I’m not quite sure how it happened so fast, but we’re now only nine days (!!!) from chowing down on turkey celebrating Thanksgiving.

Considering how all the stores transitioned to all things Christmas weeks ago (yes, I actually heard “Silver Bells” while shopping the day after Halloween—absolute craziness), I think Thanksgiving gets a little lost in the shuffle. And considering how it’s my favorite holiday, hands down, I think that’s a little sad.

Nonethless, I’m thankful it’s not going to be long until what I’ve nicknamed “the Super Bowl of home cooking.” Once again, I’ll be making my all-time favorite turkey recipe, Sunny Anderson’s terrific Roasted Turkey Breast with Peach Rosemary Glaze.

Until I tried this turkey, I was always a little apathetic about the bird. With so many great side dishes (cornbread stuffing, green bean casserole and homemade sweet potato biscuits, anyone?), why save room for turkey?

No doubt, the idea of peaches and rosemary with turkey may seem a little strange, but trust me, this turkey will change your life. When I saw Sunny make it on Food Network, it was one of those moments when I wanted to reach into the television and grab some from the serving platter. Yeah, that’s how good it looked.

So if you’re looking to shake things up a little this Thanksgiving, here’s Sunny’s recipe. And to all, a very Happy Thanksgiving.

Roasted Turkey Breast with Peach Rosemary Glaze

(This recipe is four to six servings, but if you like dark meat and/or have more guests for dinner, I think it would work fantastically with a whole turkey, too)


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

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. Serve and enjoy! 🙂