Brazilian recipe
Brazilian-Style Roasted Turkey (Peru à brasileira)
A traditional Brazilian festive turkey, featuring a flavorful herb and wine marinade and a savory cornmeal farofa stuffing.
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Ingredients
1 turkey (4 kg)
1 tbsp mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
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 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup 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 broth
1 cup margarine or butter
2 onions
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 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find most ingredients at standard local supermarkets. For the corn flour (farinha de milho), look for finely ground yellow cornmeal in the baking or international aisle. As a substitute for the Brazilian-style farinha de milho, a fine-to-medium coarse cornmeal can be used. Turkey giblets can often be found in the turkey cavity package provided by most poultry brands.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken broth, the chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
- Pour the mixture into a dish, add the remaining wine and chicken broth, mix well, and reserve.
- Sauté the chopped giblets in the oil and olive oil mixture over low heat until they change color.
- Add the corn flour, chicken bouillon, bananas, grated onions, and black pepper, stirring constantly until the farofa is loose and moist.
- Remove from heat, add the green herbs, and stuff the turkey.
- Place the turkey in a non-greased roasting pan.
- Pierce the turkey with a fork and pour the reserved sauce over it.
- Seal the cavity with skewers and tie the turkey legs together.
- Cover with aluminum foil and bake for about 1 hour and 30 minutes, basting constantly with the pan juices.
- Remove the foil and bake for approximately another 1 hour and 30 minutes, continuing to baste with the sauce.
- Transfer to a serving platter and garnish with additional farofa and herbs.
Observations
The Brazilian-style turkey is a centerpiece traditionally served during major celebrations, prized for its deep flavor and juicy texture. To prepare it, begin by blending 1 cup of dry white wine, 1 cup of chicken broth, 1 onion cut into pieces, 5 cloves of garlic, 1 tablespoon of mustard, hot sauce, 1 cup of margarine or butter, and salt in a blender. Pour this mixture into a glass dish, stir in the remaining wine and chicken broth, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until they change color. Add 2 cups of corn flour, 1 powdered chicken bouillon cube, 1 cubed banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a loose, moist farofa. Remove from heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Pierce the skin with a fork and baste generously with the reserved sauce. Secure the cavity with skewers and tie the legs together. Cover with aluminum foil and roast in a preheated oven for about 1 hour and 30 minutes, basting frequently with the pan juices. Finally, remove the foil and roast for another 1 hour and 30 minutes, continuing to baste until golden brown. Serve on a platter, garnished with extra farofa and fresh herbs.
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