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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Honey-Glazed Turkey with Roasted Pineapple |
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Serves: 16 Print this Recipe4 1/2 to 5 pounds turkey breast 1 fresh pineapple 1/2 cup dry white wine or apple juice 2 tablespoons honey 2 tablespoons soy sauce 1 teaspoon finely chopped ginger root or 1/2 teaspoon ground ginger 1 clove , large garlic, finely chopped 2 teaspoons cornstarch 2 tablespoons cold water Heat oven to 325°. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170° and juice is no longer pink when center is cut. Remove turkey and pineapple; keep warm. Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey. 1 Serving: Calories 210 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 70mg; Sodium 190mg; Carbohydrate 7g (Dietary Fiber 0g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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