Turkey Baked in a Pumpkin – Georgy Kavkaz

1. INGREDIENTS & SETUP (Serves 6–8)

• 1 whole turkey (~3–4 kg), cleaned and pat dried
• 1 large pumpkin (~5–7 kg), thick-walled (e.g., sugar or carving pumpkin)
• 4–5 tbsp animal fat (turkey fat, lard, or tallow) or oil
• 4 garlic cloves, smashed
• 2 tsp coarse salt, 1 tsp freshly cracked black pepper
• Optional spices: 1 tsp smoked paprika, herb sprigs (rosemary, thyme)
• Charcoal or hardwood embers, or an oven pre-set to 160 °C (320 °F)
• Large, sturdy pan or fireproof tray

2. PREP TURKEY & PUMPKIN

1. Hollow out the pumpkin: cut the top off, remove seeds and fibrous guts—save seeds to roast later.
2. Rub the inside lightly with some fat or oil to prevent sticking.
3. Season the turkey: coat it inside and out with fat/oil, rub with salt, pepper, garlic, and spices.
4. Place garlic and herb sprigs inside the turkey cavity for aromatic infusion.
5. Insert the seasoned turkey upright into the pumpkin shell, head first.

3. SEAL & SHEPHERD THE FIRE

1. Preheat oven to 160 °C (320 °F) if cooking indoors.
2. For firepit cooking, build a bed of glowing embers—no open flame.
3. Place the pumpkin (with turkey inside) onto a fireproof tray or pan.
4. Cover the pumpkin with its lid, tent with foil, or seal with applewood twine to hold moisture.

4. ROAST SLOWLY

1. Roast for 3–4 hours—this time may vary based on turkey size and heat.
2. If using embers, place a ring of coals around the pumpkin to provide gentle, even heat.
3. Around halfway through, carefully—using mitts—lift the lid to check and baste the turkey inside with melted fat pooled at the bottom.
4. Cover again and continue roasting until:
   • Turkey’s internal temperature reaches 74 °C (165 °F) in thickest part
   • Pumpkin skin is softened and slightly charred

5. REST, CARVE & SERVE

1. Remove from heat and let rest—uncovered for 10–15 minutes. This redistributes juices and firms the roast.
2. Carve turkey at the table, lifting out from the pumpkin—it makes for a dramatic presentation!
3. Slice, serve, and spoon the smoky-sweet pumpkin flesh alongside the meat.
4. Garnish with fresh herbs and serve hot with:
   • Rustic bread or flatbread
   • A crisp salad or pickled sides
   • Roasted pumpkin seeds
   • Hot tea or bold wine to complete the fire-kissed feast

🔥 NOTES

• Pumpkin hides and coaxes moisture into the turkey—think natural roasting pouch.
• Slow, indirect heat ensures turkey cooks evenly without drying.
• Dual-purpose meal: the bird and pumpkin are eaten together—a celebration of unity.
• Simple seasonings allow core flavors to shine: fat, smoke, salt, and earth.
• Communal serving is the essence—insert, carve, share, repeat.