Sometimes I need a Seriously Simple recipe solution during the busy holiday season. This is my answer. Roasting a boneless turkey breast solves the problem of stuffing and carving a whole bird. For those of you who love your stuffing, know that you can make your favorite dressing in a casserole and serve it on the side.

I like this Asian flavored marinade that gives the turkey and juices a slightly unusual flavor, yet balances out the other bold holiday flavors. The best part is that the sauce is made while it cooks so no gravy making is necessary. I often serve a side dish of cranberry sauce during the holidays as well.

I like to serve this to my holiday guests because it adds conversation to the table with people trying to guess what makes the sauce so good. Remember that you can also make this in a few minutes on a busy weekday when you are in a rush. Just marinate a few hours ahead and then roast. Serve with mashed potatoes and green beans.

To drink? A pinot noir or gewurztraminer are perfect partners with the traditional Thanksgiving meal, and especially in this turkey dish, where the fruits and Asian spices echo the flavors in the wines.

Turkey Tips:

--Use leftover turkey in a salad with spinach, pears and toasted pecans. Use the remaining sauce and add to basic vinaigrette.

--Cut into 1 inch pieces and add to your favorite quick stir-fry.

--Use leftover slices of the turkey for sandwiches and add a bit of the sauce to mayonnaise to spread on the bread.

--Use cut-up chunks for turkey pot pie.

Plum Glazed Roasted Turkey Breast with Sake and Pear Sauce

Serves 6 to 8.

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

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

1 tablespoon Chinese plum sauce

2 tablespoons finely chopped parsley, for garnish

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. Cover the pan with foil tightly, place in the oven and roast for 1 1/2 to 2 hours (a 4-pound breast will take about 2 hours), or until the temperature is 155 F, using a meat thermometer inserted into the thickest part of the breast.

3. Increase the oven heat to 425F. 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 160 F, basting with the pan juices halfway through the cooking time. The skin should turn deep brown.

4. Remove the turkey from the roasting pan and place on a platter. Cover with foil. Let the turkey rest for at least 15 to 20 minutes to redistribute the juices 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.

Advance preparation: This can be made 4 hours ahead through step 1 and refrigerated.

(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.)