Recipe by Scoutie
This makes such delicious and moist turkey! I have changed the glaze before using dark cherries and cranberries instead of the peaches and that is scrumptious as well. I had to roast it longer to get to 165 degrees, about 40 minutes more, so you may want to plan on extra time. Prep time does not include brining time. This is from Sunny Anderson of Food Network.
Top Review by Tallie in Pacific NW
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.
- 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) bagfrozen peeled and sliced peaches, chopped
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
Directions See How It's Made
- 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.