Best Pineapple Turkey Centerpiece Recipes

Pineapple Roast Turkey image

Provided by Tonkcats

Yield 16

Number Of Ingredients 10

1 turkey (8 to 12 lb.)
1 pineapple
1 cup dry white wine
1/4 cup honey
1/4 cup soy sauce
1 teaspoon ginger, ground
1 teaspoon paprika
2 cloves large garlic, finely chopped
1 tablespoon cornstarch
1/4 cup water

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.

Nutrition Facts : Calories 62.4, Fat 0.1, Sodium 253.2, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 0.9

Honey-Glazed Turkey Breast with Roasted Pineapple image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 16

Number Of Ingredients 9

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1 pineapple (3 pounds)
1/2 cup dry white wine or apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

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.

Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

Pineapple Turkey Centerpiece image

Provided by Terrie Hoelscher @Blessed1

Number Of Ingredients 6

2 - 8-1/2 x 11 pieces of felt, red, brown, rust or orange color
1 - full pineapple, with nice, un-bruised leaves. the leaves will be the tail feathers.
4 small chenille balls - or, use two sm. chenille balls, and two small googly eyes
1 - 6" piece of red, brown or black yarn - for turkey's wattle
1 small wad of batting
4 - straight pins

Steps:

I will have to send you the pattern, or if you're a good artist, you can come up with your own by looking at the photo above. Not too hard...
Lay the pattern on top of both pieces of felt, then cut out turkey head on cutting line .
Stitch with matching thread 1/4" from the edge,leaving open between arrows/heavy black lines. Trim as close as you like. Leave the back/bottom of the head open, for stuffing.
Hot glue the googly eyes in place [or use chenille balls for eyes, too]. Put eyes on both sides. Hot glue the 6" loop of yarn where the turkey's wattle would hang [you'll only hang the wattle off one side of the beak]. Hot glue two more chenille balls on each side of bridge of nose, where raw ends of wattle yarn are.
Stuff batting up inside head, trying to get it down into tip of beak, as well. Let stuffing come as far down as where the stitching stops/starts.
Open out the back/open section of the felt head, and use straight pins to anchor the turkey head to the "unfeathered" end of the pineapple.
Voilá ... He looks mighty proud to be struttin' in the middle of your Thanksgiving table!