4 1/2 to 5 lb. turkey breast
1 pineapple
1/2 c. dry white wine
2 tbsp. honey
2 tbsp. soy sauce
1 lg. clove garlic, finely chopped
1 tsp. finely chopped ginger root or 1/2 tsp. ground ginger
2 tsp. cornstarch
2 tbsp. cold water

Place turkey breast skin side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered at 325 degrees for 1 hour.

Pare pineapple; cut lengthwise into halves. Remove core; cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, garlic and ginger root. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer. Remove turkey and pineapple; keep warm.

Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.

Arrange turkey and pineapple slices on serving platter. Garnish with endive and pineapple leaves if desired. Serve with gravy. 16 servings.