An Asian Fusion Approach to Turkey
This recipe comes from a Honolulu friend who is of Chinese and Hawaiian heritage. It represents a kind of Fusion aspect of Hawaiian cuisine that incorporates elements from both traditions.
Pickled Turkey Halves
1 half Turkey, weight about 3 pounds
1 cup Vinegar
1 cup water
1 piece Ginger, about 2 inches long, peeled and crushed
2 cloves Garlic, crushed
1 teaspoon Salt, or to taste
teaspoon Black Pepper, or to taste
1 teaspoon Cayenne Pepper, or to taste
¼ cup Vegetable Oil
Using a sharp knife, we slash the Turkey half on the skin side several times.
Cider Vinegar may be used, or an Asian Vinegar like Chinkiang Black Vinegar or Chinese Red Vinegar, or a mixture of a couple of these Vinegars.
Marinate Turkey with these ingredients overnight.
When ready to cook the Turkey, drain it well and pat dry. Heat a wok until hot, add the Vegetable Oil and when it is hot fry slowly on medium heat until the Turkey is well browned and thoroughly cooked.
This will take about an hour.
This recipe serves about 4.