Brazilian recipe
Brazilian-Style Roast Turkey (Peru à brasileira)
A traditional Brazilian feast centerpiece, this 4kg roasted turkey is renowned for its succulent flavor and classic, savory stuffing.
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Ingredients
1 turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce
Salt
1 tablespoon chives
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, diced
1 cube powdered chicken bouillon
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce
Salt
1 tablespoon chives
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, diced
1 cube powdered chicken bouillon
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper
Where to find ingredients
Find fresh poultry and produce at local markets or supermarkets. For Brazilian ingredients like cornmeal (farinha de milho), look in the international aisle or specialized dry goods stores. Substitute margarine with unsalted butter if preferred.
Preparation method
- Blend 1 cup of wine, 1 cup of broth, 1 onion, garlic, mustard, hot sauce, margarine or butter, and salt.
- Pour into a container, add the remaining wine and broth, mix well, and reserve.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil until browned.
- Add cornmeal, bouillon, banana, grated onions, and black pepper, stirring until a moist farofa forms.
- Remove from heat, add green herbs, and stuff the turkey.
- Place the turkey in an ungreased roasting pan.
- Pierce the turkey with a fork and pour the reserved sauce over it.
- Close the cavity with skewers and tie the turkey legs.
- Cover with aluminum foil and bake for about 1 hour and 30 minutes, basting constantly with the pan sauce.
- Remove the aluminum foil and roast for another 1 hour and 30 minutes, continuing to baste with the sauce.
- Transfer to a serving dish and garnish with farofa and green herbs.
Observations
The Brazilian-style roast turkey is a centerpiece traditionally reserved for grand celebrations, prized for its deep flavor and consistent results. To begin the preparation, combine 1 cup of dry white wine, 1 cup of chicken broth, 1 onion, 5 garlic cloves, 1 tablespoon of mustard, hot sauce, 1 cup of margarine or butter, and salt in a blender and process until smooth. Pour this mixture into a large bowl, incorporate the remaining wine and chicken broth, stir thoroughly, and set aside.
In a skillet over low heat, sauté the chopped turkey giblets in a mixture of oil and olive oil until they are fully browned. Stir in 2 cups of cornmeal, 1 cube of powdered chicken bouillon, 1 diced banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a crumbly, moist farofa. Once off the heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of fresh parsley, then use this mixture to fill the cavity of the turkey.
Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork and drizzle it generously with the reserved marinade. Secure the cavity using wooden skewers and tie the legs together. Cover the pan with aluminum foil and roast in a preheated oven for approximately 1 hour and 30 minutes, basting the bird frequently with the pan juices. Remove the foil and continue roasting for another 1 hour and 30 minutes, basting continuously to ensure an even, golden finish. Serve the turkey on a festive platter, garnished with extra farofa and fresh green herbs.
In a skillet over low heat, sauté the chopped turkey giblets in a mixture of oil and olive oil until they are fully browned. Stir in 2 cups of cornmeal, 1 cube of powdered chicken bouillon, 1 diced banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a crumbly, moist farofa. Once off the heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of fresh parsley, then use this mixture to fill the cavity of the turkey.
Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork and drizzle it generously with the reserved marinade. Secure the cavity using wooden skewers and tie the legs together. Cover the pan with aluminum foil and roast in a preheated oven for approximately 1 hour and 30 minutes, basting the bird frequently with the pan juices. Remove the foil and continue roasting for another 1 hour and 30 minutes, basting continuously to ensure an even, golden finish. Serve the turkey on a festive platter, garnished with extra farofa and fresh green herbs.
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