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.


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



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.


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.


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