Brazilian recipe
Style Roast Turkey (Peru à)
A traditional Brazilian festive centerpiece, this 4kg turkey is seasoned with a vibrant marinade and stuffed with a savory, buttery farofa.
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Ingredients
1 whole turkey (approx. 4 kg)
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions
5 garlic cloves
Hot pepper sauce to taste
Salt to taste
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups corn flour
2 onions, grated
Turkey giblets
Black pepper to taste
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions
5 garlic cloves
Hot pepper sauce to taste
Salt to taste
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups corn flour
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can source your turkey, fresh herbs, and pantry staples like corn flour and chicken stock at local grocery stores in Nassau or your preferred island supermarket. If specific Brazilian corn flour is unavailable, look for fine-ground yellow corn meal in the baking or international aisle as a substitute.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, one onion, garlic, mustard, hot pepper sauce, butter, and salt until smooth.
- Pour into a dish, whisk in the remaining wine and stock, and set aside.
- Sauté the chopped giblets in a blend of vegetable oil and olive oil over low heat until browned.
- Add the corn flour, bouillon, banana, grated onions, and pepper, stirring constantly until a moist farofa forms.
- Remove from heat, fold in the herbs, and stuff the turkey.
- Place the turkey into an ungreased roasting pan.
- Pierce the turkey with a fork and pour the reserved marinade over it.
- Seal the cavity with skewers and truss the legs.
- Cover with foil and bake for 1.5 hours, basting frequently with the pan juices.
- Remove the foil and roast for another 1.5 hours to brown, continuing to baste.
- Transfer to a serving dish and garnish with extra farofa and herbs.
Observations
The Brazilian-style turkey is a staple for special celebrations, favored for its depth of flavor and tender meat. To prepare the marinade, combine 1 cup of dry white wine, 1 cup of chicken stock, one chopped onion, five cloves of garlic, a tablespoon of mustard, a dash of hot pepper sauce, 1 cup of butter or margarine, and salt in a blender until smooth. Pour this mixture into a large bowl, whisk in the remaining wine and chicken stock, and set it aside.
For the stuffing, sauté the chopped turkey giblets in a mix of vegetable oil and olive oil over low heat until they brown. Gradually stir in the corn flour, powdered chicken bouillon, cubed banana, two grated onions, and black pepper, stirring continuously to create a loose, moist farofa. Once the mixture is cooked, remove it from the heat and fold in the fresh chives and parsley before filling the turkey cavity.
Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork to help the marinade penetrate and drizzle with the prepared sauce. Secure the cavity with wooden skewers and truss the legs. Cover the pan tightly with foil and roast in a preheated oven for about 1.5 hours, basting the bird frequently with the pan juices. Remove the foil and continue roasting for another 1.5 hours, basting often, until the skin is beautifully golden. Serve the turkey on a platter, garnished with extra farofa and fresh herbs.
For the stuffing, sauté the chopped turkey giblets in a mix of vegetable oil and olive oil over low heat until they brown. Gradually stir in the corn flour, powdered chicken bouillon, cubed banana, two grated onions, and black pepper, stirring continuously to create a loose, moist farofa. Once the mixture is cooked, remove it from the heat and fold in the fresh chives and parsley before filling the turkey cavity.
Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork to help the marinade penetrate and drizzle with the prepared sauce. Secure the cavity with wooden skewers and truss the legs. Cover the pan tightly with foil and roast in a preheated oven for about 1.5 hours, basting the bird frequently with the pan juices. Remove the foil and continue roasting for another 1.5 hours, basting often, until the skin is beautifully golden. Serve the turkey on a platter, garnished with extra farofa and fresh herbs.
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