Christmas Turkey - Hungi Style
Rosemary and sage were the herbs of choice.
We filled the turkey cavity with onion, carrot and celery to cook.
We dug the hungi pit the day before and early Christmas morning we started the fire with the aim of reducing it to a pile of hot coals.
When the coals were ready, we took the turkey which we had placed upside down in a large foil baking tray, wrapped generously in aluminium foil and green banana leaves and submerged in the hot coals.
The banana leaves burnt away very quickly so we probably wouldn't bother with that again.
And here is what emerged from the fire about 2.5 hours later. It is up side down with some slight charring on the skin. It was never going to be pretty! Having never eaten roast turkey before we did not have anything to compare it to, but several of our guests said it was the moistest turkey they had ever eaten. We served it with stuffing cooked in the oven and gravy made from the pan juices.
Not a bad first effort I say!
Was turkey on your Christmas menu? If so, link up your turkey below. Something else on the menu? You can link that up too. If you don't have a blog to link up but you want to participate, you can join Cookin' the Books on Facebook and share your photos there or you can post your photos to Twinkle in the Eye on Facebook. Alternatively, you can share your photos on Twitter and use the hash tag #americancook and tag me @twinkleite.
Next weeks challenge: Cobbler
Can you make Cobbler this week? If so, come back next week and link it up!