astrolab
VIP Member (Resident chef)
Ingredients
1 whole turkey
2 oranges, quartered
2 onions, peeled and quartered
2 stalks celery, roughly chopped with leaves
8 cloves garlic
250ml olive oil
3 red chillies
3 green chillies
Salt crust dough
3 cups bread flour
3 tsps fine salt
3 litres water
Method
Stuff the turkey with the oranges, onions, celery, chillies and half the garlic. Rub the outer skin with olive oil and the remaining garlic. Leave to marinade for 24 hours to let the flavours infuse.
To make the dough: Mix the flour and salt together. Slowly add the water until its texture resembles that of dough. Knead until smooth. Cover and leave.
When the turkey has marinated overnight, roll out the salt crust dough. Place the turkey on top and fold upwards, making it like a bag. Squeeze the top together and make sure it is firmly sealed.
To cook:
Dig a hole in the ground!
Line the hole with rocks. Place some wood in the hole and allow it to burn to coals. Place the wrapped turkey in a baking tray and cover with a sheet of corrugated iron or metal. Weigh down with more rocks. Cover the sheet with wood and coals and let the turkey cook in the ground for approximately six hours. During this time check on the coals to ensure they are still burning throughout.
After six hours lift the turkey out of the ground. The dough will have hardened. Crack it open with a panga or a big knife. The turkey will be moist and cooked.
Enjoy!!
1 whole turkey
2 oranges, quartered
2 onions, peeled and quartered
2 stalks celery, roughly chopped with leaves
8 cloves garlic
250ml olive oil
3 red chillies
3 green chillies
Salt crust dough
3 cups bread flour
3 tsps fine salt
3 litres water
Method
Stuff the turkey with the oranges, onions, celery, chillies and half the garlic. Rub the outer skin with olive oil and the remaining garlic. Leave to marinade for 24 hours to let the flavours infuse.
To make the dough: Mix the flour and salt together. Slowly add the water until its texture resembles that of dough. Knead until smooth. Cover and leave.
When the turkey has marinated overnight, roll out the salt crust dough. Place the turkey on top and fold upwards, making it like a bag. Squeeze the top together and make sure it is firmly sealed.
To cook:
Dig a hole in the ground!
Line the hole with rocks. Place some wood in the hole and allow it to burn to coals. Place the wrapped turkey in a baking tray and cover with a sheet of corrugated iron or metal. Weigh down with more rocks. Cover the sheet with wood and coals and let the turkey cook in the ground for approximately six hours. During this time check on the coals to ensure they are still burning throughout.
After six hours lift the turkey out of the ground. The dough will have hardened. Crack it open with a panga or a big knife. The turkey will be moist and cooked.
Enjoy!!
