1 turkey (16 – 18 lbs)
1 pineapple (3 lbs.)
½ cup dry white wine or apple juice
2 T. honey
2 T. soy sauce
1 t. finely chopped gingerroot or ½ t. ground ginger
1 large cloves garlic, finely chopped
2 t. cornstarch
2 T. cold water
For the gravy
Giblets and neck from the bird
1 onion, skinned and quartered
2 stalks celery, sliced
1 carrot, sliced
2 ½ C. water
1 T. flour
3 T. dry white wine
Instead of traditional stuffing, I use Chinese cuisine ingredients such as sticky rice, Chinese sausages, onions, and nuts. Soak the sticky rice for a couple hours before cooking. You steam the sticky rice just as you steam regular rice, except you put less water in it. Steam the Chinese sausages together with the rice. Dice all the ingredients. It will be a bit dry to start with, but once you roast the turkey and the rice will absorb the juices from the turkey. Stir fry the rice with the other ingredients. Season it with a T. of soy sauce.
Remove the turkey from the refrigerator at least 3 hours before cooking. Heat the oven to 425°F. Wipe the turkey inside and out with a damp cloth and dry it with paper towels. Use your choice of stuffing, and use to pack one end of the turkey.
Ease the skin away from the breast meat and rub in the softened butter. Rub the skin with the lemon and season with salt and pepper. Place the bird breast-side up on a wire rack in a roasting pan and cover it loosely with foil. Do not wrap tightly or the bird will steam rather than roast in oven.
Place the pan in the oven. After 20 minutes, reduce the heat to 350°F and continue cooking for a further 2 ½ hours (adjust the time depending on the weight of the turkey.)
Remove the foil, baste the turkey and increase the oven temperature to 400°F.
Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Roast uncovered about 1 hour longer, brushing turkey and pineapple with wine mixture for every 15 mins, until the meat is well cooked. To test that the turkey is ready to serve, insert a fine skewer into the thickest art of the legs. The juices that run out should be clear and show no traces of pink. If the juices are still pink, return the turkey to the oven and cook for a further 20 minutes, then test again.
To make the gravy, place the giblets and neck in a pan. Stick the cloves into the onion and add to the pan with the celery and carrot. Pour on the water. Slowly bring to a boil and skim off the foam that rises to the surface. Cover the pan and simmer for 1 hour.
When the turkey is cooked, transfer it to a warmed serving plate, cover it loosely with foil and keep it warm until ready to serve.
Pour off the fat from the turkey pan, reserving the juices. Stir in the flour over a low heat until it forms a roux. Strain the stock from the saucepan and gradually stir it into the roux. Add the wine and stir until the gravy thickens and is smooth and glossy. Season to taste with salt and pepper. Serve hot.
Size Approximate Thawing Time Approximate Roasting Time
(In Refrigerator) (In Cold Water) (Unstuffed) (Stuffed)
5 lbs. 1 day 2 to 3 hrs.
8 to 12 lbs. 1 to 2 days 4 to 6 hrs. 2 ¾ to 3 hrs. 3 to 3 ½ hrs.
12 to 14 lbs. 3 to 3 ¾ hrs. 3 ½ to 4 hrs.
12 to 16 lbs. 2 to 3 days 6 to 8 hrs.
14 to 18 lbs. 3 ¾ to 4 ¼ hrs. 4 to 4 ¼ hrs.
16 to 20 lbs. 3 to 4 days 8 to 10 hrs.
10 to 18 lbs. 3 to 4 days 5 to 9 hrs. 3 to 3 ½ hrs. 3 ¾ to 4 ½ hrs.
18 to 20 lbs. 4 ¼ to 4 ½ hrs. 4 ¼ to 4 ¾ hrs.
20 to 24 lbs. 4 to 5 days 10 to 12 hrs. 4 ½ to 5 hrs. 4 ¾ to 5 ¼ hrs.
18 to 22 lbs. 4 to 5 days 9 to 11 hrs. 3 ½ to 4 hrs. 4 ½ to 5 hrs.
22 to 24 lbs. 5 to 6 days 11 to 12 hrs. 4 to 4 ½ hrs. 5 to 5 ½ hrs.
24 to 30 lbs. 6 to 7 days 12 to 15 hrs. 4 ½ to 5 hrs. 5 ½ to 6 ¼ hrs.