• 1 (4-5) pound boneless turkey roast, with skin, tied
• 1/4 pound sliced pastrami
• salt
• freshly ground black pepper
• garlic powder
• onion powder
• paprika
• parsley flakes
• 2 tablespoons olive oil
• kitchen twine
• 1 (20 ounce) can pineaple chunks

1. Preheat oven to 350˚ F.

2. Untie the turkey breast. If in a plastic sleeve, discard the sleeve or it will burn when you sear the turkey. Slide your fingers under the skin to loosen it and make a pocket. Slide the pastrami slices into this pocket.

3. Retie the turkey with kitchen twine. Liberally season both sides of the breast with the salt, pepper, garlic powder, onion powder, paprika, and parsley.

4. Heat the olive oil in a large skillet. When the oil shimmers, add the turkey, skin side down. Allow to sear until the skin is golden brown, 4-5 minutes. Turn and sear the other sides for 4-5 minutes each.

5. Transfer the turkey to a shallow baking dish that snuggly holds it.

6. While the pan is still hot add the pineapple chunks with their juices. Turn the heat to a medium-low. Scrape up the browned bits. Simmer until the sauce becomes syrupy and the pineapple turns an amber color, about 5-8 minutes. Pour this glaze over the turkey.

7. Bake 11⁄2- 13⁄4 hours. The turkey will continue to cook when removed from the oven.

8. Allow the turkey to rest for 15 minutes before slicing and serving.

9. Garnish with the pineapple sauce.

Just a cooking note, turkey breast dries out very easily so keep a close eye on the cooking time. If you are using a smaller roast, decrease the cooking time. If you have leftovers, don’t reheat, just bring to room temperature.