ARMADILLO TURKEY: Do it for New Year’s Day or Super Bowl Sunday
All you need do, is carefully carve the skin from one fresh pineapple, about 1/2 inch thick. Save the flesh for another purpose. You will have 4-6 pieces (try to keep them as large as you can). Prepare and truss your bird for roasting as you usually would.
Carefully cover the breast area with the pineapple skin pieces, skewering them into place with toothpicks or small metal skewers. You will have cracks between the pieces, that’s okay. The spaces can be filled in later with parsley and kale as you can see in the photo.
Roast the turkey according to the instructions. The pineapple will baste the breast and give it a tropical flavor.
When done, let the turkey rest 30 minutes, then garnish by surrounding the bird in curly kale (or use your imagination). I found parsley was perfect for tucking into the cracks between the pineapple pieces on the breast. Don’t skip the presentation, the look on the faces of your guests will be worth the extra effort.