Brazilian recipe
Brazilian-Style Roast Turkey (Peru à brasileira)
A traditional Brazilian festive centerpiece, this 4kg roast turkey is celebrated for its rich, savory marinade and flavorful stuffing.
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Ingredients
1 turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 cubed banana
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 grated onions
Turkey giblets
Black pepper to taste
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 cubed banana
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 grated onions
Turkey giblets
Black pepper to taste
Where to find ingredients
Find fresh poultry and produce at local municipal markets or supermarkets. Caldo de galinha (chicken bouillon) and farinha de milho (corn flour/meal) are readily available in the baking or international aisles of most grocery stores.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, one onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
- Pour into a dish, add the remaining wine and chicken stock, mix well, and set aside.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
- Add the corn flour, powdered chicken bouillon, banana, breadcrumbs, and black pepper, stirring constantly until you reach a moist, loose consistency.
- Remove from the heat, add the green onions and parsley, and stuff the turkey.
- Place the stuffed turkey in an ungreased roasting pan.
- Prick the turkey with a fork and pour the reserved marinade over it.
- Close the cavity with skewers and tie the turkey legs together.
- Cover with aluminum foil and bake for 1 hour and 30 minutes, basting frequently with the pan liquids.
- Remove the aluminum foil and roast for another 1 hour and 30 minutes, continuing to baste with the sauce until golden.
- Transfer to a serving platter and garnish with extra stuffing and fresh herbs.
Observations
The Brazilian-style roast turkey is a classic dish served during major celebrations, highly regarded for its depth of flavor and moist texture. To prepare the marinade, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 onion, 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 dish, stir in the remaining wine and chicken stock, and set aside.
For the stuffing, sauté the chopped turkey giblets in a mixture of oil and olive oil over low heat until they change color. Add 2 cups of corn flour, 1 powdered chicken bouillon cube, 1 cubed banana, 2 grated onions, and black pepper, stirring constantly until a moist, loose stuffing forms. Remove from the heat, stir in 1 tablespoon of chopped green onions and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the turkey in an ungreased roasting pan, prick the skin with a fork, and pour the reserved marinade over it. Secure the cavity with skewers and tie the legs. 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 continue roasting for another 1 hour and 30 minutes, basting regularly until golden. Serve on a platter, garnished with extra farofa and fresh herbs.
For the stuffing, sauté the chopped turkey giblets in a mixture of oil and olive oil over low heat until they change color. Add 2 cups of corn flour, 1 powdered chicken bouillon cube, 1 cubed banana, 2 grated onions, and black pepper, stirring constantly until a moist, loose stuffing forms. Remove from the heat, stir in 1 tablespoon of chopped green onions and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the turkey in an ungreased roasting pan, prick the skin with a fork, and pour the reserved marinade over it. Secure the cavity with skewers and tie the legs. 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 continue roasting for another 1 hour and 30 minutes, basting regularly until golden. Serve on a platter, garnished with extra farofa and fresh herbs.
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