Chef Wayne Hirabayashi of the Kahala Hotel & Resort knows his turkey techniques, and he's willing to share a few. His tip for a tender holiday turkey? Make sure you defrost the bird for three to four days, and it will cook evenly.

Also, dry thoroughly, including the cavity, to ensure a crisp skin. Generously butter and tie the turkey to keep it moist.

Watch the video of Hirabayashi's technique, with more suggestions — including how to make your own dry rub to seal in flavors.

If the video piques your appetite for a turkey dinner from the Kahala Hotel & Resort ($150), call 739-8760.

For more of Hoku's chef Hirabayashi's turkey and stuffing tips, visit Pacific Network's "Life is Good" channel online: www.pacificnetwork.tv/lifeisgood.asp.