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Roasted Turkey Breast with Peach Rosemary Glaze Recipe

Roasted Turkey Breast with Peach Rosemary Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 21-30 of 72

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  • on November 24, 2010

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    I can only find bone-in turkey breast. Should the cooking time be reduced? I haven't tried this recipe yet. But it looks and sounds like it would be awesome. I am looking forward to a different glaze this year.

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  • on November 24, 2010

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    We made this last year and it's the absolute best! No one in our house really likes turkey, but we are looking forward to it tomorrow.

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  • on November 24, 2010

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    I'm gonna do the same with my whole turkey. Here's a link to a site that might help you with the brining. Good luck

    http://bbq.about.com/cs/turkey/a/aa110103a.htm

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  • on November 22, 2010

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    I relly want to make this with my 20 pound turkey. It's my 2nd time making a turkey. How can I adjust the ingridients for my big bird? Anybody? Please Help.

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  • on November 20, 2010

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    This recipe sounds wonderful but I have a question - will it work on a 7 lb turkey breast? Should I just double the recipe and extend the cooking time? What else should I consider? Thanks for your help! I love to cook, I am just a recipe follower and never know how to adjust it. :

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  • on May 30, 2010

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    My sister and I specifically followed this recipe for Thanksgiving Dinner one year, and it was just amazing! We did use a whole turkey and it still turned out tender and full of flavor. I'm completely satisfied with this recipe and I will use it again for this year.

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  • on April 06, 2010

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    Made this Easter Sunday. It was so good. Snuck a piece to mom shortly after removing it from the oven. She was amazed and asked for the recipe immediately. At dinner everyone loved it and nominated me the designated turkey preparer for ALL future family dinners. They don't know, I'll be making this before the next "family" dinner.

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  • on April 03, 2010

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    I have made this recipe several times and each time was a great success with my family. In fact, everyone loved it so much I prepared it for my Mom's 85th birthday party for 50 people. The turkey was extremely tender and flavorful. Very easy to prepare. I making it again for our family's Easter dinner.

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  • on January 03, 2010

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    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!!

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  • on December 25, 2009

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    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.

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