Brazilian recipe
Easy Roasted Turkey Brazilian Style
This classic Brazilian-style roasted turkey uses a 4 kg bird and is prized for its succulent meat and traditional savory 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 garlic cloves
Chili sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 cube powdered chicken stock
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal 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 garlic cloves
Chili sauce to taste
Salt to taste
1 tbsp chopped spring onions
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 cube powdered chicken stock
1/2 cup cooking oil
1/2 cup olive oil
2 cups cornmeal flour
2 onions, grated
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find fresh turkey, aromatic herbs like parsley and spring onions, and basic staples such as cornmeal flour, onions, and garlic at local markets like Nakasero or Nakumatt/Capital Shoppers. Use butter or margarine found in the dairy aisle; if cornmeal is unavailable, a coarse maize flour (posho flour) can be used as a local substitute for the texture, though cornmeal flour is the standard.
Preparation method
- Blend the 1 cup wine, 1 cup chicken stock, chopped onion, garlic, mustard, chili sauce, butter, and salt in a blender.
- Transfer the mixture to a container, add the remaining wine and chicken stock, combine well, and set aside.
- Sauté the chopped giblets in the oil and olive oil mixture over low heat until they change color.
- Add the cornmeal, powdered stock, bananas, flour, and pepper, stirring constantly until you have a loose and moist stuffing.
- Remove the pan from the heat, stir in the spring onions and parsley, then stuff the turkey cavity.
- Place the turkey into a dry, ungreased roasting pan.
- Pierce the turkey skin with a fork and pour the reserved marinade over it.
- Close the cavity with skewers and tie the turkey legs together with twine.
- Cover with aluminum foil and roast for 1.5 hours, basting frequently with the juices from the pan.
- Remove the foil and roast for another 1.5 hours until golden, continuing to baste regularly.
- Transfer to a serving dish and garnish with remaining stuffing and fresh herbs.
Observations
Roasted turkey, prepared in the Brazilian tradition, is a centerpiece dish for major celebrations, celebrated for both its rich flavor and reliable preparation. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 garlic cloves, 1 tablespoon of mustard, chili sauce, 1 cup of margarine or butter, and salt in a blender. Pour this mixture into a bowl, stir in the remaining wine and chicken stock, 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 cornmeal flour, 1 cube of powdered chicken stock, 1 diced banana, 2 grated onions, and black pepper, stirring constantly until you achieve a loose, moist stuffing. Remove from the heat, fold in 1 tablespoon of chopped spring onions and 1 tablespoon of parsley, and use the mixture to stuff the turkey. Place the stuffed turkey into an ungreased roasting pan. Pierce the skin with a fork and baste it generously with the reserved marinade. Secure the cavity with skewers and tie the legs together. Cover with foil and bake in a preheated oven for about 1.5 hours, basting frequently with the pan juices. Remove the foil and roast for another 1.5 hours, continuing to baste until golden brown. Serve the turkey on a platter, garnished with extra stuffing and fresh herbs.
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