Ingredients

• 1 (8 to 12 pound) - turkey
• 1 - fresh pineapple
• 1 cup - dry white wine
• 1/4 cup - honey
• 1/4 cup - soy sauce
• 1 tsp - ground ginger
• 1 tsp - paprika
• 2 - large cloves garlic, finely chopped
• 1 tbsp - cornstarch
• 1/4 cup - water

How to Make Pineapple Roast Turkey

• 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 thermometer, so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
• Roast uncovered at 325 degrees F 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 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 F, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break).
• Remove turkey and pineapple from the oven and keep warm.
• Collect the drippings; skim off any excess fat.
• Add enough water to drippings so that the mixture measures 2 cups.
• Heat dripping to boiling in saucepan.
• Mix corn-starch and cold water; stir into drippings.
• Boil and stir for one minute.
• Serve with turkey. Enjoy!