Pineapple Roast Turkey

Recipe by Tonkcats
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READY IN:
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash turkey and pat dry.
  • If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
  • Fold wings across back with tips touching.
  • Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
  • Place turkey breast side up on rack in open shallow roasting pan.
  • Brush with vegetable oil.
  • Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours.
  • Pare pineapple; cut lengthwise into halves.
  • Remove core; cut each half crosswise int o 8 slices.
  • Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
  • Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.
  • Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
  • Heat dripping to boiling in saucepan.
  • Mix cornstarch and cold water; stir into drippings.
  • Boil and stir 1 minute. Serve with turkey.
  • Yields about 16 servings.
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