Roasted Turkey Breast or Thigh with Peach Rosemary Glaze

http://www.foodnetwork.com/recipes/sunny-anderson/roasted-turkey-breast-with-peach-rosemary-glaze-recipe/index.html

I made this for some friends a couple weeks ago- it was a big hit.  I still think I like the salting process over the brining process...but everyone seemed to like it.   (http://wightrecipes.blogspot.com/2012/01/to-brine-or-not-to-brine.html)

The recipe calls for a boneless turkey breast- I used 2 bone in turkey thighs...basically the recipe is for Turkey parts...you could even apply the principle for a whole turkey.  Just adjust cooking time to suit what you are using.

Ingredients:

• 2 cups apple cider, plus 2 tablespoons (or unsweetened apple juice)
• 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 (I used 2 bone in turkey thighs)
• 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 (or longer). 

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 (I found the peaches didn't break down to a glaze very well so at this point, I put everything in a blender and pureed it up then put it back in the pan- remember to use a cloth over the blender with hot items- they spray).  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 (I put it on a rack in the roasting pan and then put a little broth in the pan to keep things moist). Cook 15 minutes until skin begins to turn golden (I found this didn't really work, so I used the broiler for 10ish minutes till skin was golden then put oven to 350). Reduce the oven temperature to 350 degrees F and brush the top generously (all of it) 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 (for a boneless breast..my two bone in thighs took about 1 1/2 hrs). Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

This glaze is spectacular! It would go great on lots of things- chicken, pork even.