Roasted Turkey Breast with Peach Rosemary Glaze

4.8(87)

by Sunny Anderson·published 2015-07-22

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AmericanMain Dish

Servings

(4–6)

Total time

—

Calories / serving

530 kcal

Ingredients (12)

serves

2 cups apple cider, plus 2 tablespoonscider
1/4 cup salt, plus more for turkeysalt
3 to 5 sprigs thymethyme
3 sprigs rosemary plus 1 teaspoon choppedrosemary
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely choppedonion
1 tablespoon olive oil, plus more for turkeyolive-oil
Freshly ground black pepperpepper
1 (10-ounce) bag frozen peeled and sliced peaches, choppedpeach
2 tablespoons honeyhoney
1 teaspoon Worcestershire sauceworcestershire
1 tablespoon brown sugarbrown-sugar

Instructions (4 steps)

01In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
02Preheat oven to 425 degrees F.
03In 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 simmer and cook until peaches break down and glaze thickens, about 12 minutes.

04Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

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