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Hawaiian Luau Kalua styled Turkey

Mike McQMike McQ Posts: 2
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 13-15</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">Turkey</SPAN></TD><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Fresh lemons quartered, juice squeezed, rind tossed in</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">The Brine Follows:</SPAN></TD><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Fresh limes quartered, juice squeezed, rind tossed in</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">gal</SPAN> <SPAN class="recipe_ingredient">Water, enough to just cover birdie</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Sweet red pepper cut up</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Soy sauce</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Wweet yellow pepper cut</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Sea salt</SPAN></TD><TD><SPAN class="recipe_quantity">• 6</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Cloves garlic crushed</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2.5</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Dark brown sugar</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Large chunk of ginger root, peeled and crushed</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Ground allspice</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Core from fresh pineapple (fruit for salad) or small can</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Black pepper</SPAN></TD><TD><SPAN class="recipe_quantity">• 12</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Peels from dozen or so madarin oranges (fruit for salad)</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Thyme</SPAN></TD><TD><SPAN class="recipe_quantity">• 12</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Ti leaves (optional)</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">1 large sweet onion chopped</SPAN></TD></TR>
</TABLE>
<h4>Instructions</h4>Give your bird a brine bath in the frig for a minimum 12hrs, 24hrs or longer better:)<p>Remove Turkey and strain the brine keeping the solid goodies. Now stuff the bird with same.<p>If you really want all out authentic next completely wrap your bird in Ti leaves. (pronounced tea) I couldn't find them locally at any oriental market, ordered them from a Florist!
<p>The wood, Mesquite. My research revealed it's the closest to the Kava used traditionally in Hawaii, except it's gotten hard for them to even get so they often use mesquite themselves!<p>Since I use a Big Green Traeger instead of a Big Green Egg specific technique will vary. I slow smoke (~150°f) for 6 hrs then raised to 225°f for about another 8hrs or so. I only took internal temp to 165° my first two. The breast meat was so moist it just squirted. It was not fall apart like pulled pork. I'm thinking my next one to take it to 200° and see how it is.<p>The second one I did was for Thanksgiving and I didn't want the pale skin you'll get wrapping with Ti leaves so I omitted them. Taste was almost the same but the Ti leaves do impart a bit of their own unique flavor. Hmmm, just had a thought. Maybe remove them after about half done cooking as a compromise...<h4>Notes</h4>Coconut macadamia nut candied yams, fresh mixed fruit salad, Hawaiian sweet rolls etc make it a fun Hawaiian style feast. Poi optional:)<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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