Roast Turkey With Pineapple-Stuffed Breast Recipe
Over the years I perfected the art of making this Roast Turkey With Pineapple-stuffed Breast which was taught to me by my elders. A great Main Dish recipe is one like this. It is always prepared with a focus on Poultry. Caring is all about sharing and I can show how much I care for you by sharing this Roast Turkey With Pineapple-stuffed Breast recipe.
Ingredients
1 turkey (10 to 12 pounds)
1 1/2 tablespoons curry powder
2 teaspoons salt
1/3 cup minced onion
4 garlic cloves, minced
1 teaspoon minced ginger root
2 tablespoons vegetable oil
2/3 cup unsweetened pineapple juice
1 can (20 ounces) unsweetened crushed pineapple, drained
1 1/2 cups minced cooked turkey or chicken
Unsweetened pineapple juice
Directions
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.
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.
