Brined Turkey Breast With Peach Rosemary Glaze

Recipe by Scoutie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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