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Brazilian recipe

Brazilian-Style Roast Turkey (Peru à brasileira)

A traditional Brazilian feast centerpiece, this 4kg turkey is seasoned with a flavorful marinade and stuffed with a savory cornmeal farofa.

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240 min preparation 15 portions 769 product views
Brazilian-Style Roast Turkey (Peru à brasileira)

Ingredients

1 turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 garlic cloves
Hot sauce
Salt
1 tablespoon chives
1 tablespoon 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

Where to find ingredients

Turkey is available at local butcher shops or specialty meat suppliers. Ingredients like cornmeal, chicken stock, and fresh herbs are widely available in supermarkets. If you cannot find fresh chives, dried chives or spring onion greens are suitable substitutes.

Preparation method

  1. Blend 1 cup of wine, 1 cup of chicken stock, chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
  2. Transfer to a container, add the remaining wine and chicken stock, mix well, and set aside.
  3. Over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
  4. Add the cornmeal, powdered chicken bouillon, banana, sifted flours, and black pepper, stirring constantly until you form a loose, moist farofa.
  5. Remove from heat, add the green herbs, and stuff the turkey.
  6. Place the turkey in an ungreased roasting pan.
  7. Pierce the turkey with a fork and pour the reserved sauce over it.
  8. Seal the cavity with barbecue skewers and tie the turkey legs.
  9. Cover with aluminum foil and bake for about 1.5 hours, basting frequently with the pan drippings.
  10. Remove the foil and bake for approximately 1.5 hours more to brown, continuing to baste with the sauce.
  11. Transfer to a serving dish and decorate with farofa and green herbs.

Observations

The Brazilian-style roast turkey is a centerpiece for celebratory gatherings, prized for its deep flavor and classic preparation method. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped 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 container, stir in the remaining wine and chicken stock, and set aside. 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, 2 grated onions, and black pepper, stirring constantly until a loose, moist farofa is formed. Remove from heat, mix in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey in an ungreased roasting pan. Pierce the skin with a fork and drizzle with the reserved sauce. Seal the cavity with skewers and tie the legs together. Cover with aluminum foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Remove the foil and continue roasting for another 1.5 hours until golden brown, continuing to baste. Serve on a platter, garnished with extra farofa and fresh herbs.
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Preparation method

Step-by-step images

Step 1

Blend 1 cup of wine, 1 cup of chicken stock, chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.

Blend 1 cup of wine, 1 cup of chicken stock, chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
Step 2

Transfer to a container, add the remaining wine and chicken stock, mix well, and set aside.

Transfer to a container, add the remaining wine and chicken stock, mix well, and set aside.
Step 3

Over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.

Over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
Step 4

Add the cornmeal, powdered chicken bouillon, banana, sifted flours, and black pepper, stirring constantly until you form a loose, moist farofa.

Add the cornmeal, powdered chicken bouillon, banana, sifted flours, and black pepper, stirring constantly until you form a loose, moist farofa.
Step 5

Remove from heat, add the green herbs, and stuff the turkey.

Remove from heat, add the green herbs, and stuff the turkey.
Step 6

Place the turkey in an ungreased roasting pan.

Place the turkey in an ungreased roasting pan.
Step 7

Pierce the turkey with a fork and pour the reserved sauce over it.

Pierce the turkey with a fork and pour the reserved sauce over it.
Step 8

Seal the cavity with barbecue skewers and tie the turkey legs.

Seal the cavity with barbecue skewers and tie the turkey legs.
Step 9

Cover with aluminum foil and bake for about 1.5 hours, basting frequently with the pan drippings.

Cover with aluminum foil and bake for about 1.5 hours, basting frequently with the pan drippings.
Step 10

Remove the foil and bake for approximately 1.5 hours more to brown, continuing to baste with the sauce.

Remove the foil and bake for approximately 1.5 hours more to brown, continuing to baste with the sauce.
Step 11

Transfer to a serving dish and decorate with farofa and green herbs.

Transfer to a serving dish and decorate with farofa and green herbs.
Final result

Brazilian-Style Roast Turkey (Peru à brasileira)

Brazilian-Style Roast Turkey (Peru à brasileira)

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