This recipe uses pineapple juice to really make it pop. I always keep pineapple juice on hand and turn to it whenever I need a sweetish-tartish liquid to energize flavor in a marinade or to give a smooth, moisture-laden richness to a casserole or to add a lively tangy glaze to poultry. You can enjoy this recipe hot straight from the oven or sliced in a sandwich or on a salad any time.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1-1/2 cups pineapple juice
- 3 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 to 1/2 teaspoon Sambal or Sriracha
- 1 tablespoon chopped fresh ginger
- 1 teaspoon thyme leaves
- 1 clove garlic, chopped
- turkey half breast, about 3 pounds
- salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees. Combine the pineapple juice, vinegar, soy sauce, honey, Sambal, ginger, thyme and garlic in a saucepan and whisk ingredients until smooth. Bring to a boil over medium-high heat. Simmer for 12-15 minutes, or until thickened slightly and syrupy. Set aside to cool. Rinse and dry the turkey breast and place it skin side up in a roasting pan. Sprinkle with salt and pepper if desired. Place the pan in the oven and immediately reduce the heat to 325 degrees. Roast for 20 minutes. Pour half the juice mixture over the turkey. Continue to roast for another 20 minutes. Pour the remainder of the juice mixture over the turkey. Continue to roast the turkey for another 20-35 minutes or until a meat thermometer placed in the thickest part of the breast measures 160°F, basting occasionally with the pan juices. Remove the turkey from the oven and let rest for about 15 minutes before carving. Serve with pan fluids.