Brined Turkey Breast With Peach Rosemary Glaze

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups apple cider, plus 2 tablespoons
• 1/4 cup salt
• 3 -5 sprigs thyme
• 3 sprigs rosemary, plus 1 teaspoon chopped
• 1 (3 3/4 lb) boneless turkey breast, with skin
• 1/2 cup onion, finely chopped
• 1 tablespoon olive oil, plus more if needed
• fresh ground black pepper
• 1 (10 ounce) bag frozen peeled and sliced peaches, chopped
• 2 tablespoons honey
• 1 teaspoon worcestershire sauce
• 1 tablespoon brown sugar

Recipe

• 1 in a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary.
• 2 add turkey breast and enough water to cover the bird. cover and let brine in the refrigerator 2 hours.
• 3 preheat oven to 425 degrees f.
• 4 for the glaze:.
• 5 in a small saucepan, saute onions in oil until softened.
• 6 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.
• 7 remove turkey from brine and throughly pat dry with paper towels. brush with oil and season with pepper.
• 8 place turkey in a roasting pan. cook 15 minutes or until skin begins to turn golden.
• 9 reduce the oven temperature to 350 degrees f.
• 10 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.
• 11 let the turkey rest at least 10 minutes.