Brazilian recipe
Brazilian-Style Roast Turkey (Peru à brasileira)
A traditional Brazilian feast centerpiece, this turkey is prepared with a savory herb marinade and a moist, flavorful cornmeal stuffing.
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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 chopped green onions
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup cooking 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 chopped green onions
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
Turkey giblets
Black pepper
Where to find ingredients
Find fresh poultry, produce, and pantry staples at local supermarkets or butcher shops. Cornmeal is available in the baking aisle. For substitutes, use vegetable oil if olive oil is unavailable, and regular butter in place of margarine.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken broth, chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
- Pour into a dish, add the remaining wine and chicken broth, mix well, and reserve.
- Over low heat, sauté the chopped turkey giblets in the oil and olive oil mixture until they change color.
- Add the cornmeal, chicken bouillon, banana, sifted flours, and pepper, stirring continuously until a loose and moist farofa forms.
- Remove from heat, add the green herbs, and stuff the turkey.
- Place the turkey in an ungreased roasting pan.
- Prick 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 hour and 30 minutes, basting constantly with the pan sauce.
- Remove the aluminum foil and brown for approximately another 1 hour and 30 minutes, continuing to baste with the sauce.
- Transfer to a serving platter and garnish with farofa and fresh herbs.
Observations
The Brazilian-style turkey is a traditional dish served during celebrations, highly regarded for its rich flavor and practical 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 mixture of oil and olive oil until they change color. Add 2 cups of cornmeal, 1 powdered chicken bouillon cube, 1 diced banana, 2 grated onions, and black pepper, stirring constantly until a loose, moist farofa is formed. Remove from the heat, incorporate 1 tablespoon of chopped green onions and 1 tablespoon of parsley, then use the mixture to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Prick the turkey with a fork and baste it with the reserved sauce. Seal the cavity with wooden skewers and tie the turkey legs together. Cover with aluminum foil and bake in a preheated oven for about 1 hour and 30 minutes, basting constantly with the pan juices. Remove the foil and brown for approximately another 1 hour and 30 minutes, continuing to baste with the sauce. Serve the turkey on a platter, garnished with extra farofa and fresh herbs.
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