Honey-Glazed Turkey Breast with Roasted Pineapple
Add a sweet touch to the traditional Thanksgiving turkey with this tasty honey glaze and mouth-watering roasted pineapple.
You'll Need:
| 1 whole turkey breast (4 ½ to 5 lbs.) bone-in, thawed if frozen | 2 tbsp honey |
| 1 pineapple (3 lbs.), rind cut | 1 large clove garlic, finely chopped |
| ½ cup dry white wine (or apple juice) | 1 tsp finely chopped gingerroot or ½ tsp ground ginger |
| 2 tbsp soy sauce | 2 tsp cornstarch |
| 2 tsp cold water |
To Prepare
1. Heat oven to 325°F.
2. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
3. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices.
4. Mix wine, honey, soy sauce, gingerroot and garlic.
5. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F and juice is no longer pink when center of turkey is cut.
6. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
7. Pour pan drippings into measuring cup; skim off any excess fat.
8. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
