Brazilian recipe
Classic Roast Turkey (Peru à)
This traditional Brazilian roast turkey is a centerpiece for festive gatherings, known for its moist meat and a flavorful, textured farofa stuffing.
0.0 / 5 by 0 Reviews
Ingredients
1 whole turkey (4 kg)
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup butter or margarine
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp spring onions, chopped
1 tbsp parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 cube or sachet powdered chicken bouillon
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 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp spring onions, chopped
1 tbsp parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 cube or sachet powdered chicken bouillon
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
You can find whole turkeys at local supermarkets like NTUC FairPrice or Cold Storage. Look for farinha de milho (a coarse corn flour essential for authentic farofa) in the international or specialty flour aisles of major grocers. If unavailable, ensure you use a coarse-grind corn meal as a substitute, though it will differ slightly in texture. Giblets are often included inside the turkey cavity; check the packaging upon purchase.
Preparation method
- Blend 1 cup of wine, 1 cup of chicken stock, one onion, garlic, mustard, hot sauce, butter/margarine, and salt until smooth.
- Pour the mixture into a large dish, stir in the remaining wine and stock, and set aside.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil mixture until browned.
- Add the farinha de milho, powdered chicken bouillon, banana cubes, grated onions, and black pepper, stirring continuously to create a moist farofa.
- Remove from heat, fold in the chopped spring onions and parsley, and stuff the turkey.
- Place the stuffed turkey into an ungreased roasting pan.
- Prick the turkey skin with a fork and baste with the reserved marinade.
- Seal the cavity with skewers and tie the legs securely.
- Cover with aluminum foil and roast in a preheated oven for 90 minutes, basting often with the pan juices.
- Remove the foil and roast for an additional 90 minutes until golden, continuing to baste with the juices.
- Transfer to a serving dish and garnish with extra farofa and fresh green herbs.
Observations
Roast turkey, or Peru à brasileira, is a celebrated dish served during special occasions across Brazil, cherished for its rich, aromatic profile and the satisfying texture of its homemade farofa filling. To prepare the marinade, blend 1 cup of dry white wine, 1 cup of chicken stock, one onion, five cloves of garlic, the mustard, hot sauce, the butter or margarine, and salt in a blender until smooth. Pour this mixture into a large container, stir in the remaining wine and chicken stock, and set aside. In a pan over low heat, sauté the chopped giblets in a mix of oil and olive oil until they change color. Gradually stir in the farinha de milho, the powdered chicken bouillon, banana cubes, the grated onions, and black pepper, stirring constantly to create a loose, moist farofa. Once cooled slightly, fold in the chopped spring onions and parsley, then use this savory mix to stuff the turkey cavity. Place the turkey in a roasting pan without greasing it. Prick the skin with a fork, pour the reserved marinade over the bird, secure the cavity with skewers, and tie the legs together. Cover with foil and bake in a preheated oven for about 90 minutes, basting frequently with the pan drippings. Finally, remove the foil and continue roasting for another 90 minutes, basting regularly until golden and succulent. Serve on a large platter, garnished with extra farofa and fresh herbs.
Ratings and comments