Brazilian recipe
Simple Brazilian-Style Roast Turkey
A traditional Brazilian festive centerpiece, this 4 kg roast turkey is celebrated for its moist texture and flavorful, savory stuffing.
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Ingredients
1 (4 kg) turkey
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions
5 garlic cloves
Hot sauce to taste
Salt to taste
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet 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 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions
5 garlic cloves
Hot sauce to taste
Salt to taste
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet 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
Find fresh poultry, vegetables, and pantry staples like cornmeal (often sold as 'corn flour' or 'maize meal') and wine at local general stores or markets. Fresh herbs and bananas are widely available at local produce vendors.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, the onion chunks, garlic, mustard, hot sauce, butter or margarine, and salt until smooth.
- Pour the mixture into a large bowl, add the remaining wine and chicken stock, mix well, and set aside.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil blend until they change color.
- Add the cornmeal, bouillon, banana, breadcrumbs, and black pepper, stirring continuously to create a moist, loose farofa.
- Remove the farofa from the heat, fold in the chives and parsley, then stuff the turkey cavity.
- Place the turkey into an ungreased roasting pan.
- Pierce the turkey skin with a fork and pour the reserved marinade over the bird.
- Seal the cavity with wooden skewers and truss the legs with kitchen twine.
- Cover with aluminum foil and roast in a preheated oven for approximately 1.5 hours, basting frequently with the pan juices.
- Remove the foil and roast for an additional 1.5 hours to brown the skin, continuing to baste regularly.
- Transfer the turkey to a serving dish and garnish with extra farofa and fresh herbs before serving.
Observations
The Brazilian-style roast turkey is a classic centerpiece often found at holiday tables, prized for its distinct flavor profile and practical preparation. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 onion, 5 garlic cloves, 1 tablespoon of mustard, hot sauce, 1 cup of butter or margarine, and salt in a blender. Transfer this marinade to a large bowl, whisk in the remaining wine and chicken stock, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until browned. Stir in the cornmeal, powdered chicken bouillon, diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a crumbly yet moist farofa. Once off the heat, fold in the chopped chives and parsley, and use this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork and pour the reserved marinade over the bird. Secure the cavity with wooden 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, or until golden brown, ensuring you keep basting throughout. Serve on a large platter, garnished with extra farofa and fresh herbs.
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