Give the Turkey Taste of Orient : Sweet and Sour Glaze Will Add Exotic Flavor to Thanksgiving

Give roast turkey a taste of the Orient by brushing the bird with a sweet-sour glaze flavored with pineapple juice and spiced with fresh garlic and ginger.

ORIENTAL TURKEY

1 (10- to 12-pound) turkey

Melted butter or margarine

1 (20-ounce) can pineapple chunks

Oriental Glaze

3 tablespoons sesame or vegetable oil

6 carrots, diagonally sliced

2 large onions, cut into chunks

2 cups diagonally sliced celery

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound mushrooms, halved

1/2 pound Chinese pea pods

Remove neck and giblets from turkey body and neck cavities. Rinse turkey, drain and dry with paper towels. Brush turkey with butter and place, breast side up, on rack in shallow roasting pan.

Insert meat thermometer into thick part of thigh. Roast at 325 degrees about 4 hours to internal temperature of 170 to 175 degrees.

Meanwhile, drain pineapple, reserving 2 tablespoons juice for Oriental Glaze. Brush turkey with glaze during last 30 minutes of cooking.

Remove turkey and let stand 20 minutes. Meanwhile, heat oil in wok or large skillet over high heat. Stir-fry carrots, onions and celery with ginger, salt and pepper 2 minutes. Stir in mushrooms and pea pods. Continue stir-frying until vegetables are tender-crisp.

Stir pineapple chunks into vegetable mixture. Cover and heat 1 minute. Slice turkey, serve with vegetables. Makes 10 to 12 servings.

Oriental Glaze

1/4 cup soy sauce

2 tablespoons reserved pineapple juice

2 tablespoons wine vinegar

2 tablespoons catsup

2 tablespoons honey

1 tablespoon oil

1 clove garlic, minced

1/2 teaspoon ground ginger

Combine soy sauce, pineapple juice, wine vinegar, catsup, honey, oil, garlic and ginger. Makes about 3/4 cup.