Cooking Turkeys in an ʻImu, a Hawaiʻi Thanksgiving Tradition
For decades, groups like KEY Project on Oʻahu have been cooking turkeys in a traditional underground oven.
Every Thanksgiving for decades, the Kualoa-Heʻeia Ecumenical Youth (KEY) Project on Oʻahu has been cooking hundreds of turkeys in an ʻimu, a traditional underground oven.
In fact, this practice is so popular, it’s become a tradition in the Islands, with groups and organizations offering the same service: For a fee, people drop off their Thanksgiving turkeys to be slow-cooked in a huge pit in the ground.
The result is a flavorful, juicy bird—and the knowledge that you are helping perpetuate an important Native Hawaiian tradition.
“It’s so fun,” says Rainbow Uliʻi, KEY Project’s executive director. “It’s so amazing to see how many people come out to help and volunteer … It’s exciting to be part of a group of community-based organizations that are perpetuating the practice of ʻimu.”
Volunteers helping prepare the ʻimu.
Photo: Courtesy of KEY Project
Here’s how it works: An ʻimu is built by digging a big hole in the ground. Kindling—kiawe (mesquite wood) is popular—and porous rocks are added to the top. These rocks are heated until piping hot. A layer of banana stumps and leaves are placed on the hot rocks. Then you add the turkeys, wrapped tightly in foil. The ʻimu is covered, typically with burlap, and secured, allowing the turkeys to cook for several hours.
(Some people bring other meats, including brisket and pork shoulder, and vegetables to cook in the ʻimu. Doesn’t have to be just turkeys!)
People drop off their thawed turkeys the day before Thanksgiving and pick up the cooked bird the next morning.
More than 100 volunteers show up to help with the ʻimu, from collecting turkeys to digging the pit to tending the fire.
“We are so grateful for this opportunity to be responsible for everybody’s holiday meal,” Uliʻi says. “We want to pay homage to this place, recognize these Native Hawaiian practices and gives thanks to the ʻāina (land).”
It’s one of the most popular fundraisers for KEY Project—it costs $40 per turkey and tickets sell out in a couple of weeks. The nonprofit is doing about 250 turkeys this year. At one time, it was cooking up to 600. And it’s offering trays of pumpkin crunch to buy, too.
The turkey pick-up tent at KEY Project.
Photo: Courtesy of KEY Project
If you’re interested in making your own ʻimu at home—which is what KEY Project would love—check out this video:
To volunteer or support KEY Project, visit here.
