Ingredients: |
Ingredients: 1 12 to 16 lb. turkey
1/2 c. butter, softened
3 T. course salt
3 to 5 tsp. Liquid Smoke
12 to 16 green Ti leaves, stripped of stalks (optional)
1 banana leaf, stripped of stalk (optional)
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Directions: |
Directions:Wash and dry turkey thoroughly. Reserve giblets for another use.
Mix butter, Liquid Smoke and salt in a small bowl and set aside. If using the banana and Ti leaves, place Ti leaves in a fan/circular pattern in a large turkey roasting pan so that leaves radiate out like a daisy. Place banana leaf on top of the Ti leaves so that 1/2 the banana leaf hangs over the side. Place turkey on top of that. If not using the leaves, just place turkey in pan, and then use the butter/salt/smoke mixture to smear all around the turkey on all sides, inside and out.
Fold banana leaf over turkey, then fold the Ti leaves over that. You might need an extra hand to hold it all together. Next cove with a double thickness of aluminum foil. It now looks like a giant "JIffy Pop". Bake at 375 degrees F for 4 to 6 hours until when you can push down on the aluminum foil "Jiffy Pop" it collapses. Remove from oven and let cool for several hours on counter until you can handle it.
When cool enough to handle, separate the meat from the bones and fat, shredding it by hand and putting it in a separate bowl. Add any accumulated juices to the meat, and discard the bones and fat. This can be made ahead of time and freezes well, however, if you freeze it, put it in small aluminum pans so that it reheats quickly as large, frozen pans take a long time to reheat. |
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Notes: |
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Notes: Brian from Hawaiian Airlines gave this recipe to me years ago on the back of a Christmas cocktail napkin ( which I still have). He and I have both served it to crew and co-workers at Christmas time, using recycled first class tin containers so they would fit into the airplane galley ovens. Serve with white rice, poi and Lomi salmon salad and you have a real Hawaiian Luau!
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