2 cups red plum jam
1 cup maple syrup
1/4 cup cider vinegar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 (5 to 5 1/2-pound) bone-in turkey breast
1/2 teaspoon salt
8 fresh sage sprigs
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. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.
2. 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. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.
3. Bake at 325*F (160*C) for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170*F (75*C), basting with remaining 3/4 cup maple-plum sauce every 15 minutes.
4. 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.
Makes 10 servings
