Brazilian recipe
Style Roast Turkey (Peru à)
A traditional Brazilian holiday staple, this 4kg turkey is celebrated for its rich, aromatic marinade and moist, flavor-packed 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 margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet powdered chicken bouillon
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
Hot sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, cubed
1 packet powdered chicken bouillon
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
Where to find ingredients
Find fresh poultry and produce at local markets or supermarkets in Freetown like the Lumley market area or larger grocery stores. Use cornmeal (often found in the baking or breakfast aisle) and standard pantry staples for the marinade. If you cannot find farofa-grade cornmeal, ensure it is of a coarse consistency to match the traditional texture.
Preparation method
- Blend the 1 cup of wine, 1 cup of stock, one onion, garlic, mustard, hot sauce, butter/margarine, and salt in a blender.
- Transfer the mixture to a large bowl, whisk in the remaining wine and stock, and set aside.
- Sauté the chopped giblets in the oil and olive oil mixture over low heat until the meat is fully browned.
- Add the cornmeal, bouillon, banana, breadcrumbs, and black pepper, stirring continuously to create a moist and loose farofa.
- Remove the pan from the heat, stir in the spring onions and parsley, and stuff the turkey.
- Place the stuffed turkey into a clean roasting pan without greasing it.
- Prick the turkey skin with a fork and pour the reserved marinade over it.
- Secure the cavity with skewers and tie the turkey legs together.
- Cover with aluminum foil and roast for 1.5 hours, basting frequently with the pan liquids.
- Remove the foil and roast for an additional 1.5 hours to achieve a golden finish, continuing to baste.
- Transfer to a serving dish and garnish with remaining farofa and fresh herbs.
Observations
The Brazilian-style turkey is a centerpiece often found at major celebrations, prized for its succulent meat and the depth of flavor provided by the marinade. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, one onion, 5 garlic cloves, a tablespoon of mustard, a dash of hot sauce, 1 cup of margarine or butter, and a pinch of salt. Pour this mixture into a deep dish, add the remaining wine and stock, stir to combine, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of vegetable oil and extra virgin olive oil until browned. Stir in the cornmeal, powdered chicken bouillon, cubed banana, the two grated onions, and black pepper, stirring constantly until you achieve a loose, moist farofa. Once off the heat, fold in the chopped spring onions and parsley, using this mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork and baste generously with the prepared sauce. Secure the cavity with skewers and tie the legs together. Cover with foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Finally, remove the foil and roast for another 1.5 hours to brown the skin, continuing to baste regularly. Serve the turkey on a platter garnished with extra farofa and fresh herbs.
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