Pineapple Roast Turkey Recipe

• 8 to 12 Pound turkey
• 1 Cup dry white wine
• 1 Fresh pineapple
• 1 tsp Paprika
• 1/4 Cup soy sauce
• 1 tsp Ground ginger
• 1/4 Cup honey
• 1 tbsp Cornstarch
• 2 Large cloves garlic, finely chopped
• Water as required
• Salt as needed
• Vegetable oil as required

• Clean the turkey and pat dry.
• Massage cavity lightly with the salt.
• Fasten the neck skin to back and skewer and fold wings across back with tips touching.
• Place the drumsticks under the band of skin at tail or bind together with heavy string, then tie it to the tail.
• Put the turkey breast side up on the rack in an open shallow roasting pan.
• Brush it with the vegetable oil.
• Place in the meat thermometer so tip is in the thickest part of the inside thigh muscle or thickest part of breast meat and does not touch bone.
• Roast the turkey uncovered at 325 degrees F for about 3 hours.
• Peel the pineapple and cut it lengthwise into halves.
• Remove the core and cut each half diagonally into 8 slices.
• Combine wine, honey, soy, ginger, paprika and garlic, mix well.
• Arrange the pineapple on rack around the turkey.
• Brush the turkey and pineapple with wine mixture.
• Keep on roasting uncovered, brushing turkey and pineapple frequently with wine mixture, till the thermometer registers 185 degrees F for about 1 hour longer or move drumstick up and down.
• Take out the turkey and pineapple, keep warm.
• Pour drippings into 2 cup measuring cup and skim off any excess fat, add sufficient water to drippings to measure 2 cups.
• Pour it in a saucepan and bring it to a boil.
• Combine cornstarch and cold water to it.
• Boil and stir for about 1 minute and serve with turkey.