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Peach-Rosemary Glazed Turkey Breast Recipe


Who needs a whole turkey when you can make a breast that tastes this good? It's a delicious blend of sweet and savory flavors that delight your palate at every bite. Seriously, it's the best turkey you'll ever have, I promise! 

It's my own version of Sunny Anderson's original recipe that I watched on the Food Network almost 10 years ago, and it's been part of our family ever since. Thank you, Sunny! 



PREP TIME:  8-12 hours

COOK TIME: 3-3.5 hours


For Turkey:

10 cups apple cider, plus 2 tablespoons below
3/4 cup salt
8-10 sprigs of rosemary
8-10 sprigs of thyme
6 lb turkey breast 
2 tablespoons garlic butter
1/2 cup chopped sweet onions
1/4 cup chopped roasted garlic
Olive oil (about 2 tablespoons)
Kosher salt (about 3 pinches)
Coarse ground pepper (about 3 pinches)

For Peach Glaze:

Olive oil (about 2 teaspoons)
1/2 cup chopped sweet onions
1 (16-ounce) bag of frozen peaches (no sugar added)
2 tablespoon light brown sugar
4 tablespoons honey
2 tablespoons apple cider
2 teaspoons Worcestershire sauce


Stage One: Brining the Turkey

1. Add salt, apple cider and herbs to a large bowl. Stir well.
2. Place the turkey in a large pot and pour the brine over the turkey.
3. Add water to the pot until the turkey is completely submerged.
4. Cover and refrigerate for 8-12 hours.

Stage Two: "Dressing" the Turkey

1. Pre-heat oven to 425.
2. Remove turkey from the pot and pat dry.
3. Brush the skin of the turkey with olive oil.
4. Lightly season with a few pinches of kosher salt and pepper.
5. Using meat shears, make several incisions under the skin of the turkey. Place enough garlic butter, onions and roasted garlic inside the hole to fill it.
6. Place the turkey in a roasting pan and cook for 20-30 minutes, or until the skin turns golden brown.
7. Remove the turkey from the oven and set aside. Reduce the oven temperature to 350. 



Stage Three: Preparing the Glaze

1. Heat olive oil in a medium saucepan. When the oil is hot, add onions and saute until tender.
2. Add peaches, brown sugar, honey, apple cider and Worcestershire sauce. 
3. Bring the mixture to a boil, then let simmer for 20 minutes until it starts to thicken.



Stage Four: Roasting the Turkey

1. Brush the the skin of the turkey with honey.
2. Spoon the peach glaze (which really resembles more of a chutney) on the turkey. Don't worry if the peaches fall off, just pack as much of the glaze on as you can before you put the turkey back into the oven.
3. Continue cooking the turkey for 1.5-2 hours, or until it's a nice deep brown with an internal temperature of 165.
4. Let the turkey rest for 10-15 minutes before serving.


Copyright 2017, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved. 







Riche Holmes GrantHey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

When I'm not busy taking orders from my #miniboss, I'm contributing to or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

Get my FREE book on How to Make the Best Food for Your Baby here!

I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!



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