1-1/2 c honey
1 c hoisin sauce
3/4 c low-sodium soy sauce
1/4 c rice vinegar
1/4 c peeled and finely minced gingerroot
1/4 c finely minced garlic
1-1/2 tsp crushed red pepper flakes
1 (10-lb) BONE-IN TURKEY BREAST, fresh or thawed, if frozen
Combine marinade ingredients in saucepan. Cook and stir over low heat until honey dissolves.
Place turkey breast in a steam table pan and coat with marinade. Cover and refrigerate 1 day.
Place turkey breast, breast side up on a V-shaped a rack in a hotel pan. Roast in a preheated 325 degree F conventional/thermal for 3 hours or until food thermometer, when inserted into thickest part of breast, registers 165 degrees F.
Allow turkey to rest for 15 minutes before carving.