Hawaiian Style Smoked Turkey - Thanksgiving And Christmas
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
