Title: Oven Kalua Turkey
Categories: Hawaiian Poultry Buffet
Yield: 10 Servings
| 12 | lb | Turkey |
| 12 | | Ti leaves |
| 1 | | Banana leaf |
| 1/2 | c | Butter or margarine; soft |
| 3 | tb | Hawaiian salt |
| 2 | ts | Liquid smoke |
Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves
and banana leaf; remove fibrous part of the veins. Line baking pan with ti
leaves radiating from center; place half of the banana leaf in bottom of
pan. Place turkey on leaves. Rub remaining ingredients on inside and
outside of turkey. Crimp foil around turkey and cover pan lightly with
additional foil. Roast at 375~ for 6 hours. Shred turkey, adding enough of
the pan liquid to moisten meat. ** note: This is good mixed with cabbage!
Source: 100 Years of Island Cooking by Hawaiian Electric Company Formatted
by: Dorie Villarreal