Peru a Brasileira

Ingredients

 * 1 turkey, (10 lb)
 * 1 onion, quartered
 * 2 garlic cloves, crushed
 * 2 celery ribs, chopped
 * 1 carrot, peeled and chopped
 * 1 bay leaf
 * 6 whole black peppercorns
 * 1 sprig thyme
 * 3 sprig parsley

Stuffing

 * 4 med onions, halved
 * 1 cup extra virgin olive oil
 * 1 bottle dry white wine
 * 1 cup white rum

Stock

 * 1) In a medium saucepan, add the wing tips, neck and giblets, except the liver.
 * 2) Add the Onion, garlic, celery, carrot, bay leaf, peppercorns, thyme and parsley.
 * 3) Add water to cover and bring to a boil.
 * 4) Skim off the froth forming on the top, reduce heat, simmer for 1 hour.
 * 5) Add boiling water as it evaporates and skim if necessary.
 * 6) Strain and cool the stock and refrigerate until ready to use.

Stuffing

 * 1) Preheat oven to 400 °F.
 * 2) Place onions and garlic in a pyrex dish and add the oil.
 * 3) Bake for 40 minutes.

Preparing the turkey

 * 1) Stuff the turkey cavity with the onions and garlic, truss.
 * 2) Place the turkey, breast down, in a roasting pan, pour over the wine, reserving ⅛ cup and rum.
 * 3) Cover tightly, marinate over night, turning the turkey a few times.