Ingredients for Brined Turkey Breast With Peach Rosemary Glaze
- 2 cups plus 2 tablespoons apple cider
- 2 tablespoons salt
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh rosemary
- 1 boneless turkey breast (about 2 1/2 pounds), skin on
- 1/2 cup chopped yellow onion
- 2 tablespoons olive oil
- freshly ground black pepper, to taste
- 2 cups peeled and sliced fresh peaches
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- cold water, as needed to cover
- paper towels
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Brined Turkey Breast With Peach Rosemary Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Brined Turkey Breast With Peach Rosemary Glaze
- In a large bowl, whisk together 2 cups apple cider, 2 tablespoons salt, 1 tablespoon fresh thyme leaves, and 1 tablespoon fresh rosemary needles.
- Add the turkey breast to the bowl. Add enough cold water to completely submerge the turkey.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 425°F (220°C).
- Prepare the glaze: In a small saucepan, sauté 1/2 cup chopped yellow onion in 1 tablespoon olive oil until softened, about 5 minutes.
- Add 2 cups peeled and sliced fresh peaches, 1/4 cup honey, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 tablespoon fresh rosemary, and 2 tablespoons apple cider to the saucepan.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook until the peaches break down and the glaze thickens, about 12-15 minutes, stirring occasionally.
- Remove the turkey breast from the brine and thoroughly pat it dry with paper towels.
- Brush the turkey breast with 1 tablespoon olive oil and season generously with freshly ground black pepper.
- Place the turkey breast in a roasting pan.
- Roast for 15 minutes at 425°F (220°C), or until the skin begins to brown.
- Reduce oven temperature to 350°F (175°C).
- Generously brush the turkey breast with the peach rosemary glaze.
- Continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C), about 45-60 minutes more (adjust cooking time as needed).
- Remove the turkey from the oven and let it rest for at least 10 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
306 g
Sugar
75g
Fat
43g
Carbs
7g
