Brazilian recipe
Roasted Turkey in Style (Peru à)
This classic Brazilian-style turkey is a festive centerpiece, featuring a succulent 4 kg bird roasted with a rich marinade and a flavorful cornmeal stuffing.
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Ingredients
1 (4 kg) whole turkey
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions, divided
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions, divided
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
Where to find ingredients
You can find whole turkeys and fresh aromatics at local markets or major supermarkets like Brodies. For the 'farinha de milho' (cornmeal), check the international aisle or specialized Latin food sections; yellow cornmeal is the best substitute if you cannot find the specific Brazilian-style coarse flour.
Preparation method
- Blend the 1 cup of wine, 1 cup of chicken stock, 1 chopped onion, garlic, mustard, hot sauce, butter, and salt in a blender.
- Pour the blend into a dish, mix in the remaining wine and chicken stock, and reserve.
- Sauté the chopped giblets in the oil and olive oil over low heat until they change color.
- Add the cornmeal, bouillon, banana, grated onions, and black pepper, stirring constantly to create a moist and loose farofa.
- Remove from heat, fold in the chives and parsley, and stuff the turkey.
- Place the stuffed turkey in an ungreased roasting pan.
- Pierce the turkey with a fork and baste with the reserved marinade.
- Close the cavity with skewers and tie the turkey legs.
- Cover with aluminum foil and roast for 1.5 hours, basting constantly with the pan drippings.
- Remove the foil and roast for an additional 1.5 hours to brown, continuing to baste.
- Transfer to a serving platter and garnish with the remaining farofa and fresh herbs.
Observations
Roasted turkey, or Peru à brasileira, is a staple for special occasions in Brazil, cherished for its juicy meat and aromatic profile. To prepare the marinade, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 garlic cloves, a tablespoon of mustard, a dash of hot sauce, 1 cup of butter or margarine, and salt until smooth. Transfer this mixture to a large dish, whisk in the remaining wine and chicken stock, and set aside. In a skillet over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until browned. Stir in the cornmeal, powdered chicken bouillon, cubed banana, the two grated onions, and black pepper, stirring continuously to achieve a moist, crumbly farofa. Off the heat, fold in the chopped chives and parsley before stuffing the turkey cavity. Place the turkey in an ungreased roasting pan, pierce the skin with a fork, and pour the reserved marinade over it. Secure the opening with skewers and tie the legs together. Cover with foil and bake in a preheated oven for about 90 minutes, basting frequently with the pan juices. Remove the foil and continue roasting for another 90 minutes, allowing it to brown while still basting regularly. Serve on a platter, garnished with extra farofa and fresh herbs.
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