Turkey: 1 whole turkey with giblets Hawaiian salt to taste 1/4 cup shoyu 10 Ti leaves, medium size liquid smoke to taste 2 qt. chicken stock Stuffing: 1/4 cup onion, chopped 1/4 cup celery, chopped 1 qt. oyster meat in juice turkey giblets 1 qt. chicken stock 1/4 cup garlic salt & pepper to taste 1/4 cup carrots, chopped 1 lb assort, dried fruit (cranberry, mango, papaya) 2 oz fresh thyme 2 cup. toasted Hawaiian sweet bread 1/4 lb bacon Baked Taro & Sweet Potatoes: 3 lb taro, precook, slice thin 1 cup raisin 1 lb whole butter 1/2 cup all-purpose flour salt & pepper to taste 3 lb sweet potato, precook, slice thin 1/2 cup brown sugar 1/2 cup macnuts 4 oz coconut milk, sweetened Wash turkey, cut ino quarters, pat dry inside and out, Rub with shoyu and season generously with salt & pepper. Place half the ti leaves in a roasting pan, add liquid smoke and chicken stock to the pan, add the turkey, breast down, to the pan and cover with the remaining ti leaves. Seal pan very well with foil. Bake in oven at 350 degrees for 4 hours (depending on size of the turkey) when done cool down and shred meat off the bone. For the Stuffing: render the bacon and saute the onion, carrots, celery, garlic and thyme. When vegetables are cooked add the giblets and dried fruits cook 5 minutes. Then add the chicken stock and oysters (lightly poach oyster meat in juice before adding to stock). When hot add the sweet bread (for a drier stuffing add less stock) cook till all the liquid is absorbed, season with salt and pepper to taste. Baked Taro & Sweets: Rub a casserole dish with butter and layer the taro and sweet potatoes dotting with butter, brown sugar, raisins, and salt and pepper. When done combine the flour, macnuts, butter, coconut syrup till it is dry and resembles crumbly pie dough. When taro and sweet potato are done top with the macnut mixture and bake till it is golden brown. Bake at 350 degrees for 30 - 40 minutes.