meanwhile, make the peach glaze: Melt 2 tablespoons butter in a small saucepan over medium heat. Add the onion and cook until tender, about 4 minutes.

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Place all ingredients in a saucepan and heat on medium low for about 3-5 minutes until mixture melts and comes together. You can brush the turkey with some of the peach glaze about 20 minutes before you would take it out of the oven. I usually just use it as a glaze sauce on turkey slices after turkey is completely cooked.

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Add peaches, onion, ginger, lime juice and honey to a small food processor or blender and process until smooth. Add 1 cup of the peach mixture and turkey tenderloins to a large. Add 1 cup of the peach mixture and turkey tenderloins to a large ziploc bag. Reserve remaining half cup of the peach mixture and store it in the fridge.

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Place turkey in a baking pan sprayed with olive oil and set aside. Mix all the remaining ingredients together in a small bowl and stir to blend. Pour the marinade over the turkey and bake for 30-40 minutes.

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Preparation. Combine poultry seasoning, salt and pepper. Pour 1 cup broth over turkey; rub turkey inside and out with poultry seasoning mixture before roasting. Baste with pan drippings and.

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Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes. Remove the turkey from the brine and pat dry with paper towels (discard the brine.

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Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet.

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Heat your grill to medium heat. Season your turkey legs with salt and pepper and add to the grill. Cook for 45 minutes, rotating the turkey leg every 10 minutes. Baste with the peach bbq sauce and continue grilling and basting until the turkey legs reach an internal temperature of 180 degrees F.

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For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a.

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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

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Remove from heat. Take 1/4 cup of the peach "jam" and transfer to a blender, set the remainder aside. Pulse until mostly smooth to create a glaze. Roast the turkey for 1 hour then brush the top with the peach glaze. Continue cooking until the internal temperature at the thickest part reads 165 degrees F.

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2. Preheat oven to 200C. Place turkey in a large roasting pan, stuff cavity with ginger, spring onion, reserved spring onion tops (from glaze) and garlic, tuck wings under and truss legs with kitchen string. Brush turkey with soy sauce, drizzle with a little oil, rub well into skin, then roast until skin begins to turn golden (20-30 minutes).

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On the grill's side burner, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted. During the last 30 minutes of roasting time, baste bird with bourbon peach glaze. Continue to grill until the internal temperature in multiple locations is 165ºF. Remove turkey from grill. Discard apple quarters.

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In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.

Peach Turkey Meatballs

Place turkey on broiler pan in center of oven and roast for 20 minutes or until internal temperature reaches 165°F. Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half. Put in oven with turkey the last 10 minutes. Serving: Remove turkey breast from heat and let rest 5 minutes before slicing.

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Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 - 6 cups of water to a large pot. Bring the water & herbs to a boil and then remove from heat. Add the large packet (seasonings) to the pot and stir until dissolved - about 1 minute. Next, add water and/or ice to chill the brine mixture. Place the turkey into the brine.