Hawaiian Style Smoked Turkey - Thanksgiving And Christmas

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Nov. 16, 2021

A special blend of Pineapple juice, Soya sauce, Ginger, and Chillies makes a wonderful brine for my young Turkey. A simple blend of Ketchup, Garlic powder, Paprika, Soya sauce, and other ingredients make a wonderful marinade that is painted on in layers as Turkey is smoked low and slow.

Ingredients

For brine
Pineapple juice 2 Liter
Light soya sauce 1 Cup (16 tbs)
Sherry/Cooking wine 1/2 Cup (8 tbs)
Apple cider 1/2 Cup (8 tbs)
Hot sauce 1/2 Cup (8 tbs)
Ginger slices 1/2 Cup (8 tbs)
Chillies 2 Tablespoon
Crushed pepper 1 Tablespoon
Turkey 12 Pound ((Young fresh or frozen Turkey))
For marinade :
Ketchup 1 Cup (16 tbs)
Garlic powder 1 Tablespoon
Smoked paprika 1 Tablespoon
Soya sauce 3 Tablespoon
Honey 2 Tablespoon
Hot sauce 1 Tablespoon
For granish
Herbs 5
Pineapple slices 6

Directions

GETTING READY:

1. If using a frozen Turkey, defrost according to the package instructions.

2. Prepare the brine, rinse and remove all the liver, etc from Turkey and allow to brine for 2–4 hrs.

MAKING:

3. Pat the bird dry and using a brush, coat Turkey on both sides.

4. Add this to a smoker (or oven).

5. If using a smoker, keep the temp at 200 and it will take 23–4 hrs till the internal temp is at 172 degrees.

SERVING:

6. Add some fresh Pineapple slices for grilling.

7. Let rest before carving. Serve And Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 5