Best 4 Hawaiian Turkey Breast Recipes

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 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

ROASTED TURKEY BREAST WITH DRIED FRUITS PAN SAUCE

Steps:

• Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
• Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
• In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
• In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
• Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
• Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.

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!