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 the Turkey is smoked low and slow.
Every year for Thanksgiving, I try a different style bird from a different culture or cuisine.
Here are some of the other recipes you can try
and this one!
I have never been to Hawaii, although I would really really like to go one day. From what I’ve researched the ingredients are simple, what’s found tropically on the island and the asian influence from early settlers and immigrants. Pork is widely used in Hawaii but other protein is prominent too. I’m not sure if Turkey is popular but it is in Canada and I’m going to be applying Hawaii flavors to our traditional feast.
- 2 litres Pineapple juice
- 1 cup light Soya sauce
- 1/2 cup Sherry or cooking Wine
- 1/2 cup Apple Cider
- 1/2 cup Hot sauce
- 1/2 cup Ginger slices
- 1 – 2 tbsps Chillies
- 1 tbsp crushed Pepper
- 12 lbs Young fresh or frozen Turkey
- 1 cup Ketchup
- 1 tbsp Garlic powder
- 1 tbsp smoked Paprika
- 3 tbsps Soya sauce
- 2 tbsps Honey
- 1 tbsp Hot sauce
- Pineapple slices
- If using a frozen Turkey, defrost according to the package instructions
- Prepare the brine, rinse and remove all the liver etc from the Turkey and allow to brine for 2 – 4 hrs
- Pat the bird dry and using a brush, coat the Turkey on both sides
- Add this to a smoker (or oven)
- If using a smoker, keep the temp at 200 and it will take 23 – 4 hrs till the internal temp is at 172 degrees.
- Add some fresh Pineapple slices for grilling