Brazilian recipe
Easy Brazilian-Style Roasted Turkey
This classic Brazilian-style roast turkey, prepared with a 4 kg bird, is a centerpiece dish cherished for its deep, savory flavor and traditional preparation method.
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Ingredients
1 (4 kg) 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 chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 onions, grated
Turkey giblets
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 chives
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup olive oil
2 cups corn flour
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find fresh turkey and pantry staples like corn flour (sembe ya mahindi) at local butchers (machinjioni) and neighborhood markets like Kariakoo Market. Use store-bought chicken bouillon cubes found in the spice aisle of supermarkets like Shoprite or Quality Center. Substitute fresh herbs with local varieties available at street kiosks if necessary.
Preparation method
- Blend 1 cup of wine, 1 cup of stock, the chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt until smooth.
- Transfer the mixture to a dish, incorporate the remaining wine and stock, stir well, and set aside.
- Sauté the chopped turkey giblets in a mixture of oil and olive oil over low heat until they change color.
- Add the corn flour, bouillon, banana, grated onions, and pepper, stirring constantly until a moist and loose farofa forms.
- Remove from heat, fold in the herbs, and stuff the turkey.
- Place the stuffed turkey in an ungreased roasting pan.
- Pierce the turkey skin with a fork and drizzle with the reserved sauce.
- Secure the cavity with skewers and tie the legs together.
- Cover with foil and bake for about 1.5 hours, basting constantly with the pan juices.
- Remove the foil and roast for about another 1.5 hours until golden brown, continuing to baste.
- Transfer to a serving dish and garnish with farofa and fresh herbs.
Observations
The Brazilian-style roast turkey is a staple at festive gatherings, celebrated for its succulent texture and rich seasoning. To prepare, begin by blending 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 margarine or butter, and salt in a blender. Pour this mixture into a large dish, whisk in the remaining wine and chicken stock, and set aside. In a pan over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until browned. Incorporate 2 cups of corn flour, 1 powdered chicken bouillon cube, diced banana, the 2 grated onions, and black pepper, stirring continuously to create a moist, loose farofa. Once finished, stir in the chopped chives and parsley, then use this mixture to stuff the turkey cavity. Place the stuffed turkey in a roasting pan without greasing it. Prick the skin with a fork and baste generously with the reserved sauce. Seal the cavity with skewers and tie the legs together. Cover with foil and roast in a preheated oven for approximately 1.5 hours, basting frequently with the pan juices. Remove the foil and continue roasting for another 1.5 hours to brown, ensuring you keep basting throughout. Serve on a platter, garnished with extra farofa and fresh herbs.
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