This makes such delicious and moist turkey! I have changed the glaze before using dark cherries and cranberries instead of the peaches and that is scrumptious as well. I had to roast it longer to get to 165 degrees, about 40 minutes more, so you may want to plan on extra time. Prep time does not include brining time. This is from Sunny Anderson of Food Network.

Ingredients

4 serv.

apple cider, plus 2 tablespoons↗2 cups
salt↗1⁄4 cup
sprigs thyme↗3 -5
sprigs rosemary, plus 1 teaspoon chopped↗3
(3 3/4 lb) boneless turkey breast, with skin1
onion, finely chopped↗1⁄2 cup
olive oil, plus more if needed↗1 tablespoon
fresh ground black pepper↗
(10 ounce) bag frozen peeled and sliced peaches, chopped↗1 ounces
honey↗2 tablespoons
Worcestershire sauce↗1 teaspoon
brown sugar↗1 tablespoon

Step-by-step instructions

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
In a small saucepan, saute onions in oil until softened.
5
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.
6
Remove turkey from brine and throughly pat dry with paper towels. Brush with oil and season with pepper.
7
Place turkey in a roasting pan. Cook 15 minutes or until skin begins to turn golden.
8
Reduce the oven temperature to 350 degrees F.
9
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.
10
Let the turkey rest at least 10 minutes.

Source: food.com

Original recipe ↗

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