Roasted Turkey Breast with Peach Rosemary Glaze

Recipe courtesy Sunny Anderson, 2008

Show: Cooking for RealEpisode: Talkin' Turkey

Rated: 5 stars out of 5Rate itRead users' reviews (44)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 0 min
Total:: 3 hr 15 min

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Ingredients

2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly 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 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 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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Comments & Reviews

recipe Roasted Turkey Breast with Peach Rosemary Glaze
Tamieka Miramar, FL 01-03-2010
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Very YUMMY Turkey
Rated: 4 stars out of 5

Christmas was the first holiday that I made the holiday dinner all by myself. This was also the first time that I was doing... the turkey. We are from the islands, so we weren't raised eating turkey at all, and my complaint has always been that the turkey was too dry. This was the best turkey that I have ever tasted. My husband just moved here from Jamaica 2 1/2 years ago and normally avoids the turkey. This time, he was coming back for seconds (he had to try it since I was the one making it). For all who had dinner that night, they all commented on how good the turkey was! I also had a problem with the skin, so I just removed it and the peaches didn't break down as I had hoped. I think I will puree it on the next go. Thanks again; it was wonderful!!Read more
recipe Roasted Turkey Breast with Peach Rosemary Glaze
Kathy Des Moines, IA 12-25-2009
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Excellent recipe with a few modifications
Rated: 5 stars out of 5

After reading other reviews, I made a few modifications to this recipe. After baking the turkey at 425 for 10 minutes, the... skin wasn't browning like others had complained about. So I broiled it for about 4 minutes and it started to crisp up. For the glaze, the peaches didn't break down very well like others had said. I pureed the mixture after it had cooked down enough. It was perfectly thick and stuck very well to the turkey that way. The turkey turned out beautifully and was very moist and tender. I definately will make this again next year.Read more
recipe Roasted Turkey Breast with Peach Rosemary Glaze
Ny Plainfield, NJ 12-20-2009
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Thanksgiving has been changed for good!!!
Rated: 5 stars out of 5

I was so thankful to have seen your show prior to thanksgiving so I could use this recipe. My dinner was fabulous and... everyone enjoyed the turkey. The peaches and rosemary were delicious together. Thank you so much.Read more
recipe Roasted Turkey Breast with Peach Rosemary Glaze
kim anthem, AZ 12-09-2009
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Juicy Bord
Rated: 5 stars out of 5

My family loved this recipe. I should have chopped my peaches into smaller pieces, I ended up putting the whole mixture into... the food processor. It didn't fall off of the breast like the other comments I read. I agree with the othesr that the breast didn't really brown in that 15 min time frame. The skin turned out perfect my husband did spread some butter under the skin. While cooking I kept adding small amounts of chicken stock to the pan, that worked out to be the best turkey gravy ever.Read more
recipe Roasted Turkey Breast with Peach Rosemary Glaze
Jenelle Mountain View, CA 12-01-2009
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You know it is good when your Mother-in-law asks you for the recipe!
Rated: 5 stars out of 5

I am 22 and just hosted my first Thanksgiving. I made this turkey and it was amazing! My boyfriend's mom actually asked me... for the recipe! You know it's good when your mother in law asks you for the recipe! The only change that I made, was with the skin. When I went to take it out of the brine, the skin just looked kinda gross. It could have just been the turkey that I used, but I took the skin off and just glazed the actual turkey. It still turned out really good. Next time, I will just take the skin off right away and I will cut the peaches a lot smaller. But I plan on making it for my parents on Christmas! Best recipe ever =)Read more
recipe Roasted Turkey Breast with Peach Rosemary Glaze
KELLY milwaukee, WI 11-29-2009
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Moist meat and good flavor but skin doesn't get crispy
Rated: 4 stars out of 5

I've made only turkey breast for Thanksgiving for years and I have to say that this was a flavorful dish. I did have two... related sore spots, however: 1. It took longer than 15 minutes at 425 to brown the skin 2. The glaze softened the skin even after I cooked it at 425 for 30 minutes and got it nice and crispy. In other words, while the peach glaze was delicious (it didn't fall off while cooking like another reviewer said), having it meant that there was no yummy, crispy skin to enjoy. Rather, the skin was rubbery and I ended up cutting it away along with the peach glaze. The meat was delicious and moist thanks to the cider brine. That part of the recipe is a definite keeper. The overall cooking time for me was 30 minutes at 425 to brown the skin and 45 minutes at 350 to cook the meat. My turkey breasts were not pre-packaged but rather from the butcher so they looked like giant chicken breasts. I think some of the previous reviewers who had to cook for much longer might have had breast roasts. Overall, I will use the brine and roast the turkey according to the directions but make the peach glaze for a side dish or brush it on after the turkey is done cooking. It all was quite tasty except for the skin issue.Read more