This Filipino-style turkey recipe features a sweet and spicy pineapple glaze that adds a burst of flavor to the succulent turkey. Served with stir-fried green..
INGREDIENTS:
4 Servings 15 ingredients.
- 1 whole turkey
- 2 cup pineapple juice
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 0.25 cup rice vinegar
- 4 clove garlic minced
- 2 tablespoon ginger grated
- 1 teaspoon red pepper flakes
- 1 pound green bean trimmed
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- clove salt to taste
- clove pepper to taste
- clove cooking oil
DIRECTIONS:
6 steps.
Ready in about 210 minutes.
1. Preheat the oven to 325°F (165°C).
2. In a saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer and cook for 10-15 minutes until the glaze thickens.
3. Place the turkey on a rack in a roasting pan. Brush the turkey with the pineapple glaze and season with salt and pepper. Roast for approximately 15 minutes per pound, basting with the glaze every 30 minutes, until the turkey reaches an internal temperature of 165°F (74°C).
4. While the turkey is roasting, cook the jasmine rice according to package instructions, substituting water with coconut milk. Fluff the rice with a fork once cooked.
5. In a skillet, heat cooking oil over medium-high heat. Add the trimmed green beans and stir-fry for 5-7 minutes until tender-crisp. Season with salt and pepper.
6. Once the turkey is done, let it rest for 15-20 minutes before carving. Serve the sliced turkey with the stir-fried green beans and coconut rice.