Most of you know last Thanksgiving our turkey was cooked in a Hawaiian Imu overnight and was so moist, smokey flavored, and delicious that I couldn’t wait to do it again.
Well, I’ve done it — ths time without the Imu. Directions follow.
1) Find yourself a good sized turkey. Since it’s just the wife and I, a turkey breast was fine.
2) Wash the turkey, pat dry, and remove all the innards.
3) Rub in Hawaiian salt (coase sea salt) inside and out.
4) Rub 1/4 to 1/2 a bottle of Mesquite Liquid Smoke.
5) In a deep baking dish, lie 360 degrees worth of foil in every direction (so you have a big flower like circle).
6) Obtain some ti leaves, wash, debone, and lay in a circle on the foil.
7) Place the seasoned turkey on the ti leaves, wrap the ti leaves around the turkey, hold in place while you wrap the aluminum foil up over. You want to use enough foil to where no steam will escape in the cooking process. I used 12-14 sheets of long aluminum foil.
8) Bake in preheated oven at 350 for two hours, then reduce to 225 and cook for 5 hours.
9) Throw your knives away, just use a fork and, if you are a successful chef, the turkey will fall apart right there on the baking pan.
10) Last but not least, take all leftover juices and pour over the shreded turkey Season with hawaiian salt as needed and (if really needed) add a little more liquid smoke.
Happy early gobble gobble day.