Best Honey Glazed Turkey With Roasted Pineapple Recipes

PINEAPPLE ROAST TURKEY

Steps:

• 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 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.
• Pare pineapple; cut lengthwise into halves.
• Remove core; cut each half crosswise int o 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, 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.
• Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
• Heat dripping to boiling in saucepan.
• Mix cornstarch and cold water; stir into drippings.
• Boil and stir 1 minute. Serve with turkey.
• Yields about 16 servings.

HONEY-GLAZED TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

HONEY-GLAZED TURKEY WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°. 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 16 wedges remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170° and juice is no longer pink when center is cut. Remove turkey and pineapple keep warm. Pour drippings into measuring cup skim off any excess 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. Serve with turkey.1 Serving: Calories 210 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 70mg Sodium 190mg Carbohydrate 7g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°F. 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.
• Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• Pour pan drippings into measuring cup; skim off any excess 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. Serve with turkey.