Brazilian recipe
Brazilian-Style Roasted Turkey (PERU À BRASILEIRA)
A traditional Brazilian roasted turkey, celebrated for its rich flavor and classic preparation, perfect for festive gatherings.
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Ingredients
1 turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce
Salt
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 cubed banana
1 powdered chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
Turkey giblets
Black pepper
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce
Salt
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 cubed banana
1 powdered chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
Turkey giblets
Black pepper
Where to find ingredients
Find fresh poultry, produce, and pantry staples at local supermarkets or municipal markets. For the cornmeal, standard yellow cornmeal is ideal. Dry white wine can be found at specialized liquor stores or the wine aisle of major grocers.
Preparation method
- Blend in a blender: 1 cup of wine, 1 cup of chicken broth, the chopped onion, garlic, mustard, hot pepper sauce, margarine or butter, and salt.
- Pour into a dish and add the remaining wine and chicken broth, mix well and set aside.
- Over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
- Add the cornmeal, powdered chicken bouillon, banana, breadcrumbs, and black pepper, stirring constantly until a loose and moist farofa is formed.
- Remove from heat, add the green onions and parsley, and stuff the turkey.
- Place the turkey in an ungreased roasting pan.
- Pierce the turkey with a fork and pour the reserved sauce over it.
- Seal the cavity with wooden 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 aluminum foil to brown for approximately another 1 hour and 30 minutes, continuing to baste with the sauce.
- Transfer to a serving platter and garnish with farofa and fresh herbs.
Observations
The Brazilian-style roasted turkey is a staple for special occasions, cherished for its succulent meat and flavorful stuffing. To prepare, begin by blending 1 cup of dry white wine, 1 cup of chicken broth, 1 chopped onion, 5 garlic cloves, 1 tablespoon of mustard, hot pepper 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 broth, stir well, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mixture of oil and olive oil until browned. Add 2 cups of cornmeal, 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 the heat, fold in 1 tablespoon of chopped green onions and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the turkey skin with a fork and pour the reserved marinade over it. Secure the cavity with wooden 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 to brown, continuing to baste. Serve the turkey on a platter, garnished with extra farofa and fresh herbs.
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