Hawaiʻi is home to numerous Asian and Pacific island cultures which has resulted in some incredible culinary techniques and flavors.
Give this marinade a try and bring a classic flavor of Hawaiʻi to your holiday meals!
Start with an 8-12 pound turkey. For bigger birds double the recipe.
1 quarts (4 cups) Aloha brand Shoyu (soy sauce) Substitute with low sodium soy sauce if needed.
1 cup brown sugar
8-12 ginger coins (peeled ginger root sliced ¼ inch thick)
½ cup Saki
1 ½ cup pineapple juice. (I prefer ½ or more of a fresh Maui Gold pineapple peeled,cored,diced and pureed)
4-5 garlic cloves (minced in garlic press)
3-5 fresh Rosemary sprigs about 4” long
Combine ingredients in a saucepan.
Warm on low heat till sugar dissolves. I like to let it simmer a little longer till it starts to smell and taste perfect.
Let marinade cool and place in roasting bag or turkey sized ziplock bag with the bird. Add water, chicken stock, pineapple juice or a combo of each till turkey is covered.
Refrigerate overnight or up to 48 hours. Rotate bird periodically.
Cook turkey as directed or until internal temperature (use a meat thermometer) reaches 170 degrees. Baste every 30 minutes or so while roasting with Huli Huli sauce, your favorite Hawaiʻi/Asian marinade or use reserved marinade boiled in a sauce pan for 10-15 minutes.