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1
Preheat oven to 350u00b0.
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2
Remove giblets and neck from Young turkey; set aside for another use.
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3
Remove and discard excess fat. Wash turkey; dry with paper towels.
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4
Drain pineapple, pouring juices into small saucepan.
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5
Add jelly to juice; set aside. Reserve pineapple.
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6
In a large skillet over medium-high heat, melt butter.
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7
Add onion and Macadamia nuts; saute until onion is tender, about 3 minutes.
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8
Add pineapple, rice, currants, ginger and broth; heat through.
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9
Spoon mixture into neck cavity of turkey.
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10
Bring neck skin over stuffing into body cavity; do not pack.
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11
(Place extra stuffing in greased baking dish; cover and bake last 30 minutes turkey bakes.)
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12
Close body cavity with poultry pins.
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13
Lace with string.
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14
Tie legs together.
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15
Pin wings to breast.
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16
Grease rack in roasting pan with cooking spray.
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17
Place turkey, breast side up, on rack.
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18
Insert meat thermometer into thickest portion of thigh away from the bone.
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19
Heat jelly mixture until jelly melts, stirring until blended.
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20
Brush some mixture over turkey.
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21
Roast, uncovered, basting every 30 minutes with jelly mixture, until thermometer registers 170u00b0.
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22
Place turkey on warm serving platter.
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23
Remove pins and string.
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24
Let stand 15 minutes for easier carving.
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25
If desired, garnish with pineapple and papaya slices, lime twists and parsley.
