8 lbs TURKEY BREAST ROAST
1/4 c hoisin sauce
1/4 c low-sodium teriyaki or soy sauce
2 tbsp dry sherry
2 tbsp catsup
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
2 tbsp green onion, chopped
1/2 tsp freshly ground black pepper
Place thawed turkey roasts in shallow pan.
Combine remaining ingredients for marinade. Brush marinade over roasts, coating well. Cover marinated roasts and refrigerate for several hours or up to 12 hours.
Remove roasts from marinade and place on rack in roasting pan. Reserve marinade.
Add one-half inch water to bottom of pan. Cover roasts with aluminum foil and place in 325 degree F oven for one hour.
After one hour, remove foil from roasts and brush well with reserved marinade. Continue to roast, uncovered, until juices run clear and internal temperature is 165 degrees F.
Let stand 20 minutes, remove netting and slice.