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

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