Brazilian recipe
Brazilian-Style Roast Turkey (Peru à brasileira)
A traditional Brazilian feast centerpiece, this turkey is stuffed with a savory cornmeal farofa and roasted until golden and succulent.
0.0 / 5 by 0 Reviews
Ingredients
1 turkey (4 kg)
1 tablespoon 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 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal
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 garlic
Hot sauce to taste
Salt to taste
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
1 banana, cubed
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
Find fresh poultry, produce, and pantry staples at local butcher shops or general grocery stores. For cornmeal, common fine-grain yellow cornmeal found in most supermarkets is perfect.
Preparation method
- Blend in a blender: 1 cup of wine, 1 cup of chicken stock, the onion in pieces, garlic, mustard, hot sauce, margarine or butter, and salt.
- Pour into a bowl and add the remaining wine and chicken stock, mix well and set aside.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
- Add the cornmeal, chicken bouillon, bananas, breadcrumbs, and pepper, stirring constantly until forming a loose and moist farofa.
- Remove from heat, add the green herbs (chives and parsley) and stuff the turkey.
- Place the turkey in a roasting pan without greasing it.
- Pierce the turkey with a fork and apply the reserved sauce.
- Seal the cavity with wooden skewers and tie the turkey legs.
- Cover with aluminum foil and bake for about 1.5 hours, basting constantly with the sauce from the pan.
- Remove the aluminum foil to brown for approximately another 1.5 hours, continuing to baste with the sauce.
- Place on a serving platter and garnish with farofa and fresh green herbs.
Observations
The Brazilian-style roast turkey is a classic centerpiece for celebrations, prized for its deep flavor and moist texture. To prepare it, begin by blending 1 cup of dry white wine, 1 cup of chicken stock, 1 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 large dish, add the remaining wine and chicken stock, mix well, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until browned. Add 2 cups of cornmeal, 1 powdered chicken bouillon cube, 1 diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a loose, moist farofa. Remove from heat, stir in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use the mixture to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Pierce the turkey with a fork and baste it with the reserved sauce. Seal the cavity with wooden skewers and tie the legs together. Cover with aluminum foil and roast in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Finally, remove the foil and continue roasting for another 1.5 hours to brown, continuing to baste periodically. Serve on a platter, garnished with extra farofa and fresh herbs.
Ratings and comments