Honey-Glazed Turkey Breast with Roasted Pineapple

 

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

• 1 Heat oven to 325°F. 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.
• 2 Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. 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 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• 3 Pour pan drippings into measuring cup; skim off any excess fat. 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.