Turkey with Pineapple

Cuisine: Asian

Category: poultry

Servings: 8


1 4-1/2- to 5-pound turkey breast
1 pineapple or
8 slices canned pineapple,
cut into halves
1/2 cup dry white wine or pineapple
2 tablespoons honey
2 tablespoons reduced-sodium soy
1 teaspoon finely chopped gingerroot
1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water


Heat oven to 325 degrees. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Peel pineapple. Cut lengthwise into halves and remove core. Cut each half crosswise into 8 slices. Arrange pineapple on rack around turkey. Mix wine, honey, soy sauce, gingerroot and garlic; brush over turkey and pineapple. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 170 degrees or juices of turkey run clear. Remove turkey and pineapple from pan; keep warm. Pour pan drippings into measuring cup; skim off fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Remove and discard turkey skin. Serve turkey with sauce. 8 servings

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