The best and juiciest turkey breast you’ll ever make. Follow the cooking method closely for delicious results.

• 1/2 cup Dijon mustard
• 1/3 cup reduced-sodium soy sauce
• 1/2 cup pineapple juice
• 3 tablespoons olive oil
• 1/2 teaspoon ground ginger
• 3 tablespoons brown sugar
• One 3 to 4-pound fresh turkey breast
• 1 cup chicken or turkey stock

In a small bowl, combine the mustard, soy sauce, pineapple juice, oil, ginger and brown sugar. Set aside half of the marinade for brushing on the turkey breast during roasting. Place the remaining marinade in a large, sealable plastic bag and add the turkey breast. Marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 425°F. Remove the turkey from the marinade and discard the marinade. Place the turkey, breast side down, on a rack in a shallow roasting pan. Add the stock to the pan, to prevent drippings from burning.

Roast turkey breast for 30 minutes. Reduce the heat to 325°F. Turn the turkey breast over and continue roasting about 1 hour longer, or until the internal temperature reaches 165°F in the breast. Brush with the reserved marinade during the last 1/2 hour of roasting.

Remove from the oven, loosely cover with foil and let rest 15 minutes before serving.