Serves a Crowd

Brazilian Mode Turkey

November 14, 2018
0 Ratings
  • Prep time 24 hours
  • Cook time 5 hours
  • Serves 16 persons
Author Notes

An oven roasted turkey alteration from a recipe of a famous brazilian cook - Maria Theresa Weiss, wich uses the portuguese technique of "vinha d'alhos". It keeps the moisture of the meat of the turkey, impregnated with the flavor of the ingredients in the "vinha d'alhos". It is a recipe that our family and friends has been making for years with plain success. This recipe was published about 40 years ago in a newspaper from Rio de Janeiro. Enjoy. —Ricardo Vasconcellos

What You'll Need
  • For the turkey
  • 8,000 grams turkey
  • 1 cup olive oil
  • 2 clove
  • 20 whole black peppercorn
  • 10 black peppercorn grinded
  • 2 limes, sliced
  • 1 cup kosher salt
  • 1/2 cup kosher salt
  • 2 medium size onion, grated
  • 6 garlic cloves, smashed
  • 750 milliliters dry white wine
  • 1.5 cups Portuguese Madeira dry wine
  • 2 liters chicken stock
  • 1/2 cup lime juice
  • 1/4 cup white vinegar
  • 2 big sized onion, sliced
  • 4 bay leave
  • 1 bunch parsley
  • 1 bunch green onion
  • 200 grams butter for greasing
  • 1 sprig marjoram
  • For the filling
  • 200 grams butter
  • 2 medium size onion, grated
  • 2 garlic clove, smashed
  • 200 grams seedless raisin
  • 200 grams black or green olive, pitted and chopped
  • 250 grams dried black plums, pitted and chopped
  • 1,000 grams bread crumb
  • 1 tablespoon kosher salt
  1. To prepare the turkey, put the bird in a big and deep pan (with lid) and pour over the bird the cup of salt, the sliced lemons, the peppercorns and the cloves. Pour ice water over the bird until it is entirely covered, put the lid on and let it rest in a cool place for 8 hours;
  2. After this period, drop out all the water, take out the turkey from the brine, get a big fork and pierce at regular intervals the breast, the thighs, the legs and the back of the bird;
  3. Season the bird again, inside and outside, this time using a paste made with the cup of olive oil, the grinded peppercorns, the grated onions, the smashed garlic cloves and the half cup of salt;
  4. Clean the pan and put the turkey back into it. Add the sliced onions, the bay leaves, and some sprigs of parsley, green onion and marjoram. Pour over it all the bottle of white wine, the half bottle of Madeira wine, the lemon juice, the white vinegar and the chicken stock. This is called in portuguese “vinha d’alhos”, which means literally “wine with garlic”;
  5. Cover the pan and let it rest in a cool place for another 8 hours or during the night;
  6. Now, to prepare the filling, take a big and deep skillet and melt the butter. Drop the grated onion over the melted butter and let it fry 2 or 3 minutes, then drop the smashed garlic and let I fry for another 1 minute. Pour the salt, adding in sequence the raisins, the chopped olives, and the chopped plums. Mix well and let It fry for 5 minutes;
  7. Then, always mixing, begin pouring slowly the breadcrumbs until the crumble is broken apart but still with moisture;
  8. Let the crumble cool.
  9. Preparing to roast the turkey, preheat the oven to 280 degrees C (approx. 480 degrees F);
  10. Take the turkey out of the pan and put it over a large cutting board. Dry the bird with paper towels. Keep reserved part of the brine (“vinha d’alhos”) of the pan;
  11. After dried, grease the turkey completely with the butter inside and outside. Carefully, insert the crumble filling inside the body of the bird. Sew up all the open parts.
  12. Put the bird into a roasting pan and baste it fairly with the reserved “vinha d’alhos”;
  13. Cover the turkey with tin foil, put the roasting pan in the oven and let it roast for 4 to 5 hours, frequently opening the tin foil and basting the turkey with the “vinha d’alhos” from the roasting pan;
  14. After 4 hours, take out the tin foil and put the roasting pan back in the oven until the skin of the turkey is golden brown;
  15. Take the bird out of the oven and let it rest for 30 minutes before serving.
  16. After leting the brid rest, put the turkey on a large serving plate and use as side dishes boiled white rice, the turkey filing and assorted fruits in syrup or dried such as peach, plum, figs, etc.

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