m (Robot: Changing Category:Turkey Meat Recipes) |
m (clean up, replaced: min → minutes) |
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[[Image:1018461603.jpg|thumb|Peru a Brasileira]] |
[[Image:1018461603.jpg|thumb|Peru a Brasileira]] |
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== Ingredients == |
== Ingredients == |
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| − | * 1 [[turkey meat|turkey]], (10 lb) |
+ | * 1 [[turkey meat|turkey]], (10 lb) |
| − | * 1 [[onion]], quartered |
+ | * 1 [[onion]], quartered |
| − | * 2 [[garlic]] cloves, crushed |
+ | * 2 [[garlic]] cloves, crushed |
| − | * 2 [[celery]] ribs, chopped |
+ | * 2 [[celery]] ribs, chopped |
| − | * 1 [[carrot]], peeled and chopped |
+ | * 1 [[carrot]], peeled and chopped |
| − | * 1 [[bay leaf]] |
+ | * 1 [[bay leaf]] |
| − | * 6 whole [[pepper|black peppercorns]] |
+ | * 6 whole [[pepper|black peppercorns]] |
| − | * 1 sprig [[thyme]] |
+ | * 1 sprig [[thyme]] |
| − | * 3 sprig [[parsley]] |
+ | * 3 sprig [[parsley]] |
=== Stuffing === |
=== Stuffing === |
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| − | * 4 med [[onion]]s, halved |
+ | * 4 med [[onion]]s, halved |
| − | * 1 cup extra virgin [[olive oil]] |
+ | * 1 cup extra virgin [[olive oil]] |
| − | * 1 bottle dry [[white wine]] |
+ | * 1 bottle dry [[white wine]] |
| − | * 1 cup [[white rum]] |
+ | * 1 cup [[white rum]] |
== Directions == |
== Directions == |
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=== Stock === |
=== Stock === |
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| − | # In a medium saucepan, add the wing tips, neck and giblets, except the liver. |
+ | # 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 the [[Onion]], [[garlic]], [[celery]], [[carrot]], [[bay leaf]], peppercorns, [[thyme]] and [[parsley]]. |
# Add [[water]] to cover and bring to a boil. |
# Add [[water]] to cover and bring to a boil. |
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# Skim off the froth forming on the top, reduce heat, simmer for 1 hour. |
# Skim off the froth forming on the top, reduce heat, simmer for 1 hour. |
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=== Stuffing === |
=== Stuffing === |
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# Preheat oven to 400 °F. |
# Preheat oven to 400 °F. |
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| − | # Place [[onion]]s and [[garlic]] in a pyrex dish and add the [[oil]]. |
+ | # Place [[onion]]s and [[garlic]] in a pyrex dish and add the [[oil]]. |
| − | # Bake for 40 |
+ | # Bake for 40 minutes. |
=== Preparing the turkey === |
=== Preparing the turkey === |
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# Stuff the [[turkey meat|turkey]] cavity with the [[onion]]s and [[garlic]], truss. |
# Stuff the [[turkey meat|turkey]] cavity with the [[onion]]s and [[garlic]], truss. |
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| − | # Place the [[turkey meat|turkey]], breast down, in a roasting pan, pour over the wine, reserving ⅛ cup and [[rum]]. |
+ | # Place the [[turkey meat|turkey]], breast down, in a roasting pan, pour over the wine, reserving ⅛ cup and [[rum]]. |
# Cover tightly, marinate over night, turning the [[turkey meat|turkey]] a few times. |
# Cover tightly, marinate over night, turning the [[turkey meat|turkey]] a few times. |
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Revision as of 20:23, 30 November 2010
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
Directions
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.
Stuffing
- Preheat oven to 400 °F.
- Place onions and garlic in a pyrex dish and add the oil.
- Bake for 40 minutes.