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Pineapple and macadamia nut turkey
Pineapple and macadamia nut turkey
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Prep Time:
110 minutes
Cook Time:
155 minutes
Total Time:
265 minutes
Ingredients:
  • 40g butter
  • 1 large onion, finely chopped
  • 225g can pineapple pieces in natural syrup, drained, 1/4 cup of juice reserved
  • 1000.00 ml fresh breadcrumbs
  • 187.50 ml dried apricots, chopped
  • 1 egg, beaten
  • 40.00 ml lemon thyme leaves
  • 1 small frozen Ingham Tender Young Turkey, thawed
  • 36.40 gm olive oil
  • 250.00 ml pineapple conserve
  • 125.00 ml macadamia nuts, roughly chopped
Instructions:
  • Preheat the oven to 180°C. In a small frying pan over medium heat, melt the butter. Sauté the onion for 3 to 4 minutes until tender. Remove from heat and let it cool. Combine the pineapple, reserved juice, breadcrumbs, apricots, egg, thyme, season with salt and pepper, and mix thoroughly.
  • Prepare the turkey by removing the neck, then wipe inside and out with paper towels. Generously stuff both the upper and lower cavities. Secure the turkey by tying the legs together with unwaxed string and tucking the neck flap and wings under the breast.
  • Place the turkey on a roasting pan rack, cover the leg ends with foil, then brush all over with oil. Roast covered for 1 hour, then uncover and continue roasting for 45 minutes.
  • Mix the conserve and nuts in a bowl. Take the turkey out of the oven. Use a skewer to pierce the turkey in multiple spots. Pour the conserve mixture over the turkey. Place back in the oven and bake for an additional 45 minutes, or until the turkey is golden and the juices run clear when a skewer is inserted into the thickest part of the thigh.
  • Rest the juicy and tender turkey for 15 minutes before carving to lock in all the flavors. Serve and enjoy the delicious meal.

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