Rinse turkey; pat dry.
Carefully loosen skin over turkey breast by running fingers under the skin.
Mix curry povvder, salt, onion, gadic, ginger root, vegetable oil, and 2/3 cup pineapple juice.
Mix one quarter of the spice mixture with the drained pineapple and minced turkey.
Spread pineapple mixture gently and evenly under skin of turkey breast with fingers.
Place turkey in a roasting pan.
Insert meat thermometer in thickest part of thigh.
Brush remaining spice mixture over turkey breast.
Roast in a 325°F oven until thermometer registers 175°F (3 1/2 to 4 hours); baste occasionally with pineapple juice.
Remove turkey to serving platter; cover loosely with aluminum foil.
Let stand 20 minutes before carving.