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1
Wash turkey and pat dry.
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2
If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
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3
Fold wings across back with tips touching.
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4
Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
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5
Place turkey breast side up on rack in open shallow roasting pan.
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6
Brush with vegetable oil.
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7
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.
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8
Pare pineapple; cut lengthwise into halves.
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9
Remove core; cut each half crosswise int o 8 slices.
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10
Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
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11
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.
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12
Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
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13
Heat dripping to boiling in saucepan.
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14
Mix cornstarch and cold water; stir into drippings.
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15
Boil and stir 1 minute. Serve with turkey.
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16
Yields about 16 servings.
