Hawaiian-Portuguese Smoked Turkey

A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese.  

PREP AND COOK TIME 4 to 5 hours, plus 2 days to marinate

MAKES 1 turkey (18 to 20 lbs.)

starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren’t strong, it’s helpful to have a friend or relative help you ease the turkey on and off the grill.

1 turkey (18 to 20 lbs.), thawed if frozen
1 tbsp. each coarsely chopped ginger and
garlic, plus 4 tbsp. each minced garlic
and ginger
4 cups soy sauce
1 cup apple cider vinegar
2 tbsp. light brown or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, peeled and quartered
lengthwise

Click Here to See the Direction for 3 Day Process

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One thought on “Hawaiian-Portuguese Smoked Turkey

  1. Pingback: Talkin’ Turkey- Turkey Recipes and How to Brine « Multi Cultural Cooking Network

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