Tuesday, December 27, 2005

Kalua Turkey -Hawaiian

This is a version for the non pork eaters like me.

18-20 lbs Turkey
2 handfuls of Hawaiian Salt*
1/2 bottle Liquid smoke
2-3 Ti leaves*
Heavy-duty Aluminum foil

Remove neck, giblets, heart from turkey cavities. Wash turkey well with cold water. Drain turkey and pat dry. Line baking pan with heavy-duty aluminum foil. Place turkey in foil. Rub inside cavities and outside turkey well with Hawaiian salt. Pour liquid smoke inside cavities and outside of turkey. Cover with washed and boned Ti leaves. Wrap turkey well with heavy-duty aluminum foil sealing all edges so that no steam can escape. Bake in pre-heated oven at 350 degrees for 2 hrs. Lower oven temperature to 225 degrees and bake an additional 5 hours. Open top foil. Separate the turkey meat from the bones and shred. Add more Hawaiian salt or sea salt and liquid smoke to pan juices if needed. Place shredded turkey in another pan and pour juices over turkey and enjoy.

* Hawaiian salt is a sea salt ,you can use nononizied salt or kosher salt.
*You can use banana leaves or corn husks. The leaves do not really add flavor by keep it moist.

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