Style Turkey (Peru à)

1 4 kg turkey
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce
Salt
1 tbsp chives
1 tbsp parsley
1 tbsp breadcrumbs
1 banana, diced
1 chicken stock cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper

Find the ingredients in the poultry section, bakery aisle, spices, produce, and dairy section at local supermarkets or neighbourhood markets. If needed, use a chicken stock substitute for the stock cubes, but keep the original ingredient if available.

Brazilian-style turkey is a celebratory dish often served for special occasions, valued for its flavour and convenience. To make it, start by blending 1 cup of dry white wine, 1 cup of chicken stock, 1 onion cut into pieces, 5 cloves of garlic, 1 tbsp of mustard, hot sauce, 1 cup of margarine or butter, and salt. Pour this mixture into a baking dish, add the remaining wine and chicken stock, mix well, and set aside. Over low heat, sauté the turkey giblets, cut into smaller pieces, in the oil and olive oil mixture until they change colour. Add 2 cups of cornmeal, 1 chicken stock cube, 1 diced banana, the 2 grated onions, and black pepper, stirring constantly until you get a loose, moist farofa. Remove from the heat, mix in 1 tbsp of chives and 1 tbsp of parsley, and use it to stuff the turkey. Place the stuffed turkey in an ungreased roasting pan. Pierce the turkey with a fork and pour over the reserved sauce. Close the cavity with skewers and tie the turkey legs together. Cover with foil and bake in a preheated oven for about 1 hour and 30 minutes, basting constantly with the roasting juices. Remove the foil and brown for another 1 hour and 30 minutes or so, continuing to baste with the sauce. Serve the turkey on a serving platter, decorated with farofa and green herbs.