Brazilian recipe
Easy -Style Roasted Turkey (Peru à)
This classic Brazilian-style turkey features a succulent 4kg bird, celebrated for its rich flavour profile and straightforward preparation method.
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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
Hot sauce to taste
Salt to taste
1 tbsp spring onions, chopped
1 tbsp fresh parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup extra virgin olive oil
2 cups cornmeal flour
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 garlic cloves
Hot sauce to taste
Salt to taste
1 tbsp spring onions, chopped
1 tbsp fresh parsley, chopped
1 tbsp breadcrumbs
1 banana, cubed
1 powdered chicken bouillon cube
1/2 cup cooking oil
1/2 cup extra virgin olive oil
2 cups cornmeal flour
2 onions, grated
Turkey giblets, chopped
Black pepper to taste
Where to find ingredients
Find fresh turkeys at local butcher shops or supermarket meat counters. Use standard pantry staples like cornmeal flour, onions, and fresh herbs from your local produce market or grocery store aisles.
Preparation method
- Blend the following in a food processor: 1 cup of wine, 1 cup of chicken stock, the chopped onion, garlic, mustard, hot sauce, margarine or butter, and salt.
- Transfer the mixture to a large dish, add the remaining wine and stock, stir well, and set aside.
- In a pan over low heat, sauté the chopped giblets in the oil and olive oil blend until they change colour.
- Stir in the cornmeal flour, chicken bouillon, banana, grated onions, and black pepper, stirring constantly until a loose and moist farofa forms.
- Remove from the heat, add the spring onions and parsley, then stuff the turkey with this mixture.
- Place the stuffed turkey into an ungreased roasting pan.
- Prick the turkey skin with a fork and pour the reserved sauce over it.
- Close the cavity with skewers and tie the turkey legs together.
- Cover with aluminium foil and bake for approximately 1 hour and 30 minutes, basting frequently with the pan sauce.
- Remove the foil and roast for another 1 hour and 30 minutes to brown, continuing to baste with the sauce.
- Transfer to a serving dish and decorate with leftover farofa and fresh herbs.
Observations
The Brazilian-style roasted turkey is a quintessential centrepiece for special celebrations, prized for both its deep flavour and its practical approach to preparation. To start, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 garlic cloves, a tablespoon of mustard, a dash of hot sauce, 1 cup of margarine or butter, and salt until smooth. Pour this mixture into a deep dish, stir in the remaining wine and stock, then set aside. Over low heat, sauté the chopped turkey giblets in a mix of oil and olive oil until they are fully browned. Incorporate 2 cups of cornmeal flour, 1 powdered chicken bouillon cube, the cubed banana, the 2 grated onions, and black pepper, stirring constantly until you achieve a moist, crumbly farofa. Remove from heat, fold in a tablespoon of chopped spring onions and parsley, and use this mixture to stuff the turkey. Place the stuffed bird into a large roasting pan—no need to grease it. Prick the turkey all over with a fork and baste it generously with the reserved marinade. Secure the cavity with wooden skewers and tie the legs together. Cover with foil and bake in a preheated oven for about 1 hour and 30 minutes, basting regularly with the pan juices. Remove the foil and continue roasting for another 1 hour and 30 minutes to golden the skin, ensuring you keep basting throughout. Serve on a large platter, garnished with extra farofa and fresh herbs.
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