Pineapple Roast Turkey

1 (8 to 12 pound) turkey
1 fresh pineapple
1 cup dry white wine
1/4 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon paprika
2 large cloves garlic, finely chopped
1 tablespoon cornstarch
1/4 cup water

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 thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered at 325 degrees F for 3 hours.

Pare pineapple; cut lengthwise into halves. Remove core; cut each half crosswise into 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 F, 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 drippings 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.