photo courtesy GETTY IMAGES
Thanksgiving is around the corner, and, to ease any cooking anxiety, Guava Smoked is presenting the tastiest turkeys on the island.
“Our turkeys are juicy and tender with an aroma of guava smoke, like a kalua turkey,” owner Scott Shibuya describes. “We have a lot of repeat customers who won’t touch another turkey. Even the breast meat is juicy.”
What’s the secret to Guava Smoked’s turkey success? Twelve-to-14-pound hens are brined for two days and cold-smoked for four hours. They are then vacuum-sealed and frozen — and ready to be picked up by discerning customers.
Guava Smoked’s turkey ($75) feeds about 10 to 12 people. At-home oven cooking takes approximately two hours, and simple instructions and a cooking bag are provided at turkey pickup.
Turkey orders can conveniently be made by calling or visiting any of the three Guava Smoked locations. Website orders with prepayment are also accepted.
The turkey can be picked up weeks in advance and stored in the freezer to avoid a Thanksgiving rush. Shibuya also recommends picking the turkey up on Nov. 20 or Nov. 21, and then storing it in the refrigerator to defrost in time for cooking on Thursday (Thanksgiving Day).
For those with limited freezer and refrigerator space, Guava Smoked will have special hours on Nov. 22 (Thanksgiving Eve); the Kalihi location will be open until 6 p.m., and the Kapahulu and Pearlridge locations will be open until 8 p.m. Guava Smoked will be closed on Thanksgiving Day.
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