Inā makemakeʻoe i ka pipi aʻaʻole makemakeʻoe e kali no ka hoʻomaikaʻiʻana iā ia,ʻo ia ka meaʻai maikaʻi loa noʻoe. ʻO ke kaʻina hana maʻamau e kōkua pono i ka hoʻolālā a me ka palupalu o kaʻiʻo. Hiki ke hoʻohanaʻia kēia kīʻaha me nā'ōmato paʻi a me nā salsa hua. E kī a lawelawe i ka saladi, ma luna o ka pātaʻi, aiʻole e hoʻohana i nā kāhili a me ka lole.
Ka mea e pono ai
- 1 ka umauma, (heʻiliʻole, he iwiʻole, aʻokiʻokiʻia ka hapalua)
- 1/4 kapu / 60 ml. paʻakai (kosher)
- 1/4 kapu / 60 ml. ke kō
- 2 tbsp / 30 ml. kūkā (minced)
- 2 tbsp / 30 ml. pepaʻeleʻele (honua)
- 1 tbsp ./15 ml. ka mea kanu
- 3-4 nā'ōleka kālai (minced)
- No Honey Dijon Glaze:
- 3 tbsp ./45 ml. ka meli
- 2 tbsp / 30 ml. ʻO Dijon kūkeke
- 1 ka pīpī chile ma kaʻaila kulo (minced)
- 2 tsp./10 ml. balsamic vinegar
Pehea e hana ai
- E hoʻohui i ka paʻakai, ke kō, ka pepa, ka kinamona, a me ka'ōpū me 1 cup o ka wai i loko o kahi kōpelu nui. E lawe mai i kahi maʻi, e hoʻonā i ka mahana a hoʻonui i loko o 3 mau kapu wai anuanu e hana ai i ka brine turkey.
- E kau i ka pipi ma loko o kahi pahu iʻole e hoʻopiliʻia, e hoʻopili i nā kākila i kālaiʻia a me ka brine, ka hili aʻae i ka hoʻomaha i loko o ka paila no nā hola he 24 (see Brining Turkey Step by Step).
- ʻO ka grill preheat no ka mahana wela.
- Hiki i ka meli, ka chipotle, ka sinapi, a me ka vīnega i loko o ke pola.
- Wehe i ka turuki mai ka friji a hoʻolei i ka pilina paina. E kau i ka pipi ma luna o ka pahu kuʻi a me ka kuke no 25-30 mau minuke, e huli ana i hoʻokahi.
- ʻO ka Baste me ka waihona meli-Dijon i ka wā o ka hoʻomohalaʻana.
- Ponoʻo Turkey ma waena o 165-175 F i ka manawa i hanaʻia ai. Wehe i ka wela a hoʻomaha no 5-10 mau minuke ma mua o ke kānanaʻana.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 717 |
| Ka nui o ka momona | 24 g |
| Ka momona | 6 g |
| Ka momonaʻole | 8 g |
| ʻO Cholesterol | 301 mg |
| Sodium | 5,276 mg |
| Nā Carbohydrates | 30 g |
| Fiber Dietary | 2 g |
| Pāmua | 93 g |