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Asian-flavored marinade flavors roasted turkey breast

Sometimes I need a Seriously Simple recipe solution during the busy holiday season. This is my answer. Roasting a boneless turkey breast solves the problem of stuffing and carving a whole bird. Those who love stuffing can make their favorite dressing in a casserole and serve it on the side.

I like this Asian-flavored marinade that gives the turkey and juices a slightly unusual flavor, yet balances out the other bold holiday flavors. The best part is that the sauce is made while it cooks, so no gravy-making is necessary.

I like to serve this to my holiday guests because it adds conversation to the table with people trying to guess what makes the sauce so good. I often serve a side dish of cranberry sauce during the holidays as well. You can also make this in a few minutes on a busy weekday when you are in a rush. Just marinate a few hours ahead and then roast. Serve with mashed potatoes and green beans.

Turkey Tips

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

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

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

• Use cut-up chunks for turkey pot pie.

Contact Diane Rossen Worthington at www.seriouslysimple.com.

Plum-Glazed Roasted Turkey Breast With Sake and Pear Sauce

For the marinade:

14 cup Chinese plum sauce

14 cup sake

1 tablespoon grated fresh gingerroot

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

1 pear, peeled, cored and chopped

Salt and freshly ground black pepper, to taste

For the turkey:

1 turkey breast (3 12 pounds), boned and tied

1 tablespoon Chinese plum sauce

2 tablespoons finely chopped parsley, for garnish

In a small bowl, combine the marinade ingredients. Place the turkey breast in a large, zippered plastic bag and pour in the marinade. Turn the turkey to coat it evenly. Seal the bag and refrigerate for 3 to 4 hours.

Heat an oven to 375 degrees. 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 it in the oven and roast for 1 12 to 2 hours (a 4-pound breast will take about 2 hours), or until the temperature is 155 degrees, using a meat thermometer inserted into the thickest part of the breast.

Increase the oven heat to 425 degrees. Remove the foil. Brush the turkey with the plum sauce and roast for about 20 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 160 degrees, basting with the pan juices halfway through the cooking time. The skin should turn deep brown.

Remove the turkey from the roasting pan and place it on a platter. Cover it with foil. Let the turkey rest for at least 15 to 20 minutes to redistribute the juices before carving. Slice the turkey into 12-inch slices and place overlapping slices on a platter. Spoon the sauce over the turkey and garnish with parsley.

Makes 6 to 8 servings.


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