- 1 x 800g / 1lb 12oz turkey breast roll joint
- 2 tbsp hoisin sauce
- 4 tbsp plum jam
- 2 tbsp oil
- 3 tbsp light soy sauce
- 150ml / A pint orange juice
For plum sauce
- 300g/10oz fresh plums, rinsed and stoned
- 2 shallots, peeled and chopped
- 25g/1oz dark brown sugar
- 1 tbsp red wine vinegar
- Fresh plums and flat leaf parsley to garnish
Preheat the oven to 180°C/350°F/Gas Mark 4, 10 minutes before roasting. Wipe the joint and reserve.
Heat the hoisin sauce, plum jam, oil and soy sauce and stir until smooth. Brush over the turkey joint and leave lightly covered in the fridge for at least 30 minutes.
When ready to cook, place in a roasting tin, pour over the marinade and pour the orange juice round. Roast in the preheated oven for 1 hour 26 minutes. Baste occasionally with the juices in the pan.
Meanwhile place the plums, shallots, sugar and vinegar in a pan and cook gently for 12-15 minutes or until the plums are cooked. Pass through a food processor to form a purée.
Twenty minutes before the end of the turkey cooking time, brush 2-3 times with the prepared plum sauce. Check the juices run clear with a skewer and then remove the turkey from the oven. Place on a serving plate, cover lightly with foil and allow to rest for 10 minutes. Garnish then serve the cooked turkey joint with the plum sauce and freshly cooked vegetables.