12 lb turkey
12 ti leaves
1 banana leaf
1/2 cup butter or margarine - softened
3 tbsp hawaiian salt
2 tsp liquid smoke
Directions
Rinse and drain turkey. Line a large baking pan with foil. Wash ti
leaves and banana leaf, remove fibrous part of the veins. Line baking
pan with ti leaves radiating from center; place half of the banana
leaf in bottom of pan. Place turkey on leaves. Rub remaining
ingredients on inside and outside of turkey. Place remaining half of
banana leaf over turkey; fold leaves around turkey. Crimp foil around
turkey and cover pan tightly with additional foil. Roast in electric
oven at 375¡F for 6 hours. Shred turkey, adding enough of the pan
liquid to moisten meat. Makes 8 to 10 servings.
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 1 turkey
Oven Kalua Turkey Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Poultry
The History of Recipes
We are able to track the history of meal recipes far back into the far past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also describes how the Romans used a wide range of aromatic flavors, including some familiar names for example thyme, mint and asafoetida. As we move on, we find a couple of books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the spicy food that is popular today, but instead recipes for the types of food prepared for the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in recipe publications, many of which still exist in private cookery archives. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Oven Kalua Turkey recipe.
