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.