Title: Hawaiian Turkey
Categories: Hawaii Poultry
Yield: 1 Servings

10	lb	Whole turkey
		Now for the sauce:
1	c	Kokomiku (red base)
		(Sub for Kokomiku is:
1/2	c	Soy sauce
1/2	c	Pinapple juice
2	tb	Apple vinigar
3	tb	Sugar
		Red food coloring
		Pineapples rings
		Stuffing

Remove gizzards and save for another dish. Cut turkey in 1/2, along backbone. may desire to cut along breastbone as well and save the other 1/2 for later. (small oven will require you do this so I will tag a turkey crockpot soup to this for the other half). Take a fork or knife, and vent your frustrations on the bird. Believe me, by the time you have it cut in 1/2, you will be frustrated .

Now for the sauce.

Pour sauce over turkey in a deep dish. I use a high brimmed pizza pan. Turn turkey over to coat completely. Use more than a cup of sauce if desired.

Use toothpicks to stick some pinapple rounds over the top of the turkey.

Bake just like any other turkey, using losts of sauce for basting. Trun turkey over every 30 mins or so, until near the end, then cook with skin side up for the last 45 mins.

For stuffing, you can use regular pepperidge farm, but add some pinapple and peeled apple bits. Make it on the stove top and add a bit more water or some pinapple juice to it, then leave it covered over a warm burner for the last 15 mins or so before the turkey is done. For heart-health, reduce the butter by 1/2 and use juice to replace the volume of butter omitted. From: Carol Shenkenberger : Date: 19 Dec 96 Recipes Ä

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