Style Turkey (Peru à)

1 turkey weighing 4 kg
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 bouillon cube, crumbled
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
turkey giblets
black pepper

Look for the turkey, stock, herbs and pantry staples in the poultry counter, chilled aisle and dry-goods section of a supermarket or local butcher. If needed, use a mild chicken stock as a substitute for chicken bouillon powder, but keep the original ingredient where possible.

Brazilian-style turkey is a celebratory dish often served at special gatherings, prized for its flavour and convenience. To make it, start by blending 1 cup dry white wine, 1 cup chicken stock, the onion in pieces, the garlic cloves, the mustard, the hot sauce, 1 cup margarine or butter and the salt. Pour this mixture into an ovenproof 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 cornmeal, 1 crumbled chicken bouillon cube, 1 diced banana, the 2 grated onions and the black pepper, stirring constantly until you get a loose, moist farofa. Remove from the heat, stir in 1 tbsp chives and 1 tbsp parsley, and use it to stuff the turkey. Place the stuffed turkey in an ungreased roasting tin. Pierce the turkey with a fork and pour over the reserved sauce. Close the cavity with cocktail sticks and tie the turkey legs together. Cover with foil and roast in a preheated oven for about 1 hour and 30 minutes, basting constantly with the pan juices. Remove the foil and brown for another 1 hour and 30 minutes or so, continuing to baste with the sauce. Serve the turkey in a serving dish, garnished with farofa and green herbs.