Tiki Turkey With Buttered Rum-Pineapple Glaze

Name: Tiki Turkey With Buttered Rum-Pineapple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12- to 14-lb.) fresh whole turkey; 1/2 cup canned pineapple juice; 3 tablespoons kosher salt, divided; 1 1/2 cups dark rum, divided; 1/2 cup unsalted butter, softened and cut into pieces; 1 1/4 teaspoons black pepper, divided; 3 medium carrots, roughly chopped (about 2 cups); 2 celery stalks, roughly chopped (about 1 1/2 cups); 2 medium-size yellow onions, quartered; 3 sage sprigs; 3 thyme sprigs; 3 cups unsalted chicken stock, divided; 3 tablespoons all-purpose flour; 1 tablespoon chopped fresh thyme; 1 teaspoon sherry vinegar

Servings: persons

1 (12- to 14-lb.) fresh whole turkey
1/2 cup canned pineapple juice
3 tablespoons kosher salt, divided
1 1/2 cups dark rum, divided
1/2 cup unsalted butter, softened and cut into pieces
1 1/4 teaspoons black pepper, divided
3 medium carrots, roughly chopped (about 2 cups)
2 celery stalks, roughly chopped (about 1 1/2 cups)
2 medium-size yellow onions, quartered
3 sage sprigs
3 thyme sprigs
3 cups unsalted chicken stock, divided
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon sherry vinegar

1
Remove and discard turkey giblets and neck. Place turkey on a wire rack in a large roasting pan; pat dry. Whisk together pineapple juice and 1 tablespoon of the salt. Using a meat injector, inject 1/4 cup of the juice mixture into each breast; let stand at room temperature 1 hour.
2
Preheat oven to 400u00b0F. Place 1 cup of the rum in a small saucepan over medium-high. Cook until reduced by half, about 7 minutes. Remove from heat. Whisk butter pieces into rum until melted.
3
Sprinkle turkey cavity with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Insert carrots, celery, onions, sage, and thyme sprigs into cavity. Scatter any remaining vegetables around turkey in roasting pan. Tie turkey legs together with kitchen twine. Brush rum-butter mixture generously over turkey. Pour any extra mixture into roasting pan. Sprinkle turkey evenly with 1 tablespoon salt and 3/4 teaspoon pepper. Pour 1 cup of the stock into roasting pan.
4
Bake turkey in preheated oven until deep golden brown, about 1 hour and 30 minutes, basting with pan drippings every 30 minutes. (Cover turkey with aluminum foil if it is getting too brown on top.) Reduce oven temperature to 350u00b0F, and bake until a meat thermometer inserted in thickest portion registers 165u00b0F, 45 minutes to 1 hour, basting with pan drippings every 30 minutes. Remove turkey from pan; remove and discard vegetable mixture from pan and inside turkey cavity. Let turkey stand 20 to 30 minutes before carving.
5
Pour pan drippings through a fine wire-mesh strainer over a large saucepan; discard solids. Let stand 5 minutes. Skim fat from top of drippings. Stir in 1 1/2 cups of the stock and remaining 1/2 cup rum, and bring to a boil over medium-high. Whisk flour into remaining 1/2 cup stock in a small bowl; slowly add to drippings mixture, whisking constantly. Cook, stirring often, until thick and bubbly, about 5 minutes. Remove from heat; stir in chopped thyme, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (12- to 14-lb.) fresh whole turkey, 1/2 cup canned pineapple juice, 3 tablespoons kosher salt, divided, 1 1/2 cups dark rum, divided, and more.

Yes, Tiki Turkey With Buttered Rum-Pineapple Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!