| • | Clean the turkey and pat dry.
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| • | Massage cavity lightly with the salt.
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| • | Fasten the neck skin to back and skewer and fold wings crosswise back with tips touching.
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| • | Place the drumsticks below the band of skin at tail or bind together with heavy string, then tie it to the tail.
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| • | Put the turkey breast side up on the rack in an open shallow roasting pan.
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| • | Brush it with the veggie oil.
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| • | Place in the meat thermometer so tip is in the densest piece of the inner thigh muscle or densest piece of breast meat and does not touch bone.
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| • | Roast the turkey revealed at 325 degree F for about 3 hours.
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| • | Peel the pineapple and cut down it lengthwise into halves.
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| • | Remove the core and cut down each one-half diagonally into 8 slices.
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| • | Combine wine, honey, soy, ginger, paprika and garlic, mix well.
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| • | Arrange the pineapple on rack about the turkey.
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| • | Brush the turkey and pineapple with wine mixture.
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| • | Keep on roasting uncovered, brushing turkey and pineapple often with wine mixture, until the thermometer registers 185 degree F for about 1 60 minutes longer or move drumstick up and down.
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| • | Take aside the turkey and pineapple, keep warm.
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| • | Pour drippings into 2 cup measuring out cup and skim off any additional fat, add enough water to drippings to measure 2 cups.
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| • | Pour it in a saucepan and bring in it to a boil.
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| • | Combine cornstarch and ice-cold water to it.
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| • | Boil and stir for about 1 minute and serve up with turkey.
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