Peru a Brasileira

Ingredients

 * 1 x Turkey, (10 lb.)
 * 1 x Onion, quartered
 * 2 x garlic cloves, crushed
 * 2 x celery ribs, chopped
 * 1 x carrot, peeled and chopped
 * 1 x bay leaf
 * 6 whl black peppercorns
 * 1 sprg thyme
 * 3 sprg Parsley
 * Stuffing, see directions
 * 4 med onions, halved
 * 1 cup Extra virgin olive oil
 * 1 bot dry white wine
 * 1 cup white rum

Directions
To make the stock: To make the Stuffing: Preparing the Turkey:
 * In a medium saucepan, add the wing tips, neck and giblets, except the liver.
 * Add the Onion, garlic, celery, carrot, bay leaf, peppercorns, thyme and Parsley.
 * Add water to cover and bring to a boil.
 * Skim off the froth forming on the top, reduce heat, simmer for 1 hour.
 * Add boiling water as it evaporates and skim if necessary.
 * Strain and cool the stock and refrigerate until ready to use.
 * Preheat oven to 400F.
 * Place onions and garlic in a pyrex dish and add the oil.
 * Bake for 40 min.
 * Stuf the Turkey cavity with the onions and garlic, truss.
 * Place the Turkey, breast down, in a roasting pan, pour over the wine, reserving 1/8 cup and rum.
 * Cover tightly, marinate over night, turning the Turkey a few times.