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Whole Turkey Breasts

Cullen's Maple Plum Glazed Breast

2 cup red plum jam
1 cup maple syrup
1/4 cup cider vinegar
1 tbl grated lemon rind
2 tbl fresh lemon juice
1 tsp dry mustard
5 lb bone-in turkey breast - (to 5 1/2)
1/2 tsp salt
8 x fresh sage sprigs

 Method :
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. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.
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- by 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.
Bake at 325 degrees for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170 degrees, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.
Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours.
Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.
This recipe yields 10 servings.