Hawaiian Kalua Turkey

Lynda Hayes

By
@LyndawithaY

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!


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Comments:

Serves:

10-12

Prep:

20 Min

Cook:

6 Hr

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
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).
4
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.
5
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!

About this Recipe

Course/Dish: Turkey, Other Main Dishes
Other Tag: Healthy