Brined Turkey Breast With Peach Rosemary Glaze
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 cups apple cider, plus 2 tablespoons
- 1⁄4 cup salt
- 3 -5 sprigs thyme
- 3 sprigs rosemary, plus 1 teaspoon chopped
- 1 (3 3/4 lb) boneless turkey breast, with skin
- 1⁄2 cup onion, finely chopped
- 1 tablespoon olive oil, plus more if needed
- fresh ground black pepper
- 1 (10 ounce) bag frozen peeled and sliced peaches, chopped
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
directions
- In 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.
- Preheat oven to 425 degrees F.
-
For the glaze:
- In a small saucepan, saute onions in oil until softened.
- Add peaches, honey, Worcestershire sauce, brown sugar, rosemary 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.
- Remove turkey from brine and throughly pat dry with paper towels. Brush with oil and season with pepper.
- Place turkey in a roasting pan. Cook 15 minutes or until skin begins to turn golden.
- Reduce the oven temperature to 350 degrees F.
- 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.
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Reviews
-
WOW! this is an AWESOME recipe! I made a cpl changes doubling everything w/the exception of salt; exchanging fresh herbs with dried, choosing sage over rosemary due to availability and using 1/4 cup NO SALT SEASONING (similar to Mrs Dash) vs 1/4 salt. I also chose to cook up a turkey breast roast in a crockpot for 6 hrs, add of the ingredients frm the start and mk a gravy out of the drippings. it was fabulous! thank you.
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>