Easy Hasselback Turkey with Pineapple Glaze

Name: Easy Hasselback Turkey with Pineapple Glaze
Ingredients: 4-5 lb bone-in, skin-on turkey breast; 2 tbsp olive oil; 1 tsp dried thyme (or poultry seasoning); 1/2 tsp salt; 1/4 tsp black pepper; 1 can (15.25oz) Dole® Tropical Gold® Slices (drained, and halved); 1/2 cup brown sugar; 1/4 cup dijon mustard; 1 tbsp soy sauce

Turkey with a tropical twist.

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Categories Fall Favorites, Winter Favorites, High Protein, Canned Fruit, Canned pineapple, Thanksgiving, Greater than 60 mins, Turkey

Ingredients

4-5 lb bone-in, skin-on turkey breast
2 tbsp olive oil
1 tsp dried thyme (or poultry seasoning)
1/2 tsp salt
1/4 tsp black pepper
1 can (15.25oz) Dole^® Tropical Gold^® Slices (drained, and halved)
1/2 cup brown sugar
1/4 cup dijon mustard
1 tbsp soy sauce

Method

Heat oven to 400°F.
Pat turkey dry with paper towels. Using a sharp knife, carefully make shallow slices (about 1/2-inch thick) across the top of the breast, stopping before cutting all the way through.
Combine olive oil, thyme (or poultry seasoning), salt, and pepper in a small bowl. Rub this mixture all over the turkey, including under the skin and between the slices.
Whisk together brown sugar, Dijon mustard, and soy sauce in a separate bowl.
Place the turkey in a shallow roasting pan and add 1-2 inches of water in the bottom of the pan. Arrange the pineapple slices on top of the turkey, tucking them slightly between the hasselback slices. Brush generously with half the glaze.
Roast for approximately 1 hour, or until the internal temperature of the thickest part reaches 165°F. Baste the turkey with remaining glaze every 20 minutes during roasting. If the glaze and turkey begin to darken too quickly towards the end of the cooking time, cover with foil and finish cooking while covered.
Remove the turkey from the oven and tent loosely with foil (if not already covered). Let it rest for 20-30 minutes before carving. Serve with any remaining glaze drippings from the pan.