Chyrel's Recipes From Friends


Pineapple Roast Turkey 
 
1 (8 to 12 lb.) turkey
1 pineapple
1 c. dry white wine
1/4 c. honey
1/4 c. soy sauce
1 tsp. ground ginger
1 tsp. paprika
2 large cloves garlic, finely
chopped
1 Tbsp. cornstarch
1/4 c. water

Wash turkey and pat dry. Fasten neck skin to back and
skewer. Fold wings across back with tips touching. Tuck
drumsticks under band of skin at tail. Place turkey breast
side up on rack in shallow roasting pan. Brush with vegetable
oil. Roast uncovered in 325 degrees oven for 3 hours.
Pare pineapple, cut lengthwise into halves. Remove
core; cut each half crosswise into 8 slices. Mix wine, honey,
soy, ginger, paprika and garlic. Arrange pineapple around
turkey. Brush turkey with pineapple wine mixture. Continue
roasting, uncovered, brushing turkey and pineapple with wine
mixture until done. When done, joint should give or break.
Remove turkey and pineapple. Keep warm. Pour drippings into 2
cup measuring cup; skim off fat. Add enough water to drippings
to measure 2 cups. Heat drippings to boiling in saucepan. Mix
cornstarch and cold water. Stir into drippings. Boil and stir
1 minute. Serve with turkey. Makes about 16 servings.

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2004

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