Peru a Brasileira

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

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.