Brazilian recipe
Simple Brazilian-Style Roast Turkey
This classic Brazilian-style roast turkey is a centerpiece for celebrations, featuring a 4 kg bird prepared with a savory marinade and a flavorful farofa stuffing.
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Ingredients
1 whole turkey (4 kg)
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves of garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets
Black pepper to taste
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves of garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 sachet chicken bouillon powder
1/2 cup vegetable oil
1/2 cup olive oil
2 cups cornmeal (farinha de milho)
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find whole turkeys at major supermarkets or local butcher shops. Cornmeal (farinha de milho) is available in the grains or imported food aisle of larger grocery stores. For fresh produce like bananas, onions, and herbs, local open-air markets provide the best quality. Vegetable oil and margarine are pantry staples found in any food section.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, one onion, garlic, mustard, hot sauce, margarine or butter, and salt in a blender.
- Pour the mixture into a bowl and add the remaining wine and chicken stock, mixing well before reserving.
- Sauté the chopped giblets in the oil and olive oil mixture over low heat until they change color.
- Add the cornmeal, powdered chicken bouillon, banana, grated onions, and black pepper, stirring continuously to create a loose and moist farofa.
- Remove from heat, mix in the green onions and parsley, then stuff the turkey with the prepared farofa.
- Place the turkey into a dry roasting pan without greasing it.
- Prick the turkey skin with a fork and pour the reserved sauce over it.
- Seal the cavity with wooden skewers and tie the legs securely.
- Cover with aluminum foil and bake for 1 hour and 30 minutes, basting periodically with the pan liquids.
- Remove the foil and roast for an additional 1 hour and 30 minutes, continuing to baste until golden.
- Transfer to a serving dish and garnish with extra farofa and fresh herbs before serving.
Observations
The Brazilian-style roast turkey is a staple dish for festive gatherings, known for its deep flavors and practical preparation method. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, one onion, five garlic cloves, a tablespoon of mustard, hot sauce, 1 cup of margarine or butter, and salt in a blender. Pour this marinade into a large container, stir in the remaining wine and stock, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of vegetable oil and olive oil until browned. Stir in the cornmeal (farinha de milho), the powdered chicken bouillon, the cubed banana, the grated onions, and black pepper, stirring constantly until you achieve a crumbly, moist farofa. Remove from heat, fold in the chopped green onions and parsley, and use this mixture to stuff the turkey. Place the stuffed bird into a roasting pan; do not grease the pan. Poke the skin with a fork and baste it 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 about 1 hour and 30 minutes, basting frequently with the pan juices. Remove the foil and continue roasting for another 90 minutes until golden brown, ensuring you keep basting throughout. Serve on a platter, garnished with extra farofa and fresh herbs.
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