Tropical Stuffed Young Turkey - cooking recipe

Ingredients

1 lb. Young turkey
1 (8 oz.) can crushed pineapple in natural juices
1 (12 oz.) jar red pepper or red currant jelly
2 Tbsp. chopped, crystallized ginger
nonstick cooking spray
2 Tbsp. butter
3/4 c. currants
1 c. chopped Macadamia nuts
3 c. cooked brown rice
1/2 c. chicken broth

Preparation

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