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Ingredientes
- 4 1/2 lb turkey breast (4 1/2 to 5 pounds)
- 1 x pineapple
- 1/2 c. dry white wine Or possibly
- 1/2 c. apple juice
- 2 Tbsp. honey
- 2 Tbsp. soy sauce
- 1 tsp finely minced gingerroot Or possibly
- 1/2 tsp grnd ginger
- 1 lrg clove garlic -- finely minced
- 2 tsp cornstarch
- 2 Tbsp. cool water
Direcciones
- Heat oven to 325degrees 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.
- Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mix. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mix, till thermometer reads 170 degrees F. and juice is no longer pink when center is cut. Remove turkey and pineapple; keep hot.
- Pour drippings into measuring c.; skim off any excess fat. Add in sufficient water to drippings to measure 1 c.. Heat drippings to boiling in 1-qt saucepan.
- Mix cornstarch and cool water; stir into drippings. Boil and stir 1 minute.
- Serve with turkey.
- Yield: 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 97 | 34% |
| Total Fat 10.81g | 14% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 242mg | 10% |
| Potassium 492mg | 14% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.79g | 5% |
| Protein 33.92g | 54% |
