Oven Kālua Turkey

Tomorrow is (American) Thanksgiving. Every family has their own traditions and trimmings—my brother-in-law whips up a pot of gumbo, for instance—but a big turkey on the table is nearly universal. This recipe for Kālua-style turkey tastes authentic enough, but with the convenience of cooking in an oven.

Oven Kālua Turkey
Serves a small crowd.

• 12-20 lb. turkey (mine is 18 lbs. this time)
• 1/3 c. olive oil
• 2-3 T. coarse sea salt
• 2 t. liquid smoke
• 18 (or so) ti leaves. I didn’t have enough, so used banana leaves as well

Completely thaw turkey, remove necks and gibblets then wash the entire carcass thoroughly inside and out. Line a large roasting pan with about half of the ti leaves, overlapping then slightly so that the pan is completely blanketed. Preheat oven to 375 degrees.

Rub the turkey inside and out with the olive oil, then the sea salt then the liquid smoke. Place the bird in the roasting pan, breast side up.
 

Cover the turkey with the remaining ti leaves. If you can, tuck the leaves under the bird so that it is fully wrapped. If your leaves are young and small like mine, just do your best to overlap and get complete coverage. Cover the roasting pan with a double layer of aluminum foil and crimp the edges tightly so that it is as airtight as reasonably possible. Cook for six hours.

After six long, long hours have elapsed, remove the turkey, uncover, and let cool until it can be handled. The meat should literally be falling off the bone. Shred the meat with two forks then drizzle with pan juices. Serve with rice and a table full of trimmings.

Happy Thanksgiving!