Pineapple Roast Turkey

Ingredients

• 1 turkey (8 to 12 lb.)
• 1 pineapple
• 1 cup dry wine
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 teaspoon ginger, ground
• 1 teaspoon paprika
• 2 cloves large garlic, finely chopped
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

• 1 wash turkey and pat dry.
• 2 if desired, rub cavity lightly with salt. fasten neck skin to back and skewer.
• 3 fold wings across back with tips touching.
• 4 tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
• 5 place turkey breast side up on rack in open shallow roasting pan.
• 6 brush with vegetable oil.
• 7 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.
• 8 pare pineapple; cut lengthwise into halves.
• 9 remove core; cut each half crosswise int o 8 slices.
• 10 mix wine, honey, soy, ginger, paprika and garlic. arrange pineapple on rack around turkey.
• 11 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.
• 12 pour d rippings into 2 cup measuring cup; skim off any excess fat. add enough water to drippings to measure 2 cups.
• 13 heat dripping to boiling in saucepan.
• 14 mix cornstarch and cold water; stir into drippings.
• 15 boil and stir 1 minute. serve with turkey.
• 16 yields about 16 servings.