Brazilian recipe
Easy Brazilian-Style Roasted Turkey
This traditional Brazilian turkey, prepared with a 4 kg bird, is a beloved centerpiece renowned for its succulent flavor and straightforward preparation.
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Ingredients
1 (4 kg) whole turkey
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, diced
1 packet powdered chicken bouillon
1/2 cup cooking oil
1/2 cup extra virgin olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, diced
1 packet powdered chicken bouillon
1/2 cup cooking oil
1/2 cup extra virgin olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
Where to find ingredients
You can find whole turkeys in the meat section of major supermarkets. For authentic Brazilian ingredients like 'farinha de milho' (cornmeal) and specific cuts, check the international or specialty aisles. If 'farinha de milho' is unavailable, you may substitute with coarse cornmeal or a pre-toasted farofa mix.
Preparation method
- Blend the first cup of wine, one cup of chicken stock, one chopped onion, garlic, mustard, hot sauce, butter or margarine, and salt in a blender.
- Pour the mixture into a large dish, stir in the remaining wine and chicken stock, and set aside.
- Sauté the chopped turkey giblets in a pan with the oil and olive oil over low heat until they change color.
- Add the cornmeal, powdered chicken bouillon, diced banana, grated onions, and black pepper, stirring continuously to create a moist and loose farofa.
- Remove the mixture from the heat, stir in the green onions and parsley, and stuff the turkey.
- Place the stuffed turkey into a roasting pan; no need to grease the pan.
- Prick the turkey skin with a fork and pour the reserved sauce over it.
- Close the cavity with skewers and tie the legs together with kitchen twine.
- Cover with aluminum foil and roast in a preheated oven for 1 hour and 30 minutes, basting frequently with the juices from the pan.
- Remove the foil and roast for another 1 hour and 30 minutes to brown, continuing to baste with the sauce.
- Transfer the turkey to a serving platter and decorate with extra farofa and fresh herbs.
Observations
The Brazilian-style roasted turkey is a classic choice for celebrations, prized both for its rich depth of flavor and the simplicity of its preparation. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 cloves of garlic, 1 tablespoon of mustard, hot sauce to taste, 1 cup of margarine or butter, and a pinch of salt in a blender. Pour this mixture into a large bowl, add the remaining wine and chicken stock, combine thoroughly, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mixture of oil and extra virgin olive oil until browned. Incorporate 2 cups of cornmeal (farinha de milho), 1 packet of powdered chicken bouillon, 1 diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a moist, crumbly farofa. Remove from heat, stir in 1 tablespoon of chopped green onions and 1 tablespoon of fresh parsley, and use this savory mix to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Pierce the skin with a fork and baste generously with the reserved sauce. Secure the cavity with wooden skewers and tie the legs together. Cover with foil and bake 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 1 hour and 30 minutes until golden, basting periodically. Serve the turkey on a platter, garnished with the remaining farofa and fresh herbs.
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