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Wednesday, November 20, 2002


[THE ELECTRIC KITCHEN]



This turkey
‘barbecues’ in oven


"The Electric Kitchen" airing in the second half of November features Brian Choy of the state Department of Health with recipes for Thanksgiving.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday, and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at Hawaiian Electric Co.'s Web site: www.heco.com.

Smoked Barbecue Turkey

10- to 12-pound natural hen turkey, thawed
1 tablespoon Hawaiian, rock or kosher salt
>> Marinade:
1-1/4 cups soy sauce
1 teaspoon sesame oil
1 tablespoon dry sherry
7 tablespoons sugar
1 inch fresh ginger, minced
3 large cloves garlic, minced
1 teaspoon liquid smoke

Discard neck, giblets, excess fat and neck skin from turkey. Rinse inside and out; pat dry. Rub salt in cavity and over skin. Tie wings to body with string. Tuck legs under the band of skin that crosses the tail or tie legs together.

Place turkey in a large, heavy-duty plastic bag and seal; refrigerate 6 to 8 hours, turning at least once. Drain liquid.

Combine marinade ingredients and pour over turkey. Seal bag again and refrigerate 24 hours; turning several times to marinate evenly.

Drain, reserving marinade. Bring marinade to boil; reduce by half. Set aside for basting.

Preheat oven to 325 degrees. Insert a vertical roasting rack into turkey cavity and place upright in a large roasting pan. Place a meat thermometer in turkey thigh muscle, not touching bone. Roast turkey about 3 hours or until meat thermometer registers 180 degrees, basting occasionally. Let turkey stand 20 minutes before carving. Serves 12.

Nutritional information unavailable.



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