The holidays are over, and what most of us want are Seriously Simple recipes that are full of flavor that don’t keep us in the kitchen. This turkey breast, bathed in fragrant, slightly Asian flavors will satisfy our desires.

I have embellished this basic recipe with a few of my own flavor components. You can make this in a few minutes on a busy weekday when you come home in the afternoon; the best part is the sauce is made while it cooks.

The beautiful orange sweet potato brings all the flavors and colors together. Make sure to buy a boned turkey breast that has held together with a woven string. When the turkey is finished cooking, I let it cool for a few minutes and then use scissors to cut away the string. You can marinate the turkey up to four hours before roasting.

Turkey breast can become dry, so that’s why I basically steam it by covering it with aluminum foil. If your breast is smaller, adjust the roasting time. Use a sharp carving knife to cut thin 1/2-inch slices so the meat stays juicy. Accompany with sizzling green beans and rice to soak up the sauce. Consider a complimentary wine such as pinot noir or gewürztraminer, where the fruits and Asian spices echo the flavors in the wines.

Plum-Glazed Roasted Turkey Breast with Sake, Pear and Sweet Potato Sauce

Serves 6 to 8

For the marinade:

1/4 cup Chinese Plum Sauce

1/4 cup sake

1 tablespoon grated fresh ginger

1 leek, white and light green parts only, cleaned and finely chopped

1 pear, peeled, cored and chopped

Salt and freshly ground black pepper

For the turkey:

1 (3 1/2-pound) boned and tied turkey breast

1 medium sweet potato, peeled and cut into 1 1/2-inch chunks

1 tablespoon Chinese Plum Sauce

2 tablespoons finely chopped parsley, for garnish, optional

1. In a small bowl, combine the marinade ingredients. Place the turkey breast in a large lock-top plastic bag and pour in the marinade. Turn the turkey to coat evenly. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for 3 to 4 hours. (If you don’t have time, just go directly to Step 2 and pour the marinade over the turkey.)

2. Preheat an oven to 375 F. Transfer the turkey from the marinade to a roasting pan and pour the excess marinade over the turkey. Place the sweet potato chunks around the turkey breast. Cover the pan with foil tightly, place in the oven with the oven rack in the upper middle setting and roast for 1 1/2 to 2 hours (a 4-pound breast will take about 2 hours), or until the temperature is 160 F.

3. Increase the oven heat to 425 F. Remove the foil. Brush the turkey with the plum sauce and roast for about 20 more minutes, or until a meat thermometer inserted into the thickest part of the breast registers 1650 F, basting with the pan juices halfway through the cooking time. The skin should turn a deep brown color.

4. Remove the turkey from the roasting pan and place on a platter. Let the turkey rest for 15 to 20 minutes before carving. Slice the turkey into 1/2-inch slices and place overlapping slices on a platter. Spoon the sauce over the turkey and garnish with parsley, if desired.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.