Brazilian recipe
Brazilian-Style Roast Turkey (Peru à brasileira)
A traditional Brazilian festive centerpiece featuring a 4 kg turkey, prized for its deep flavors and succulent preparation.
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Ingredients
1 turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 garlic cloves
Hot sauce
Salt
1 tablespoon chives
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
Turkey giblets
Black pepper
1 tablespoon mustard
750 ml dry white wine
3 cups chicken broth
1 cup margarine or butter
2 onions
5 garlic cloves
Hot sauce
Salt
1 tablespoon chives
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
Turkey giblets
Black pepper
Where to find ingredients
Find fresh poultry, vegetables, and staples at local markets or supermarkets. Cornmeal (fubá) can be found in specialty aisles. As a substitute for Brazilian-style farofa ingredients, use toasted cassava flour if cornmeal is unavailable.
Preparation method
- Blend in a blender: 1 cup wine, 1 cup chicken broth, the chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt.
- Place in a container and add the remaining wine and chicken broth, mix well and set aside.
- Sauté the chopped giblets in the oil and olive oil mixture over low heat until they change color.
- Add the cornmeal, bouillon, bananas, the sifted flours, and pepper, stirring constantly until a loose and moist farofa is formed.
- Remove from heat, add the green herbs, and stuff the turkey.
- Place the turkey in an ungreased roasting pan.
- Pierce the turkey with a fork and pour the reserved sauce over it.
- Close the cavity with skewers and tie the turkey legs.
- Cover with aluminum foil and bake for about 1.5 hours, basting constantly with the sauce from the pan.
- Remove the foil to brown for approximately another 1.5 hours, continuing to baste with the sauce.
- Place on a serving platter and decorate with farofa and green herbs.
Observations
The Brazilian-style roast turkey is a quintessential centerpiece for celebrations, known for its rich flavor profile and reliable preparation method. To begin, blend 1 cup of dry white wine, 1 cup of chicken broth, 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 dish, add the remaining wine and chicken broth, stir well, and set aside.
Over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until they change color. Add 2 cups of cornmeal, 1 bouillon cube, 1 cubed banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a loose and moist farofa. Remove from heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the turkey with a fork and drizzle with the reserved sauce. Secure the cavity with skewers and tie the turkey legs. Cover with aluminum foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Finally, remove the foil and roast for another 1.5 hours until golden brown, continuing to baste throughout. Serve on a platter, garnished with extra farofa and fresh green herbs.
Over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until they change color. Add 2 cups of cornmeal, 1 bouillon cube, 1 cubed banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a loose and moist farofa. Remove from heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the turkey with a fork and drizzle with the reserved sauce. Secure the cavity with skewers and tie the turkey legs. Cover with aluminum foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Finally, remove the foil and roast for another 1.5 hours until golden brown, continuing to baste throughout. Serve on a platter, garnished with extra farofa and fresh green herbs.
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