Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the bringing liquid for about an hour.

Toast pine nuts until golden on the stove top.

In another pan, saute onions & garlic until soft and fragrant.

Add pineapple juice and stock and reduce by ⅓, stirring frequently.

Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.

Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.

Combine spices in a bowl.

Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.

Roast at 375 degrees F for about 2 hours, or until done, depending on the size of the bird.

Baste occasionally with the strained orange sauce while roasting.

When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions.

Garnish with fresh thyme.