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
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 mixture.
Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine
mixture, until thermometer reads 170 degrees F and juice is no longer pink when
center is cut. Remove turkey and pineapple; keep warm.
Pour 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 gravy with turkey.
Yield: 16 servings
Posted by Marla at Recipe Goldmine 11/3/2001 9:46 am.