Brazilian recipe
Brazilian-Style Roast Turkey (PERU À BRASILEIRA)
This traditional Brazilian-style roast turkey is a festive centerpiece, prized for its moist, flavorful meat and savory stuffing.
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Ingredients
1 (4 kg) turkey
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 chives
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
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 chives
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
All ingredients can be found in standard local supermarkets. Use fresh herbs found in the produce aisle. For the turkey and giblets, check the meat department. If cornmeal is unavailable, coarse corn semolina is a suitable substitute.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, the onion chunks, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
- Transfer to a dish, add the remaining wine and chicken stock, mix well, and set aside.
- Sauté the chopped turkey giblets in the oil and olive oil blend over low heat until they change color.
- Stir in the cornmeal, chicken bouillon, banana, flour, and pepper, stirring constantly to create a loose, moist stuffing.
- Remove from heat, mix in the chives and parsley, and stuff the turkey.
- Place the turkey into an ungreased roasting pan.
- Pierce the turkey with a fork and add the reserved sauce.
- Close 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 sauce.
- Remove the aluminum foil and roast for approximately another 1 hour and 30 minutes, continuing to baste with the sauce.
- Transfer to a serving platter and garnish with the stuffing and fresh herbs.
Observations
The Brazilian-style roast turkey is a classic dish served at celebratory gatherings, known for its rich flavor and practical preparation method. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 onion, 5 garlic cloves, 1 tablespoon of mustard, hot sauce, 1 cup of margarine or butter, and salt in a blender. Pour this mixture into a large dish, add the remaining wine and chicken stock, combine thoroughly, 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 2 cups of cornmeal, 1 powdered chicken bouillon cube, 1 diced banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a loose, moist stuffing. Remove from heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of chopped parsley, and use this to fill the turkey. Place the stuffed turkey in a baking pan without greasing. Pierce the turkey skin with a fork and pour the reserved sauce over it. Seal the cavity with wooden skewers and tie the legs together. Cover with aluminum foil and roast in a preheated oven for approximately 1.5 hours, basting frequently with the pan juices. Finally, remove the foil and roast for another 1.5 hours to brown the skin, continuing to baste throughout. Serve on a platter, garnished with extra stuffing and fresh herbs.
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