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Honey-Glazed Turkey Breast with Roasted Pineapple
Honey-Glazed Turkey Breast with Roasted PineappleMakes 16 servings

Prep Time: 30 min.
Roasting Time: 2 hrs.


  • 1 - bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
  • 1 - pineapple (3 pounds)
  • 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


Preheat oven to 325F. 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.

  1. Cut rind from pineapple.  Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. 
  2. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. 
  3. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170F and juice is no longer pink when center of turkey is cut. 
  4. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
  5. Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. 
  6. Heat drippings to boiling in 1-quart saucepan. 
  7. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.


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