15-18 lb. turkey
1 round onion ( cut up )
1 thumb sized piece of fresh ginger ( cut up )
4-5 cloves of garlic ( smashed )
½ cup shoyu
½ cup vinegar
( taste the vinegar-shoyu mix and adjust to taste, if too strong add a little water)
Hawaiian salt and pepper to taste
1 Tbsp. butter
5-8 leaves of lemon grass, tied in a knot
Mix all ingredients, except turkey, in a bowl. Once mixed together, place in a sealed bag
until needed. ( I do this the night before and refrigerate.)
Rinse turkey. Pat dry.
Rub the turkey breast with butter, salt and pepper.
Carefully, place turkey breastside DOWN in the turkey bag that has flour added to it. (Follow
directions on the turkey bag box.)
Pat back of turkey dry again and rub with butter, salt and pepper.
Put all the ingredients into the turkey cavity. It's okay if some falls out.
Tie turkey bag tight and make sure there are a few slits cut in bag for the steam to escape.
Bake about 5 - 6 hours. Or until browned and falling off the bone.