Brazilian recipe
Classic Roast Turkey (Peru à)
A traditional Brazilian-style roast turkey centerpiece for festive occasions, weighing 4 kg and seasoned with a rich aromatic marinade.
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Ingredients
1 (4 kg) whole turkey
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped fresh parsley
1 tbsp breadcrumbs
1 banana, diced
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups 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 margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped fresh parsley
1 tbsp breadcrumbs
1 banana, diced
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups farinha de milho
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
Where to find ingredients
You can find a whole turkey at most large supermarkets, especially during festive seasons. The 'farinha de milho' is a specific corn flour available at ethnic grocery stores or online specialist shops. As a substitute for 'farinha de milho', coarse cornmeal may be used, though the texture will differ slightly.
Preparation method
- Blend the 1 cup of wine, 1 cup of chicken stock, chopped onion, garlic, mustard, hot sauce, butter/margarine, and salt in a blender.
- Pour the mixture into a large bowl, add the remaining wine and stock, stir well and set aside.
- Sauté the chopped giblets in the oil and olive oil over low heat until they change colour.
- Incorporate the farinha de milho, bouillon powder, banana, breadcrumbs, and black pepper, stirring constantly until a moist farofa forms.
- Remove from heat, mix in the spring onions and parsley, then stuff the turkey.
- Place the stuffed turkey into an ungreased roasting pan.
- Prick the turkey skin with a fork and cover with the reserved marinade.
- Secure the cavity with skewers and truss the turkey legs.
- Cover with foil and roast in a preheated oven for 1 hour and 30 minutes, basting periodically.
- Remove the foil and roast for a further 1 hour and 30 minutes, basting regularly until golden.
- Transfer to a serving dish and garnish with reserved farofa and fresh herbs.
Observations
The Peru à brasileira is a centerpiece traditionally served during major celebrations, prized for its succulent flavour and the signature savoury farofa stuffing. To prepare the marinade, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 cloves of garlic, 1 tablespoon of mustard, hot pepper sauce, 1 cup of margarine or butter, and salt. Pour this mixture into a large bowl, incorporate the remaining wine and stock, stir well, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of oil and extra virgin olive oil until browned. Stir in 2 cups of farinha de milho, the powdered chicken bouillon, diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a moist, crumbly farofa. Remove from the heat, fold in 1 tablespoon of chopped spring onions and 1 tablespoon of parsley, then use this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting tin. Prick the skin with a fork and baste generously with the reserved marinade. Secure the cavity with small wooden skewers and tie the legs together. Cover with foil and roast in a preheated oven for about 1 hour and 30 minutes, basting frequently with the pan juices. Remove the foil and continue roasting for another 90 minutes, or until golden brown, continuing to baste throughout. Transfer to a serving platter and garnish with extra farofa and fresh herbs.
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