Peru a Brasileira

Description

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:

• 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.

To make the Stuffing:

• Preheat oven to 400F.
• Place onions and garlic in a pyrex dish and add the oil.
• Bake for 40 min.

Preparing the Turkey:

• 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.