Before my family grew, there was a particular showpiece dish I liked to prepare on Thanksgiving Day for just my husband and I : Rosemary Turkey with Peach Chipotle Glaze. This small turkey portion was perfect for a small two-to-six-person gathering. Not to mention ideal for cooking in a small kitchen with a small stove and limited serving space.
Made in one-third of the time it takes a large traditional turkey to cook, this Thanksgiving feast is quick, easy, inexpensive and most importantly, delicious. The secret is in the brine and glaze. The brine tenderizes the meat for just a couple of hours and the glaze, made with canned peaches and chipotle adobo sauce, flavors every little tender bit of the juicy Turkey breast.
The result is a flavorful piece of Turkey breast with sweet, chunky pieces of peach and smoky hints chipotle. Very mild and not spicy at all.
Because the glaze is what gives this dish its magic, I like to use canned California Cling Peaches. Canned peaches are a staple in my pantry. They can be incorporated in so many sauces, marinades and desserts year round. No need to wait for peach season to prepare your favorite recipe. A recent study* by OSU has found that:
- Vitamin C levels were found to be almost 4x higher in canned than fresh and retained those levels during a 3-month storage period
- Folate levels were found to be 10x higher in canned than fresh and retained those levels during the storage period
- Antioxidants were found to be 1.5x higher in canned than fresh and retained those levels during the storage period
- Fresh and canned had comparable levels of Vitamin E
California Cling Peaches are picked and packed at the peak of ripeness, within 24 hours of harvest – locking in not only nutrition but also flavor! Canned peaches are conveniently washed, peeled, sliced/diced and ready for use at any time of the year. They also have 57% less sugar that the average yogurt serving and higher in antioxidants, vitamin A and C compared to fresh peaches.
The countdown is on! Thanksgiving is one week away and planning begins now. This year, I am hosting in my new home and nothing makes me happier than spending the holiday cooking for my loved ones.
- 2 1/4 cups apple cider
- 1/4 cup salt
- 6 sprigs thyme
- 4 sprigs rosemary
- 2 pounds turkey breast, boneless with skin
- 3 tablespoons olive oil, divided
- 1/2 cup onion, finely chopped
- 2 tablespoons chipotle adobo
- 1 can California Cling Peaches in light syrup, chopped
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- freshly cracked black pepper
- Combine 2 cups apple cider, salt, thyme rosemary in a large freezer bag. Seal and shake until all ingredients have combined. Add turkey, seal and shake bag, pressing with fingers to evenly distribute brine. Refrigerate for at least 2 hours.
- Preheat oven to 425° F.
- Heat 2 tablespoons oil in a small saucepan over medium heat. Add onions and cook until softened. Add chipotle adobo, peaches, Worcestershire sauce, sugar and remaining 1/4 cup cider. Bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until peaches break down.
- Remove turkey from brine. Place on a working area and brush with remaining oil. Season with pepper.
- Place turkey breast in a roasting pan. Cook for 25 minutes or until skin begins to turn golden and crisp. Reduce temperature to 350° F. Pour glaze on top of turkey, use a brush to cover evenly. Continue cooking for 55 minutes or until an instant read thermometer reads 165° F. Remove from oven and let turkey rest for at least 10 minutes before serving.
Recipe inspired by Sunny Anderson - Talkin' Turkey
According to OSU, “The nutritional content of canned peaches has been shown in this study to be comparable to that of fresh.”
*Study published in the February 2013 issue of the Journal of the Science of Food and Agriculture.
This is a sponsored post by California Cling Peaches. All opinions are my own. Thank you for supporting the brands that make this website possible.