Instructions: 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.

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- by 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.

Bake at 325 degrees for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170 degrees, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.

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.

This recipe yields 10 servings.

Comments: To enjoy the turkey breast the day you make it, let it stand 30 minutes before carving. Serve with reserved maple-plum sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.