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.
Here are the ingredients and steps to make this recipe!
Hawaiin Turkey
Brine
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
Turkey
12 lbs Young fresh or frozen Turkey
Marinade
1 cup Ketchup
1 tbsp Garlic powder
1 tbsp smoked Paprika
3 tbsps Soya sauce
2 tbsps Honey
1 tbsp Hot sauce
Garnish
Herbs
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
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