Sunny Anderson's 5-Star Roasted Turkey Breast with Peach Glaze | Cooking for Real

Sunny's sweet and savory roasted turkey breast with peach glaze is an easy and delicious time-saver that will win your family over on Thanksgiving! #SunnyAnderson #Throwback #FoodNetwork #Turkey #Thanksgiving Watch Sunny on #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe ▶ https://foodtv.com/45ioj0A Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Turkey Breast with Peach Rosemary Glaze Level: Easy Total: 3 hr 15 min Prep: 15 min Inactive: 2 hr Cook: 1 hr Yield: 4 to 6 servings Ingredients 2 cups apple cider, plus 2 tablespoons 1/4 cup salt, plus more for turkey 3 to 5 sprigs thyme 3 sprigs rosemary plus 1 teaspoon chopped 1 (3 3/4-pound) boneless turkey breast with skin 1/2 cup onion, finely chopped 1 tablespoon olive oil, plus more for turkey Freshly ground black pepper 1 (10-ounce) bag frozen peeled and sliced peaches, chopped 2 tablespoons honey 1 teaspoon Worcestershire sauce 1 tablespoon brown sugar Directions In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours. Preheat oven to 425 degrees F. For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar 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. Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and 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. Let the turkey rest at least 10 minutes. Its temperature will continue to rise. Sunny Anderson's Roasted Turkey Breast with Peach Rosemary Glaze | Cooking for Real | Food Network https://www.youtube.com/watch?v=yKQvRWvE3-g