Roasted Turkey Breast with Pineapple, Balsamic Vinegar and Sweet White Wine
Ronnie's Notes
Don't want to make a whole turkey?
Fortunately these days you can have it your way. Breast. Drumsticks. Whatever! Every part is sold separately. I always buy extra wings and necks when the whole gang is over.
I made this recipe using 3-pound half breast that was enough for 6 people.
The seasonings and liquids will also work with a large or two medium thighs or drumsticks or 4 wings. Double the ingredients for a whole breast. I’ve doubled this recipe when I roast a whole bird.
Instructions
Preheat the oven to 400°F.
Cut out the pineapple flesh and chop it into bite-size pieces.
Place the chunks in a roasting pan.
Place the turkey breast skin-side up on top of the pineapple chunks and brush the surface with olive oil.
Sprinkle with the garlic, ginger, thyme, salt and pepper to taste.
Place the turkey in the oven and reduce the heat to 350 degrees.
Roast for .
Mix the wine, Balsamic vinegar and honey and pour it over the turkey.
Continue to roast for or until a meat thermometer placed in the thickest part of the breast measures 160 degrees, basting occasionally with the pan juices.
Remove the turkey from the oven and let rest for before carving.
Serve with the pineapple and pan fluids.