Brazilian recipe
Easy Brazilian-Style Roasted Turkey
This classic Brazilian-style whole roasted turkey is a festive centerpiece, featuring a succulent 4 kg bird prepared with a savory herb-infused basting sauce.
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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, chopped
5 cloves garlic
hot sauce to taste
salt to taste
1 tbsp fresh chives
1 tbsp fresh parsley
1 tbsp breadcrumbs
1 banana, diced
1 cube powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
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, chopped
5 cloves garlic
hot sauce to taste
salt to taste
1 tbsp fresh chives
1 tbsp fresh parsley
1 tbsp breadcrumbs
1 banana, diced
1 cube powdered chicken bouillon
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 onions, grated
turkey giblets, chopped
black pepper to taste
Where to find ingredients
Find fresh poultry and produce at local Honiara markets or supermarkets. Corn flour (maize meal) is available in the baking or grains aisle of most grocery stores. If fresh chives or specific herbs are unavailable, dried substitutes can be used, though fresh is preferred for the traditional flavor.
Preparation method
- Blend the 1 cup of wine, 1 cup of chicken stock, chopped onions, garlic, mustard, hot sauce, butter, and salt until smooth.
- Transfer to a bowl, add the remaining wine and stock, mix well, and set aside.
- Sauté the chopped giblets in the oil and olive oil over low heat until they change color.
- Add the corn flour, bouillon, diced banana, and black pepper, stirring continuously until the mixture forms a loose and moist farofa.
- Take off the heat, mix in the herbs, and stuff the turkey cavity.
- Place the stuffed turkey into an ungreased roasting pan.
- Prick the turkey skin with a fork and baste with the reserved sauce.
- Close the cavity with skewers and tie the turkey legs together.
- Cover the pan with aluminum foil and roast for 1 hour and 30 minutes, basting the bird frequently with the pan drippings.
- Uncover and roast for an additional 1 hour and 30 minutes, continuing to baste until perfectly golden.
- Transfer to a serving dish and decorate with extra farofa and fresh herbs.
Observations
The Brazilian-style roast turkey is a staple for special celebrations, prized for its deep flavor and tender texture. To begin, process 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 deep dish, add the remaining wine and chicken stock, combine thoroughly, and set aside. Over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until browned. Stir in 2 cups of corn flour, 1 cube of powdered chicken bouillon, 1 diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a crumbly, 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 in a roasting pan without greasing it. Pierce the skin with a fork and pour the reserved basting sauce 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 approximately 1 hour and 30 minutes, basting frequently with the pan juices. Remove the foil and continue roasting for another 1 hour and 30 minutes until golden brown, continuing to baste regularly. Serve the turkey on a platter, garnished with extra farofa and fresh herbs.
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