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Our friend Diane M. tried this recipe which she found on Aloha World.com and she swears by it.

If you are on a low sodium diet than Kalua Turkey is not recommended.


  • 18 to 20 pound turkey
  • 2 handfuls of Hawaiian salt*
  • 1/2 bottle of liquid smoke
  • 2 to 3 Ti leaves*
  • heavy duty aluminum foil


  • Remove neck, giblets and heart from turkey cavities.
  • Wash turkey well with cold water.
  • Drain turkey and pat dry.
  • Line baking pan with heavy-duty aluminum foil. Place turkey in foil.
  • Rub inside cavities and outside of turkey well with Hawaiian salt.
  • Pour liquid smoke inside cavities and outside of turkey.
  • Cover with washed and boned Ti leaves.
  • Wrap turkey well with heavy-duty aluminum foil sealing all edges so that no steam can escape. Bake in pre-heated oven at 350ºF for 2 hours. Lower temperature to 225ºF and bake an additional 5 hours.
  • Remove from oven, then open top foil.
  • Seperate the turkey meat from the bones and shred.
  • Add more Hawaiian salt and liquid smoke to juices if needed.
  • Places shredded turkey in another pan and pour juices over turkey and kou kou (eat).
  • "Hele mai ho'omaha ko kino, mai, mai kakou e'ai!" (Come and rest yourself, come, come and eat!)
  • *Ti leaves and Hawaiian salt can be purchases at Marukai's and on the Internet

Categories: Thanksgiving 
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