Thanksgiving only comes around once a year, but this 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 recipe is one you’ll want to save to enjoy again and again!
Why We Love This Turkey Recipe
What’s to love about this recipe? Maybe it’s the juicy, delicate, and sweet turkey or the fruity and floral peach-rosemary glaze that adds a next-level enhancement to already mouthwatering flavors, or maybe it’s really the tart and citrusy cranberry-orange sauce that serves as the perfect complement. Whatever it is, it’s undeniably satisfying and sure to thrill the whole table!
Tools You’ll Need Before You Start
- 2 Medium Saucepans
- Whisk
- Basting Brush
- 1 Oven-Safe Roasting Pan
- Zester
- Meat Thermometer
How to Make Peach-Rosemary Whole Roasted Turkey
As delicious as it is, turkey doesn’t usually make an appearance on a typical menu. So, when it’s time to sit down to a turkey dinner, you want to make sure you’re experiencing the best of the best for the occasion. That’s why we’re preparing this dish with an Omaha Steaks Whole Basted Turkey! Hand-selected by master butchers and ready to thaw and cook when it arrives on your doorstep, this premium, juicy, 10-lb. turkey delivers a delicate and sweet flavor, complemented by the generous basting of brown sugar and honey for a holiday or special occasion you’ll be talking about for years to come!
1. Cook a Turkey They’ll Gobble Up
You’ll start prepping your Omaha Steaks Whole Basted Turkey well in advance by thawing it in the refrigerator for up to 3 to 4 days – using Omaha Steaks thawing guide as a reference – before you’re ready to start cooking! Once fully thawed, preheat your oven to 425 degrees Fahrenheit, remove the trusses around the turkey’s legs, and pat dry with a paper towel to ensure all your wonderful seasonings and glazes stick properly.
Next, brush your turkey with olive oil and season it with salt and pepper before placing it breast-side up in an oven-safe roasting pan. Now you’re going to cook it for 10 minutes before reducing the temperature to 350 degrees Fahrenheit for 2.5 hours. This downtime is a great opportunity to work ahead to the next two steps and prepare your glaze and sauce!
2. Whisk Up the Glaze That Pays
Add some exquisite sweetness to your savory turkey with this fruity and floral peach-rosemary glaze. Start by adding your olive oil, delicate minced shallots, pungent garlic, and woodsy rosemary to a medium-sized saucepan. Sauté the mixture over medium-high heat for about 45 seconds until it’s tender and fragrant.
Next, whisk in your juicy peach preserves, flavorful chicken stock, umami-packed Worcestershire sauce, kosher salt, and black pepper and bring it all to a boil, then reduce the mixture to medium heat. Allow it to simmer for 8 minutes until it’s reduced by about 1/4 in volume and has achieved a glaze-like consistency perfect for coating your glorious turkey. Then simply remove it from the heat and keep it warm until it’s glaze time!
3. Create a Cranberry Sauce With the Best Zest
Luckily for you, this step is the easiest! To create a wonderfully citrusy sauce to perfectly complement your sweet and savory turkey, start by adding Grand Marnier to a medium-sized pan and reducing it by 1/2. Once reduced, add the sweet and sour zest and juice of one orange, sweet sugar, acidic orange juice, and perfectly tart frozen cranberries, then bring it all to a boil.
Allow it to simmer for 12 to 14 minutes until it’s been reduced to a syrupy consistency, then set it aside to cool to room temperature before serving.
4. Get Glazy With It
The turkey should take 3 to 3.5 hours to cook. Once your turkey has cooked for 2.5 hours, carefully remove it and glaze with half of the mouthwatering peach-rosemary glaze you whisked up, then place it back in the oven and cook it for another 15 minutes. After 15 minutes, remove and glaze the turkey again with the remaining peach-rosemary glaze and place it back in the oven, cooking it until the turkey breast reaches an internal temperature of 160 degrees Fahrenheit (make sure you’re using a reliable meat thermometer for this step!).
Once ready, remove your turkey from the oven, cover it, and allow it to rest for 30 minutes before serving – which will give the juices an opportunity to redistribute and allow carryover cooking to bring that temperature up to a perfect 165 degrees Fahrenheit! Serve with your flavor-packed cranberry sauce and give thanks for good eats!
Peach-Rosemary Whole Roasted Turkey
Ingredients
Peach-Rosemary Whole Roasted Turkey
- 1 Omaha Steaks Whole Basted Turkey
- Salt
- Pepper
- Olive oil
- Peach-rosemary glaze
Peach-Rosemary Glaze
- 1/2 cup peach preserves
- 1 cup chicken stock
- 1/4 cup shallots, minced
- 2 whole garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary leaves, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Salt
- Pepper
Zesty Cranberry-Orange Sauce
- 1 cup Grand Marnier, or other orange liquor
- Zest and juice of one fresh medium navel orange
- 1 cup orange juice
- 1/3 cup sugar
- 1 cup frozen cranberries
- Instructions
Instructions
Peach-Rosemary Whole Roasted Turkey
- Thaw turkey in refrigerator for up to 3 to 4 days prior to cooking.
- When ready to cook, discard plastic truss and pat dry.
- Preheat oven to 425 degrees Fahrenheit.
- Brush turkey with olive oil and season with salt and pepper.
- Place turkey breast-side up in an oven-safe roasting pan.
- Cook at 425 degrees Fahrenheit for 10 minutes and then reduce temperature to 350 degrees Fahrenheit.
- Continue cooking turkey for about 2.5 hours, basting turkey with pan juices every 30 minutes.
- Remove turkey and glaze with half of the peach-rosemary glaze. Place back in oven and cook for an additional 15 minutes.
- Glaze turkey with the remaining peach-rosemary glaze and place back in oven. Cook until the turkey breast reaches an internal temperature of 160 degrees Fahrenheit as indicated by a food thermometer (carryover cooking will increase the internal temperature to a perfect 165 degrees Fahrenheit).
- When fully cooked, remove turkey from oven, cover, and let rest for 30 minutes before serving.
Peach-Rosemary Glaze
- In a medium-sized saucepan, add olive oil and minced shallots, garlic, and rosemary and sautéé about 45 seconds on medium-high heat until tender and fragrant.
- Whisk in peach preserves, chicken stock, Worcestershire sauce, kosher salt, and black pepper and bring to a boil, then reduce to medium heat.
- Simmer for 8 minutes until slightly reduced, about a 1/4 in volume and glaze-like in consistency.
- Remove from heat and keep warm.
Zesty Cranberry-Orange Sauce
- Put Grand Marnier in medium-sized pan and reduce by 1/2, then add zest and juice of one orange, sugar, orange juice, and frozen cranberries and bring to a boil; simmer for 12 to 14 minutes until reduced to syrupy consistency.
- Set cranberry sauce aside to cool to room temperature.
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