Peach-Glazed Roasted Turkey Breast
  • 1 (2-3 lb, 1-1.4 kg) bone-in turkey breast with skin on
  • 1 tbsp kosher salt
  • ½ tsp dried rosemary
  • ¼ tsp pepper
  • 1 tbsp butter
  • 2 Cups frozen or fresh peeled and sliced peaches, chopped
  • 1 tsp Ginger, grated
  • 2 Tbsp Honey
  • 1 tsp Worcestershire sauce
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Apple cider
  1. The day before roasting, dry brine the turkey breast by combining the salt, rosemary and pepper in a small bowl. Rub the salt mixture under the turkey skin and place in a glass cooking dish, cover and refrigerate overnight.
  2. Bring the turkey breast to room temperature.
  3. Preheat the oven to 450 degrees F.
  4. Rub the turkey breast all over with the butter, rub some of it under the skin as well. Season the turkey with more pepper.
  5. Place the turkey in a roasting pan - if you only have a flat bottomed roasting pan then use a roasting rack with the pan or thick-cut vegetables.
  6. Place the pan in the oven and immediately lower the heat to 350 degrees F.
  7. In a large saucepan over medium-high heat, saute peaches, honey, ginger, Worcestershire sauce, brown sugar, and apple cider.
  8. Bring to a boil then lower to a simmer and cook until peaches break down and thicken similar to a peach jam.
  9. Remove from heat. Take ¼ cup of the peach "jam" and transfer to a blender, set the remainder aside. Pulse until mostly smooth to create a glaze.
  10. Roast the turkey for 1 hour then brush the top with the peach glaze.
  11. Continue cooking until the internal temperature at the thickest part reads 165 degrees F.
  12. Remove from oven and cover it loosely with foil. Rest the turkey for 10-15 minutes before serving.
  13. Carve the breast by beginning at the breast bone and running the knife as close to the ribs as possible until the breast is carved from the bone. Some meat will be left on the bone (think leftovers!). Once carved from the bone, slice the breast crosswise into slices.
  14. Serve turkey with the "peach" jam as a side.
Recipe by Life Love Liz at