Plum-Glazed Turkey Breast With Sake and Pear Sauce

A interesting treatment of turkey breast.

• Ready In: 6 hrs 40 mins
• Serves: 6-8

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

1. The marinade: in a small bowl, stir the marinade ingredients together, add salt/pepper to taste.
2. Place the turkey breast in a large heavy-duty zip-lock plastic bag; pour the marinade in the bag.
3. Turn the turkey in the bag to coat it evenly; seal bag and refrigerate 3-4 hours.
4. Preheat oven to 375°.
5. Place turkey in a roasting pan; pour the marinade over the turkey.
6. Cover pan tightly with foil.
7. Roast 1 ½ to 2 hours or until internal temperature is 155°F.
8. Increase oven temperature to 425°; remove foil.
9. 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.
10. The skin should turn a deep brown color.
11. Place the turkey on a carving board and reserve the sauce in the roasting pan.
12. Cover the turkey with foil and let rest 15-20 minutes before carving.
13. Cut the turkey into ½-inch thick slices and overlap them on a serving platter.
14. Spoon the sauce over the turkey and garnish with the parsley.