Maple-Plum Glazed Turkey Breast

Ingredients

• 0.3 cup cider vinegar 
• 1 teaspoon mustard dry
• 2 cups plum jam red
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 1 cup maple syrup 
• 8  sage sprigs fresh
• 0.5 teaspoon salt 
• 5 pound turkey breast bone-in

Equipment

• sauce pan
• oven
• plastic wrap
• baking pan
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly.
2. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.
3. Loosen skin from turkey without totally detaching skin; sprinkle salt evenly under skin, and carefully arrange 4 sage sprigs on each side of breast. Replace skin, and place turkey in a lightly greased 11- x 7-inch baking dish.
4. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.
5. Bake at 325 for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.
6. Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours.
7. Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.
8. Maple-Plum Glazed Turkey Tenderloins: Substitute 2 (16-ounce) packages turkey tenderloins for breast.
9. Place tenderloins on a rack in a broiler pan coated with cooking spray; sprinkle evenly with salt, omitting sage. Baste with 3/4 cup maple-plum sauce.
10. Bake at 425 for 25 to 30 minutes or until done, basting often with remaining 3/4 cup maple-plum sauce.