The Kalua turkey is a Hawaiian reinterpretation of the Thanksgiving turkey, inspired by the traditional cooking technique of kalua pig, a typical Hawaiian dish prepared during luau (traditional parties).
“Kalua” in Hawaiian means “to cook in an underground oven,” called an imu.
It is an ancient method used to smoke and slowly cook meat, making it tender and flavorful.
The imu is a pit dug into the ground, lined with hot stones and banana or ti (plumeria) leaves.
The meat (originally pork) is wrapped in leaves, placed in the pit, and covered with earth, left to steam and smoke slowly for hours. The result is extremely tender, moist, and aromatic meat.
The Kalua turkey represents the meeting of American tradition and Hawaiian cultural identity, becoming a symbol of the Thanksgiving melting pot in the islands.
The classic side dish accompanying Kalua Turkey (as well as the traditional Kalua Pig) in Hawaii is: Poi.
• A fermented taro paste mashed with water.
• It has a creamy texture and a slightly sour taste.
• Considered sacred in Hawaiian culture. Taro is a very important root in Hawaiian cuisine, considered sacred.
I tried to recreate the imu cooking style through a light smoking and cooking in a slow cooker, pairing as a side not only poi but also coconut-scented rice and low FODMAP sweet potato tartlets.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: American
- Seasonality: Thanksgiving
Ingredients
- 10 lbs turkey
- 1 oz Hawaiian black salt (or coarse salt)
- to taste pepper
- 2.5 cups chicken broth
- 21 oz fresh or frozen taro (or cassava)
- to taste salt
- 1 cup water
Tools
- 1 Pot slow cooker
- 1 Smoker cold
- 2 banana leaves
Steps
1. Turkey Marination
• Sprinkle salt and pepper on the turkey and let it marinate in the fridge for at least 12 hours.2. Turkey Smoking
• Use apple or cherry wood chips
• Smoke for 30-40 minutes at a temperature around 210-250°F (low-medium) with the portable smoker.
3. Slow Cooker Cooking at HIGH Mode (high temperature)
• Pour the chicken broth at the bottom
• Place the turkey in the slow cooker wrapped in the banana leaf
• Cook on HIGH for 4 hours
4. After Cooking
• Remove the turkey, let it rest for 15 min covered with aluminum foil
• Shred the meat using two forks, removing bones and skin
Cook the taro steamed or boiled until very soft. (about 40-50 minutes).
Mash or blend with water until you get a smooth and creamy texture (poi). Add salt if desired.
Traditionally, it is left to ferment slightly for a few days to develop the flavor.
The Kalua Technique
The Kalua technique and imu cooking have ancient origins, dating back to the ancient inhabitants of Hawaii, the Kānaka Maoli (native Hawaiian people).
It is estimated that this practice was already used at least 1,000-1,200 years ago when Polynesians migrated to the Hawaiian Islands, bringing their culinary traditions with them.
Underground pit cooking (imu) is a common technique in many Polynesian cultures, adopted to cook large quantities of food slowly and evenly, using the heat of heated stones and the steam created by moist leaves (typically banana or ti leaves).
In Hawaii, this technique has evolved as an integral part of social and religious ceremonies, becoming a symbol of hospitality and celebration, still deeply felt today in traditional festivities like the luau.
FAQ (Frequently Asked Questions)
Does the Kalua technique resemble other techniques like curanto, hangi, cozido das furnas, and bakar batu?
Absolutely! These techniques share the characteristic of using indirect heat and humidity, through heated stones and leaf covers, to slowly cook food underground.
They all originated in indigenous cultures with a strong connection to the land and community and are today important elements of cultural and social identity.
Here’s a parallel between the Hawaiian Kalua/Imu technique and other similar underground cooking traditions around the world:
Kalua/Imu (Hawaii)
• Origin: Ancient Polynesians in Hawaii, over 1000 years ago.
• Technique: Slow cooking in a pit in the ground called imu, using hot stones and ti or banana leaves to create steam and retain moisture.
• Typical food: Turkey, pork (Kalua pig), fish, taro.
• Cultural role: Part of social and ritual ceremonies, symbol of community and hospitality.
Curanto (Chile, Argentina, Chiloé Islands)
• Origin: Indigenous Mapuche and Chiloé tradition.
• Technique: Food (seafood, meat, potatoes) is cooked in a pit with heated stones and covered with leaves or a cloth.
• Typical food: Seafood, potatoes, meat, sausages.
• Cultural role: Social and family event, celebrations.
Hangi (New Zealand)
• Origin: Māori.
• Technique: Underground cooking with heated stones in a pit, food wrapped in leaves or fabrics.
• Typical food: Meat (chicken, pork), sweet potatoes (kumara), vegetables.
• Cultural role: Cultural tradition, community occasion.
The Umu (in some parts of Africa and the Pacific) and the Kumu (in Polynesian)
• Similar to hangi, with hot stones in a pit and food covered with banana leaves and earth.
• Traditional for cooking meat and fish.
Cozido das Furnas (Azores, Portugal)
• Origin: Local tradition in volcanic islands.
• Technique: Food (meat, vegetables) cooked using the natural geothermal heat of volcanic craters or fumaroles.
• Typical food: Meat, sausages, vegetables.
• Cultural role: Unique gastronomic tradition, tourist attraction.
Bakar Batu (Papua New Guinea)
• Origin: Indigenous peoples of Papua New Guinea.
• Technique: Pit cooking with heated stones, food covered with leaves.
• Typical food: Tubers, meat, fish.
• Cultural role: Social and ceremonial occasion.What is the recipe for the low FODMAP sweet potato tartlet?
Here is the recipe for 2 low FODMAP sweet potato tartlets, suitable for accompanying the Kalua Turkey:
Ingredients for the low FODMAP shortcrust pastry:
• Rice flour 150 g
• Lactose-free butter, cold 75 g
• Cornstarch 50 g
• Cold water 40 ml
• A pinch of salt
For the sweet potato filling:
• Sweet potatoes 300 g
• EVO oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
Procedure:
1. Dough: Quickly mix flour, cornstarch, cold cubed butter, salt, and water until a homogeneous dough is obtained. Wrap in plastic and let it rest in the fridge for 30 min.
2. Filling: Steam or boil the sweet potatoes until soft. Mash into a puree, add oil, salt, pepper, nutmeg, and maple syrup, mix well.
3. Roll out the dough and line 2 small tart pans (4-5 inches).
4. Pour the filling and level well. If there is leftover dough, you can create classic tart strips.
5. Bake in the oven at 356°F for 25-30 minutes.
