Brazilian recipe
Brazilian Style Roasted Turkey (Peru à brasileira)
A traditional Brazilian roasted turkey recipe, weighing 4 kg, celebrated for its rich flavor and classic preparation method.
0.0 / 5 by 0 Reviews
Ingredients
1 4 kg turkey
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 cube powdered chicken stock
1/2 cup oil
1/2 cup olive oil
2 cups corn flour
2 grated onions
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 cube powdered chicken stock
1/2 cup oil
1/2 cup olive oil
2 cups corn flour
2 grated onions
Turkey giblets
Black pepper to taste
Where to find ingredients
You can find all fresh produce, meats, and poultry at local markets or supermarkets throughout Zambia. For specific items like corn flour (maize meal) or dried herbs, standard grocery sections or local food markets are the best sources. No substitutes are required for this traditional recipe, though standard local margarine or butter brands can be used interchangeably.
Preparation method
- Blend the following in a blender: 1 cup of wine, 1 cup of chicken stock, the chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt.
- Pour the mixture into a container, add the remaining wine and chicken stock, mix well and set aside.
- Over low heat, sauté the chopped giblets in the oil and olive oil mixture until they change color.
- Add the corn flour, powdered chicken stock, bananas, grated onions, and black pepper, stirring constantly until a loose and moist farofa is formed.
- Remove from the heat, stir in the fresh herbs and use as a stuffing for the turkey.
- Place the turkey in a roasting pan without greasing it.
- Pierce the turkey with a fork and pour the reserved sauce over it.
- Close the cavity with wooden skewers and tie the turkey legs together.
- Cover with aluminum foil and bake for about 1 hour and 30 minutes, basting constantly with the sauce from the pan.
- Remove the aluminum foil to brown for approximately another 1 hour and 30 minutes, continuing to baste with the sauce.
- Place on a serving platter and garnish with farofa and fresh green herbs.
Observations
The Brazilian style roasted turkey is a center-piece dish often served during major celebrations, valued for its deeply flavorful profile and succulent texture. To begin, prepare the marinade by blending 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 cloves of garlic, 1 tablespoon of mustard, hot sauce, 1 cup of margarine or butter, and salt. Pour this mixture into a container, stir in the remaining wine and chicken stock, and set aside. In a skillet over low heat, sauté the chopped turkey giblets in a mixture of oil and olive oil until browned. Incorporate 2 cups of corn flour, 1 cube of powdered chicken stock, 1 cubed banana, 2 grated onions, and black pepper, stirring continuously until you achieve a moist and crumbly farofa. Remove from heat, stir in 1 tablespoon of chopped chives and 1 tablespoon of parsley, and use this mixture to stuff the turkey. Place the stuffed turkey in a roasting pan without greasing it. Pierce the turkey skin with a fork and baste it with the reserved sauce. Secure the cavity with wooden skewers and tie the legs together. Cover with aluminum foil and roast in a preheated oven for about 1 hour and 30 minutes, basting frequently with the pan juices. Remove the foil and roast for another 1 hour and 30 minutes to brown, continuing to baste periodically. Serve the turkey on a platter, garnished with the remaining farofa and fresh green herbs.
Ratings and comments