• 16servings
  • 150minutes
  • 185calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, P
MineralsFluorine, Silicon, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen

  2. 1 pineapple (3 pounds)

  3. 1/2 cup dry white wine or apple juice

  4. 2 tablespoons honey

  5. 2 tablespoons soy sauce

  6. 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger

  7. 1 large clove garlic, finely chopped

  8. 2 teaspoons cornstarch

  9. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


Send feedback