Thirty five years ago when I was first married, we invited my in-laws over for dinner. DH decided I should roast a turkey. Most of my female friends learned how to cook from their mothers, but I wasn’t interested at the time. I think this was a result of being a Tomboy. Since this was the case, when I got married, I had to either learn how to cook things on my own or call my mom to get directions. (I did both). I defrosted the turkey in water in the sink and then placed it in the refrigerator. The day of the dinner party, I followed the directions on the turkey label and roasted the turkey. It came out perfect, except for one thing. Finally, I cooked the turkey with the stuffing, the giblets bag, the neck, and the gravy packet inside it. My Father-in-law was a great home cook and he just shook his head smiling from ear to ear. Both DH and I were laughing about it. After all it was pretty funny.
You can use any boxed stuffing mix for this recipe, but I like Stove Top Stuffing for Turkey. This recipe enhances the mix producing a sweet and savory stuffing. When stuffing the bird, don’t forget to stuff the front area where the neck was attached. I stuff that part first so that I can stand the bird up without the stuffing in the breasts falling out.
Deborah Kaplan (AcadiaTwo) lives in South Jersey with cat JK. You can also see her recipes on food. com and recipezazz. com under AcadiaTwo.
For many families, the classic Thanksgiving or Christmas turkey is stuffed with traditional bread or cornbread stuffing This year, I decided to get creative and make my holiday bird with a tropical twist – turkey stuffed with pineapple! Sweet, juicy pineapple adds moisture and fresh flavor to the turkey while cooking.
Stuffing a turkey with pineapple is an unexpected way to infuse it with sweetness and juice. When cooked inside the bird, the pineapple softens and mingles with the turkey’s natural juices. Each bite of the tender meat has a hint of bright, sunny flavor.
While unusual, pineapple is a fantastic choice for turkey stuffing. The fruit’s acidity helps break down the turkey fibers, making it incredibly moist and tender. Its tanginess also perfectly balances and complements the rich, savory turkey flavor.
This gourmet spin truly will wow your guests The aroma as it cooks is amazing and it results in the most succulent, pineapple-kissed turkey you’ve ever tasted. Here’s exactly how to make this tropical stuffed turkey
Ingredients
To make a turkey stuffed with pineapple you will need
- 1 whole turkey, 10-15 lbs
- 1 fresh pineapple
- 4 tbsp butter, softened
- Fresh herbs (rosemary, sage, thyme)
- Salt and pepper
- Vegetable or chicken broth
Make sure the turkey is completely thawed if frozen before stuffing.
Directions
Follow these simple steps for perfectly juicy pineapple stuffed turkey:
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Preheat oven to 325°F. Prepare a roasting pan with a rack.
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Cut the top stem end off the pineapple. Stand it upright and slice off the rind. Cut into chunks.
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In a bowl, mix the pineapple chunks, butter, and fresh herbs. Season with salt and pepper.
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Rinse turkey inside and out. Pat dry with paper towels. Salt and pepper the cavity.
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Spoon the pineapple mixture into the turkey cavity. Pack it loosely, making sure the neck and body cavities are filled.
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Truss the turkey legs with string to secure. Tuck wings under. Brush skin with olive oil or melted butter.
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Pour 1 cup broth in the roasting pan. Place prepared turkey on the rack, breast up.
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Roast turkey, basting occasionally with pan juices, until internal temperature reaches 165°F, about 3 hours.
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Let rest 30 minutes before slicing. Serve with pan juices drizzled over.
The sweet, tangy pineapple combined with turkey juices makes amazingly succulent meat. Enjoy this inventive stuffed turkey for a holiday meal that’s anything but ordinary!
Variations
There are lots of options for customizing this recipe:
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Use brown sugar glazed pineapple for even more sweetness
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Add diced bell pepper or onion to the stuffing mix
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Stir in shredded coconut or chopped macadamia nuts for tropical crunch
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Marinate the pineapple chunks overnight in rum or pineapple juice
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Baste the turkey with pineapple juice instead of broth during roasting
Feel free to get creative with different fillings like mangos, plantains, or other tropical fruits. Any combination of sweet, juicy produce will infuse great flavor and moisture into the turkey as it cooks.
Cooking Tips
Here are some helpful tips for perfect results:
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Choose a thawed turkey for even cooking. Place right from fridge into oven.
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Use a meat thermometer to ensure the turkey reaches 165°F internally.
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Tent with foil to prevent over-browning if needed.
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Let the stuffed turkey rest at least 30 minutes before carving.
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Carve turkey and serve with pan juices spooned over the meat.
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Refrigerate leftovers within 2 hours and use within 3-4 days.
With these simple instructions, you’ll have an island-inspired turkey creation that looks and tastes amazing! The pineapples roast up deliciously sweet and tender inside the bird.
Give your holiday traditions a fresh twist this year with turkey stuffed with pineapple. This recipe leads to a beautiful presentation, dynamite flavor, and incredibly juicy meat. I hope you’ll give this tropical turkey a try – it’s sure to be a new family favorite! No passport required to add exotic flair to your feast.
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Thirty five years ago when I was first married, we invited my in-laws over for dinner. DH decided I should roast a turkey. Most of my female friends learned how to cook from their mothers, but I wasn’t interested at the time. I think this was a result of being a Tomboy. Since this was the case, when I got married, I had to either learn how to cook things on my own or call my mom to get directions. (I did both). I defrosted the turkey in water in the sink and then placed it in the refrigerator. The day of the dinner party, I followed the directions on the turkey label and roasted the turkey. It came out perfect, except for one thing. Finally, I cooked the turkey with the stuffing, the giblets bag, the neck, and the gravy packet inside it. My Father-in-law was a great home cook and he just shook his head smiling from ear to ear. Both DH and I were laughing about it. After all it was pretty funny.
The recipe below can be made with any boxed stuffing mix, however I use Stove Top Stuffing for Turkey. This recipe enhances the mix producing a sweet and savory stuffing. When stuffing the bird, don’t forget to stuff the front area where the neck was attached. I stuff that section first so I can stand the bird up without the breast cavity stuffing falling out.
Ingredients:
- 2 boxes stuffing mix
- 4 tablespoons butter (melted)
- 16 ounces crushed pineapple (canned)
- 12 pound turkey (defrosted)
- 2 tablespoons olive oil
- 1 tablespoon Thyme (dry)
Directions:
- Prepare stuffing as directed.
- Mix the pineapple, butter, and pineapple juice from the can into the stuffing that has already been made.
- I rinse the turkey inside and out, being careful not to splash any water off that could get on my work surface, after taking out the neck, giblets, and gravy packet. I then pat the turkey dry with paper towels.
- Pre-heat oven to 450 degrees F.
- Put the bird in a pan that is big enough to give it room to move.
- Use a second empty bowl to help stuff the bird.
- Use two spoons.
- The pineapple stuffing from the first bowl should go into the second bowl with spoon number 1. Then, take spoon number 2 out of the second bowl and stuff the bird with it. (Do this until the whole turkey is stuffed; this process won’t get raw turkey juice on any stuffing that doesn’t fit inside the turkey.)
- Any remaining stuffing, refrigerate until turkey is finished.
- Now you can pull the skin flap over the stuffing and truss up the legs. (I skip this).
- Add thyme to the olive oil and rub it all over the bird until the skin is completely covered.
- Set the oven to 450 degrees F and roast the turkey for 20 minutes. Then lower the heat to 325 degrees F and roast the turkey for another 220 minutes.
- Let the turkey rest for 20 minutes after taking it out of the oven.
- I take out the stuffing and put it in the bowl with any extra stuffing that didn’t fit in the bird while it rests.
- The thigh should be between 180 and 185 degrees F, so check that it is.
- My dad always carves it at the table, but my husband slices it before it gets there. (Your choice).
- Enjoy!
Deborah Kaplan (AcadiaTwo) lives in South Jersey with cat JK. You can also see her recipes on food. com and recipezazz. com under AcadiaTwo.
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How to Make Pineapple Turkey
FAQ
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