Brazilian recipe
Roasted Turkey with Farofa (Peru à)
This traditional dish features a tender 4kg turkey roasted to perfection, packed with a savory, moisture-rich cornmeal stuffing.
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Ingredients
1 (4 kg) whole 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 sachet powdered chicken stock
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups farinha de milho
2 onions, grated
turkey giblets, chopped
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 sachet powdered chicken stock
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups farinha de milho
2 onions, grated
turkey giblets, chopped
black pepper to taste
Where to find ingredients
Find whole turkeys and fresh produce in the meat and vegetable sections of local supermarkets in Maseru. Farinha de milho (coarse cornmeal) can be sourced from specialty international grocers or standard retailers. Use unsalted butter as an ideal substitute for margarine.
Preparation method
- Blend 1 cup of wine, 1 cup of stock, chopped onion, garlic, mustard, hot sauce, butter, and salt in a blender.
- Pour into a mixing bowl, add the remaining wine and stock, stir well, and set aside.
- Sauté the chopped turkey giblets in the oil and olive oil blend over low heat until the color changes.
- Add the farinha de milho, powdered stock, banana, breadcrumbs, and pepper, stirring continuously until a loose, moist farofa forms.
- Remove from the heat, stir in the green herbs, and stuff the turkey cavity.
- Place the turkey in a roasting pan without adding any grease.
- Prick the turkey skin with a fork and pour the reserved sauce over it.
- Seal the cavity using wooden skewers and truss the turkey legs together.
- Cover with foil and roast for 1.5 hours, basting frequently with the pan juices.
- Remove the foil and roast for another 1.5 hours to brown the skin, continuing to baste.
- Transfer to a serving dish and garnish with additional farofa and fresh herbs.
Observations
Roasted turkey with farofa is a cornerstone of celebratory feasts, prized for its deep flavors and hearty texture. 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 butter or margarine, and salt in a blender. Pour this mixture into a bowl, stir 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. Add 2 cups of farinha de milho, 1 sachet of powdered chicken stock, 1 cubed banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a loose, moist farofa. Remove from the heat, fold in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Prick the skin with a fork and baste thoroughly with the reserved sauce. Secure the cavity with wooden skewers and truss the legs. Cover with aluminum foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan drippings. Remove the foil and continue roasting for another 1.5 hours until golden brown, ensuring you keep basting regularly. Serve on a platter, garnished with extra farofa and fresh herbs.
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