Main
Recipes
Course
Dinners
Hawaiian-Portuguese Smoked Turkey Recipe

Hawaiian-Portuguese Smoked Turkey Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

19029

Calories

Comments Print recipe

Ingredients:

Serving

1 turkey (18 to 20 lbs.), thawed if frozen
1 tbsp coarsely chopped ginger
1 tbsp coarsely chopped garlic
4 tbsp minced garlic
4 tbsp minced ginger
4 cups soy sauce
1 cup apple cider vinegar
2 tbsp light brown or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, peeled and quartered lengthwise

Directions:

On day 1 (2 days before Thanksgiving), remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). Into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic, minced ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
On day 3 (Thanksgiving Day), remove giblets and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
Remove turkey from pan and pour marinade into a bowl; add chicken broth and set aside. Return turkey to pan, breast side up, and add onions (put 2 or 3 quarters inside turkey). Truss turkey, tying drumsticks together tightly with kitchen twine; truss wingtips together the same way. Cover wingtips and drumsticks with heavy-duty foil caps, molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
Prepare a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. (If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.) Smoke turkey, basting every 1/2 hour, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150°, about 2 1/2 hours (begin checking after 2 hours). Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy and Portuguese Sausage Dressing.
Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes (internal temperature will rise to 160°) before carving.
Note: Nutritional analysis is per serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	19028.94 Kcal (79670 kJ)
Calories from fat	7570.98 Kcal
		% Daily Value*
Total Fat	841.22g	1294%
Cholesterol	4807.1mg	1602%
Sodium	127535.05mg	5314%
Potassium	36207.3mg	770%
Total Carbs	687.15g	229%
Sugars	63.38g	254%
Dietary Fiber	18.95g	76%
Protein	1765.34g	3531%
Vitamin C	68.4mg	114%
Iron	205.6mg	1142%
Calcium	502.3mg	50%

Amount Per 100 g
Calories	149.25 Kcal (625 kJ)
Calories from fat	59.38 Kcal
		% Daily Value*
Total Fat	6.6g	1294%
Cholesterol	37.7mg	1602%
Sodium	1000.27mg	5314%
Potassium	283.98mg	770%
Total Carbs	5.39g	229%
Sugars	0.5g	254%
Dietary Fiber	0.15g	76%
Protein	13.85g	3531%
Vitamin C	0.5mg	114%
Iron	1.6mg	1142%
Calcium	3.9mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Hot and Sour Cabbage Soup

Chicken broth, Shredded green cabbage, Carrot, chopped and 9 more..
Cider-Basted Turkey with Roasted Apple Gravy

Apple cider, Calvados or applejack (apple brandy) and 14 more..
Super Hummus Salad

Low-sodium chickpeas, rinsed (about a 19-oz can) and 7 more..
Chicken Adobo

Frying chicken, skinned and cut into serving pieces and 10 more..
Azumaya Pot Stickers

Ground lean pork (can use beef,chicken or tofu instead) and 9 more..
PELAU

Chicken pieces, skinned, Salt, Black pepper, Minced garlic and 15 more..
Kung Pao Shrimp

Shrimp, shelled and deveined, Cornstarch and 15 more..
Grilled Korean-Style Skirt Steak

Skirt steaks, trimmed and cut crosswise into 4 inch pieces and 11 more..