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Christmas Turkey - Hungi Style

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Saturday, 29 December 2012

Christmas Turkey - Hungi Style


Week 5 of the Great American Cooking Challenge fell over Christmas and presented the perfect opportunity to cook our first ever Christmas Turkey. We decided to be unconventional in our cooking style and cook the turkey in a hungi, for the uninitiated that is in the ground surrounded by hot coals (yes we are a little bit stupid). We read a few recipes but did not really follow any, rather we used the herbs we had in the garden, lots of butter and citrus juices for flavour.


Rosemary and sage were the herbs of choice.


We filled the turkey cavity with onion, carrot and celery to cook.


Before filling the cavity we squeezed the juice of a lemon around the cavity. Check out the size of my boobs in this picture. Very Nigella no?


Under the skin we stuffed the rosemary, sage and butter. Oh and check out my sunburn, that comes from standing in line at the Fish Coop for 50 minutes in the hot sun waiting to pick up our Christmas prawns. That's an Aussie Christmas for you!


Before tying the bird up we washed an orange, placed a few slits in the skin and micro-waved it for 10 seconds. We then shoved the orange up its butt because Jamie Oliver thought this was a good thing to do.


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!

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posted by Bree @ Twinkle in the Eye @ 21:02   2 Comments

2 Comments:

At Monday, 31 December, 2012 , Anonymous Sweet Mama M said...

Kez just introduced me to your blog - I love it! Just a wee aside, it's spelt hangi or can also be known as an umu (Pacific Islanders). It's a great way to prepare meats without dryness though! Looks delish!

 
At Tuesday, 01 January, 2013 , Blogger Bree @ Twinkle in the Eye said...

Thanks for the spelling note. Good to know!

 

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