Pineapple Roast Turkey

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Roast Recipe
Difficulty: Hard

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  • 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!