Thursday, November 12, 2009

Kalua Turkey Recipe


I used this recipe (given to me by my uncle) last year. It's very easy and the turkey tastes amazing - almost as if it came out of an imu. If I were doing a more traditional dinner, I'd brine the turkey for 24 hours and cook it upside down. If anyone's interested, I can post that recipe as well.

Prep the pan:
1. Line an aluminum pan with lots of foil, going from top to bottom and side to side. Make sure you have about two to three feet of foil hanging over the pan on all four sides, which will be used to make a seal.
2. Line banana leaves, if you can get them, in the bottom of the pan. Save some for the top of the turkey.
3. Then line the pan with ti leaves. Save some for the top of the turkey.

Prep the turkey:
1. Rinse the bird inside and out.
2. Take out the neck and the bag of gizzards.
3. Rub Hawaiian rock salt and liquid smoke all over, inside and out. I use Alea Hawaiian rock salt (the red one) and Mesquite smoke flavor.
4. Place the turkey in the pan.
5. Place the remaining ti leaves over the turkey, then the banana leaves.
6. From the sides, wrap and seal the turkey with the aluminum foil. Then do the same with the top/bottom foil. Wrap the foil as airtight as possible.

Bake at 300 degrees for eight (8) hours.

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