Kalua Turkey



Photo Courtesy of HECO

With the holidays fast approaching many of you may be trying to find a new recipe for your holiday meal. Here is a recipe for kalua turkey, usually a big winner at our family get togethers.

18-20lb. Turkey
2 handfuls of Hawaiian Salt
1/2 btl. 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.

Kalamai about the accuracy of the ingredients. I don't have really accurate measures. I go by the old-fashioned method of "a pinch of this or a handful of that" etc.