Sesame Pineapple Turkey Bites Food

SESAME-PINEAPPLE TURKEY BITES

Steps:

• Drain pineapple slices, reserving 1/2 cup juice in small bowl. Discard remaining juice. Reserve pineapple slices for later use.
• Add honey, balsamic vinegar, soy sauce and 2 Tbsp. dressing to reserved pineapple juice; mix well.
• Heat remaining dressing in large skillet over medium-high heat. Add turkey frank slices; cook, stirring frequently, 4 to 5 min. or until lightly browned on both sides. Remove turkey frank slices from skillet.
• Add pineapple juice mixture to skillet; bring to boil, stirring frequently. Simmer over medium-low heat, stirring occasionally, 4 to 5 min. or until thickened, Add turkey franks; stir. Cook, stirring occasionally, 2 min. Remove from heat.
• Cut each pineapple slice into 8 pieces. Thread 1 each pineapple piece and turkey frank slice onto each of 80 toothpicks; place on serving plate. Sprinkle with sesame seeds and cilantro.

PINEAPPLE ROAST TURKEY

Steps:

• Wash turkey and pat dry.
• If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
• Fold wings across back with tips touching.
• Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
• Place turkey breast side up on rack in open shallow roasting pan.
• Brush with vegetable oil.
• Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours.
• Pare pineapple; cut lengthwise into halves.
• Remove core; cut each half crosswise int o 8 slices.
• Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
• Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.
• Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
• Heat dripping to boiling in saucepan.
• Mix cornstarch and cold water; stir into drippings.
• Boil and stir 1 minute. Serve with turkey.
• Yields about 16 servings.