Plum Glazed Roasted Turkey Breast with Sake and Pear Sauce

Diane's Recipes


From Seriously Simple Holidays

Serves 6 to 8

Recommended Wine: Pinot Noir and Gewürztraminer are perfect partners with the traditional Thanksgiving meal, and especially in this turkey dish where the fruits and Asian spices echo the flavors in the wines.

Marinade

1/4 cup Chinese Plum Sauce

1/4 cup Sake

1 tablespoon grated fresh ginger

1 leek, white and light green parts only, cleaned and finely chopped

1 pear, peeled, cored and chopped

Salt and freshly ground black pepper

1 (3 1/2-pound) boned and tied turkey breast

1 tablespoon Chinese Plum Sauce

2 tablespoons finely chopped parsley, for garnish

  1. In a small bowl, combine the marinade ingredients. Place the turkey breast in a large lock-top plastic bag and pour in the marinade. Turn the turkey to coat evenly. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for 3 to 4 hours. (If you don’t have time just go directly to step 2 and pour the marinade over the turkey.)

  1. Preheat an oven to 375F. Transfer the turkey from the marinade to a roasting pan and pour the excess marinade over the turkey. Cover the pan with foil tightly, place in the oven with the oven rack in the upper middle setting and roast for 1 1/2 to 2 hours (a 4 pound breast will take about 2 hours), or until the temperature is 160F.

  1. Increase the oven heat to 425F. Remove the foil. Brush the turkey with the plum sauce and roast for about 20 more minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165F, basting with the pan juices halfway through the cooking time. The skin should turn a deep brown color.

  1. Remove the turkey from the roasting pan and place on a platter. Let the turkey rest for 15-20 minutes before carving. Slice the turkey into 1/2-inch slices and place overlapping slices on a platter. Spoon the sauce over the turkey and garnish with parsley.

Advance Preparation: Can be made 4 hours ahead through step 2 and refrigerated.

The Clever Cook Could:

  • Use leftover turkey in a salad with spinach, pears and toasted pecans. Use the remaining sauce and add to basic vinaigrette.

  • Cut into 1 inch pieces and add to your favorite quick stir fry

  • Use leftover slices of the turkey for sandwiches and add a bit of the sauce to mayonnaise for the bread

  • Use cut up chunks for turkey pot pie

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