Honey-Glazed Turkey Breast with Roasted Pineapple

 

1

bone-in whole turkey breast (4 1/2 to 5 lb), thawed if frozen

1

pineapple (3 lb)

1/2

cup dry white wine or apple juice

2

tablespoons honey

2

tablespoons soy sauce

1

teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger

1

large clove garlic, finely chopped

2

teaspoons cornstarch

2

tablespoons cold water

• 1 Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• 2 Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. In small bowl, mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture.
• 3 Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• 4 Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. In 1-quart saucepan, heat drippings to boiling. In small bowl, mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.