1 17 lb turkey
guava wood smoked sea salt
Chinese five spice powder
coarsely ground pepper
core of 1 fresh pineapple*
1 onion, quartered
Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Drizzle olive oil over the turkey. Rub the spices into the skin of the bird. Stick the pineapple core and onion in the cavity of the turkey. Roast for about 3-4 hours or until the juices run clear and the leg is easily wiggled. Allow to sit for about 10 minutes before carving.
*I used my pineapple corer to slice the pineapple and remove the core intact.
In keeping with our theme this year, I used pineapple in our turkey. The pineapple core was the perfect size for the cavity and I liked having no waste leftover from the pineapple I cut up for the cranberry sauce. It really did infuse the turkey with a light, sweet flavor which went well with the rest of the meal. We used a bit of the drippings along with some pineapple juice and soy sauce to make a tasty turkey gravy.