Peru a Brasileira

Ingredients Edit

Stuffing Edit

Directions Edit

Stock Edit

  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 Edit

  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 Edit

  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.
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