1 whole turkey (12-14 pounds)
1 cup Kimo's ONO Grindz Chili Pepper Water (choose your preferred flavor)
1/2 cup soy sauce
1/4 cup honey
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon black pepper
Pineapple slices and fresh cilantro for garnish
Preheat your oven to 325°F (165°C).
Rinse and pat dry the turkey. Place it on a rack in a roasting pan.
In a mixing bowl, whisk together Kimo's ONO Grindz Chili Pepper Water, soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper to create the glaze.
Brush the turkey generously with the glaze, ensuring it's coated inside and out. Reserve some glaze for basting during cooking.
Cover the turkey with aluminum foil and roast in the preheated oven. Baste with the glaze every 30 minutes.
After 2 hours, remove the foil, and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This should take approximately 3 to 3.5 hours in total.
During the last 30 minutes of cooking, baste the turkey with the remaining glaze for a flavorful finish.
Once done, let the turkey rest for about 20 minutes before carving.