Hawaiian Kalua Turkey
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|1||16-20 lb turkey, cleaned|
|1 bottle||liquid smoke, mesquite|
|2||hawaiian salt, handfuls (or sea salt)|
|3 Tbsp||black pepper|
|8 medium||ti leaves (or banana leafs)|
|1 stick||butter, melted|
Port Saint Lucie, FL (pop. 164,603)
Member Since Dec 2011
Aloha! My husband got this recipe when he lived in Hawaii. It started with Kalua Pig and later was used on Turkey. It's cooked long and slow in a pit in the ground. Ed wanted to take and dig a hole in the lawn, but I wouldn't let him (LOL) so we cooked it in our oven. Moist and tender, unbeleivably succulent! Mahalo!
Remove neck and organs from turkey cavity. Rinse well and pat with paper towel. Melt 1 stick of butter and add liquid smoke. Pour some inside turkey cavities and the rest all over outside of turkey. Use 2 handfuls of Hawaiian Salt(or sea salt) and 3 T of black pepper and mix together. Season inside and outside of turkey well with mix.
In a large roasting pan, take a 3-4 ft section of aluminum foil and lay in pan lengthwise. Take another 3-4 section and lay in opposite direction (see pic). Take 4-5 of Ti Leafs that have been washed and lay in bottom of roasting pan. Insert turkey into pan. Lay remaining Ti Leafs on top of turkey.
Take lengthwise ends of tinfoil to meet together and roll downwards toward the turkey. Now take other two ends of tinfoil and do same (see pic).
Preheat oven to 350 degrees. When heated, place turkey in oven. Cook for 2 hours at 350 degrees, then turn oven down to 250 degrees for the remaining 4 hours. Remove Turkey. Remove aluminum foil and allow steam to release. Remove Ti leafs.
Take 2 large bowls and start to shred meat from Turkey with Forks. Use one bowl for bones and other for shredded meat. Pour pan juices in a gravy bowl. Serve with white rice just as they do in Hawaii. Mahalo!