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Roast Turkey
One 12 to 15 pound turkey
1 large spanish onion, minced
15 garlic cloves, minced
1/4 cup minced ginger
2 cups diced sweet pineapple
1 small green papaya, diced
5 rosemary sprigs, leaves only, minced
1 cup minced sage
1 cup minced parsley
1 cup minced chives
1 bottle dry white wine
1 cup balsamic vinegar
1 cup soy sauce
salt and pepper to taste
Rinse the turkey well and pat it dry. Place it into a bowl, pan, or container big enough to fit the turkey. Add all the remaining ingredients and a gallon of water and marinate, covered and in the refrigerator for at least 24 hours, turning the turkey several times so that it marinates evenly. Preheat the oven to 250 degrees F. Transfer the turkey to a roasting pan fitted with a rack. With a slotted spoon, scoop out 2 to 3 cups of the solid ingredient from the marinade and stuff them into the turkey. Cover with aluminum foil and roast for about 2 hours. Uncover the turkey and turn the heat up to 350 degrees F. Roast for 2 hours more, basting occasionally with the marinade, until the juices run clear when the thigh is pricked with a skewer. Remove the turkey and let it sit for 10 minutes before carving. Makes 12 servings.
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