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Roasted Turkey Breast with Peach Rosemary Glaze Recipe

Roasted Turkey Breast with Peach Rosemary Glaze

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Average Rating:

Total Reviews: 72

Showing 51-60 of 72

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  • on December 27, 2008

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    I am a 55 yr. old guy who likes to cook, but am not necessarily a great cook. I HAVE to follow recipes, which is what I did with Sunny's turkey breast. This turkey was awesome!!! I did everything she said, to the letter, and I must say my only disappointment is that Sunny is not on t.v. enough!!!!

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  • on December 25, 2008

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    Sunny, this was my first turkey as a grown up. LOL It came out amazing & moist on the first time. My coworkers devoured it . Thanks for making me look good.

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  • on December 19, 2008

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    WOW!! Thank you, Sunny, for giving me the best turkey recipe ever. I made this recipe for Thanksgiving and it was very easy. It's the first time I ever tried brining anything, but it won't be the last. What a difference it makes in both flavor and moistness. I've never had a more moist turkey in my life and it will be a family favorite of mine from now on. Thank you, thank you, thank you.

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  • on December 13, 2008

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    Turkey was moist and delicious, as was the glaze. Best turkey dinner ever!!!!!!! From your fan Dan

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  • on December 12, 2008

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    I've never reviewed a recipe before-but this one is such a winner that I can't wait to make it again. We are just two & we ate it Thanksgiving Day & two days later reheated - then a few days later still moist ,flavorful & so delicious - as sandwiches.
    You are terific--keep them coming. Welcome to Food TV-Can't wait to cook more of your recipes.
    Thank you Sunny!
    June from a N.Y. suburb.

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  • on December 11, 2008

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    This was the first turkey I have ever cooked and it was a complete success. I was never a fan of turkey becuase it is usually dry. No this one! The only changes I had to make to what this recipe called for was the frozen peaches and turkey 'breast'. I couldn't find frozen peaches so I used frozen pineapple. Couldn't find a turkey breast. Nevertheless, I found a 'bundle' of turkey white and dark meat wrapped in string. I used a temperature indicator since oven times differ. My boyfriend was impressed that the brining only took 2 hours. I can't wait to impress others with this recipe. Sonny, keep those fantastic recipes coming!!!

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  • on December 07, 2008

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    I have brined turkeys in the past but this one interested me because you didnt have to heat and then cool the brine....I brined for 24 hrs. My turkey breast was larger then what was called for so the glaze kept slidding off - I wonder if the glaze could be placed under the skin? I will definately use at least this brine again.

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  • on December 03, 2008

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    What a find! I made a zillion mistakes and this still turned out flavorful, moist, and delicious. First off, I couldn't find a small turkey breast, so wound up with a big one, and just sloppily cut the back out. I brined breast in a bag inside of a bowl (no chance of spillage. I ran out of time so brined for 24 hours instead of 2. I was afraid it would be too salty so I added a couple more cups of apple cider when I realized it was going to be the next day before I could cook it.
    Instead of discarding the herbs after brining, I stuffed them under the skin.
    After browning, I poured "glaze" over turkey and big pieces didn't seem right. Went back to recipe and realized pieces are supposed to be chopped to make glaze. Duh. Gingerly picked peaches off hot turkey and put back on stove and cut up with scissors and mashed till glaze consistency. Reapplied. I liked so well, I make another batch left as whole pieces to serve as side dish. I didn't even measure anything as I usually do the first time making a new recipe. I added a little more brown sugar than called for. Love this recipe. If yours doesn't turn out to be delicious, then you are a really bad cook.

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  • on November 30, 2008

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    I was really pleased with the taste and texture of the brined turkey breast. Mine didn't brown in the 1st 15 mins, so I moved the breast to a low-sided pan and put on convection roast for 10 mins until the skin got brown. I then added the peach topping, which would be great as a side. My husband scraped the peaches off the top and put in dish so we could eat with each slice. I made Sunny's oven fried sweet potato & celery root dish as the side [could use less cayenne, WOW, my lips are still sizzling]. Is it just me or do others think that chicken and turkey just aren't the same quality. Everytime I buy chicken one of the pieces is shreddy or rubbery. I plan to brine most times from now on to prevent that from happening. Perhaps the brine "repairs" the tougher meat?
    I'll definitely make this again. Oh, the peaches would be great with pork too.

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  • on November 30, 2008

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    This was the best turkey breast I have done to date> The peach glaze was the key, the turkey in the apple brine made it very moist. I highly suggest this recipe to eberyone who wants a nice and juicy turkey breast. Thanks Sonny

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