THE MAHALO GIVING BIRD

Thank You in Hawaiian, we say "Mahalo" (ma hah low)... Get it? In a week, it'll be Mahalogiving time, and well, most peeps will be roasting that bird also know as the turkey, the Tom, the bird. Some folks have some creative recipes for this bird. I've seen it done Chinese style, almost like Peking duck, I've seen it done somewhat Filipino/Spanish with the adobo flavors. Yes, I've seen it done with a teriyaki sauce too. Underground roasted, kalua. Deep Fried, oh this is really good deep fried, crispy on the outside, and juicy tender on the inside, man even the breast is juicy. But that good old traditional roasted turkey in the oven with the gravy made from the juices off the roasting pan, can't get better than that. There's nothing like it, some peeps will soak the turkey in a salted, herbed and spiced brine (not me though). Some peeps thaw it out early, fill a chest with ice, season it all over with seasonings, and let it just seep right into the body. My friend Uncle Al D, used to get lots of lemon grass, ginger, and garlic, with some soy sauce and soak the cavity of the bird with it. Then he'd go under the skin and put some Hawaiian salt, with pepper, and herbs, and tuck in nice and tight, lots of garlic too. He'd crank up the oven to super hot, place the bird in there, and let the bird get that crispy crust, then he'd foil it, turn the heat down to like right above 280 deg. and let it slow cook, always checking the birds internal temperature with his old culinary instant read thermometer, he'd pull it out at about 150 deg. f and let it rest on the counter, by the time people were ready to eat, it was fork tender. Also his stove was messed up, but he knew how to stroke that baby, I think now that stove is in the landfill. 


Happy Thanksgiving!