Ingredients
- 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 (Comice or Anjou)
- salt
- fresh ground black pepper
- Remaining Ingredients:
- 3 1/2 lbs boneless tied turkey breast
- 1 tablespoon chinese plum sauce
- 2 tablespoons finely chopped fresh parsley
Directions
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The marinade: in a small bowl, stir the marinade ingredients together, add salt/pepper to taste.
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Place the turkey breast in a large heavy-duty zip-lock plastic bag; pour the marinade in the bag.
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Turn the turkey in the bag to coat it evenly; seal bag and refrigerate 3-4 hours.
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Preheat oven to 375°.
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Place turkey in a roasting pan; pour the marinade over the turkey.
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Cover pan tightly with foil.
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Roast 1 ½ to 2 hours or until internal temperature is 155°F.
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Increase oven temperature to 425°; remove foil.
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Brush the turkey with the plum sauce and roast for about 20 more minutes, or until instant-read thermometer inserted into the thickest part of the breast reads 160°, basting with the pan juices halfway through cooking time.
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The skin should turn a deep brown color.
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Place the turkey on a carving board and reserve the sauce in the roasting pan.
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Cover the turkey with foil and let rest 15-20 minutes before carving.
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Cut the turkey into ½-inch thick slices and overlap them on a serving platter.
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Spoon the sauce over the turkey and garnish with the parsley.