Hawaiian Turkey Breast Food

HAWAIIAN SWEET & SOUR SAUCED TURKEY BREAST

Steps:

• 1. Place the turkey breast in the bottom of crock pot. Turn on high and cover with lid as you prepare some of the other ingredients.
• 2. In a medium sized bowl add in the pineapple tidbits, jam, brown sugar, chicken broth, water chestnuts, 2 1/2 teaspoons crushed red pepper flakes, green onions, dried chives, red bell pepper, black pepper, salt, garlic and lime juice. Whisk until well blend and sugar disappears and no longer appears granulated any more. Pour mixture over the turkey breast in the crock pot. Put lid back on the crock pot. Cook for 1 1/2 hours on high.
• 3. Remove the lid and baste the turkey with the sauce, turning the meat over. Replace the lid and allow to continue to cook for 1 hour longer. At 30 minutes, prepare the cornstarch slurry.
• 4. Place the cornstarch in a medium sized bowl, add in the hot water and whisk until well blended and smooth. Add in the butter and whisk until velvety smooth. Dip out 1 to 1 1/2 cups of the crock pot sauce and whisk it into the cornstarch slurry.
• 5. Remove the turkey meat from the crock pot and set aside on a platter. Slice the beast into nice 3/4 inch to 1-inch slices and cut into half midway.
• 6. Add the cornstarch slurry/gravy to the crock pot whisking it in to blend and smooth out all the liquids. When smooth, add the turkey slices back to the crock pot. Replace lid and allow to cook on low for 1 hour.
• 7. When ready to serve, plate a serving with rice and black beans, garnish with a small pinch/ sprinkle of the remaining crushed red pepper flakes and a green onion blossom (optional) and serve.
• 8. To make the green onion blossoms, clean each green onion by cutting off the stem and most of the green tops, (use them in this recipe. End up with a length of about 4-6 inches total. Place onion on cutting board and slice through the white end lengthwise, turn it over and slice through again. DO NOT cut away, keep the onion in tact/whole. Place the prepared onions in a glass filled with ice water and place in the refrigerator until ready to use. The slice white ends will curl and make and nice little blossom for garnish!

HAWAIIAN KALUA TURKEY

Steps:

• 1. Remove neck and organs from turkey cavity. Rinse well and pat with paper towel. Melt 1 stick of butter and add liquid smoke. Pour some inside turkey cavities and the rest all over outside of turkey. Use 2 handfuls of Hawaiian Salt(or sea salt) and 3 T of black pepper and mix together. Season inside and outside of turkey well with mix.
• 2. In a large roasting pan, take a 3-4 ft section of aluminum foil and lay in pan lengthwise. Take another 3-4 section and lay in opposite direction (see pic). Take 4-5 of Ti Leafs that have been washed and lay in bottom of roasting pan. Insert turkey into pan. Lay remaining Ti Leafs on top of turkey.
• 3. Take lengthwise ends of tinfoil to meet together and roll downwards toward the turkey. Now take other two ends of tinfoil and do same (see pic).
• 4. Preheat oven to 350 degrees. When heated, place turkey in oven. Cook for 2 hours at 350 degrees, then turn oven down to 250 degrees for the remaining 4 hours. Remove Turkey. Remove aluminum foil and allow steam to release. Remove Ti leafs.
• 5. Take 2 large bowls and start to shred meat from Turkey with Forks. Use one bowl for bones and other for shredded meat. Pour pan juices in a gravy bowl. Serve with white rice just as they do in Hawaii. Mahalo!

HAWAIIAN TURKEY BREAST

Steps:

• Marinade the turkey breast in the herbed milk turning it over once for about 1 hour Mix basting ingredients together, heat just to the boil, let cool Prepare grill with charcoal when coals are ready spread pineapple chips around on top, adding more as needed whild grilling or if using gas, heat to med-low temp spread with pineapple chips Place turkey breast on grill, baste every 20-30 minutes This is slow grilling with the lid-on for approx. 2 hours Turkey brest should be golden mahogany and mouth-watering aroma when done

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

WW HAWAIIAN TURKEY LOAF (WEIGHT WATCHERS 6 POINTS PER SERVING)

Steps:

• Preheat oven to 350°F.
• In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
• Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
• Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
• Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
• Let the loaf stand for 5 to 10 minutes before you slice it.
• This loaf is good hot or cold.
• For the sauce (prepare while the loaf is baking).
• In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
• Microwave on high for 3-5 minutes.
• Stir in the raisins and microwave for another minute or two.
• Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
• Serve chutney along side or on top of the finished turkey loaf.

HAWAIIAN TURKEY BURGERS

Steps:

• Drain the pineapple, reserving 1/4 cup of the juice and set the pineapple aside.
• In a bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt, and pineapple juice.
• Crumble the turkey over the mixture and mix well, but do not overmix.
• Grill, covered, over medium heat for 3 minutes on each side.
• Brush with teriyaki sauce.
• Grill 4-6 minutes longer on each side or until meat is no longer pink.
• Grill pineapple slices for 2 minutes on each side, basting with teriyaki sauce.
• Serve on buns and top each burger with a pineapple slice.