Brazilian recipe
style Roast Turkey Recipe (Peru à)
This traditional Brazilian-style turkey is a festive centerpiece, featuring a succulent 4 kg bird infused with a savory marinade and a rich stuffing.
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Ingredients
1 (4 kg) whole turkey
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup butter or margarine
2 onions
5 garlic cloves
Hot sauce to taste
Salt to taste
1 tablespoon chopped spring onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 cube powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper to taste
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup butter or margarine
2 onions
5 garlic cloves
Hot sauce to taste
Salt to taste
1 tablespoon chopped spring onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 cube powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find whole turkeys and fresh produce at local supermarkets like Naivas or Carrefour. Cornmeal (often sold as maize meal) and fresh herbs are readily available in the produce section of any local market in Kenya.
Preparation method
- Blend the first cup of wine, a cup of broth, one onion, garlic, mustard, hot sauce, butter and salt until combined.
- Transfer to a container, stir in the remaining wine and broth, then set aside.
- Sauté the chopped giblets in the oil and olive oil blend over low heat until cooked through.
- Stir in the cornmeal, bouillon, banana, grated onions and pepper, stirring constantly until a moist farofa forms.
- Remove from heat, fold in the herbs, and fill the turkey cavity with the stuffing mixture.
- Place the turkey into an ungreased roasting tin.
- Pierce the turkey skin with a fork and pour the reserved marinade over the bird.
- Secure the cavity with skewers and truss the turkey legs.
- Cover with foil and roast for 1 hour and 30 minutes, basting continuously with the pan juices.
- Uncover the turkey and roast for another 1 hour and 30 minutes, continuing to baste until golden.
- Arrange on a serving dish and garnish with extra farofa and fresh herbs before serving.
Observations
The Brazilian-style roast turkey is a classic celebratory dish known for its depth of flavor and tender texture. To prepare the marinade, combine 1 cup of dry white wine, 1 cup of chicken broth, 1 onion, 5 garlic cloves, a tablespoon of mustard, hot sauce, 1 cup of butter or margarine, and salt in a blender until smooth. Pour this mixture into a large dish, whisk in the remaining wine and chicken broth, and set aside. For the stuffing, sauté the chopped turkey giblets in a mixture of oil and olive oil over low heat until browned. Stir in the cornmeal, powdered chicken bouillon, cubed banana, the two grated onions, and black pepper, stirring constantly until you achieve a moist, crumbly farofa. Remove from heat, fold in the chopped spring onions and parsley, and use this to stuff the turkey. Place the turkey in an ungreased roasting pan, prick the skin with a fork, and drizzle generously with the reserved marinade. Secure the cavity with wooden skewers and tie the legs together. Cover with foil and bake in a preheated oven for approximately 90 minutes, basting frequently with the pan juices. Remove the foil and continue roasting for another 90 minutes, basting often, until the skin is golden and crispy. Serve the turkey on a platter garnished with extra farofa and fresh herbs.
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