Brazilian Christmas Turkey Food
BRAZILIAN-SYLE TURKEY WITH HAM
Grilled is a different and fun way to prepare whole turkey. My mom has served this main dish for special occasions, "Christmas in July" and weddings at her home.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey. , In a large bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times. , Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Place turkey over drip pan and grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour. , Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
Nutrition Facts :
BRAZILIAN CHRISTMAS TURKEY
I think this is one of the best turkey breasts I've ever had; it's reportedly part of the Ceia de Natal, or Brazilian Christmas turkey feast. Although a whole turkey is actually used, I just used a turkey breast, about 8 lbs., and used light Puerto Rican rum instead of the traditional Cachaca. It's one of those thing where you keep sneaking into the refrigerator for one more piece... prep time includes marinating overnight.
Provided by EdsGirlAngie
Categories Whole Turkey
Time P1DT4h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
- When ready to cook, preheat oven to 425 degrees F.
- Remove turkey from marinade and place in a large roasting pan.
- In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
- Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
- Uncover the last 30 minutes or so for browning of the turkey.
- Makes the most excellent turkey sandwiches--.
Nutrition Facts : Calories 1375.8, Fat 68.4, SaturatedFat 17.3, Cholesterol 463.1, Sodium 454.8, Carbohydrate 9.5, Fiber 1.7, Sugar 3.5, Protein 140.5
XMAS TURKEY - CEIA DE NATAL
There's another Brazilian Christmas Turkey recipe here using rum, but I thought this traditional version was interesting since it calls for champagne. From a Christian bulletin board site.
Provided by FLKeysJen
Categories Whole Turkey
Time P1DT3h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce. Place the turkey in a non-reactive pan and pour on olive oil, vinegar, lime juice, champagne, and water. Add bay leaves, onions, scallions, and parsley. Cover loosely with a large piece of plastic and place in the refrigerator for 24 hours, occasionally dousing the turkey with the liquid.
- Remove turkey from marinade and rub it well inside and out with butter. Fill the turkey with dressing if desired, and close the opening with skewers. Reserve marinade for basting. Place turkey in a roasting pan. Crisscross bacon strips on top of turkey breast for flavor and decoration.
- Pour some of the marinade over the turkey. Cover turkey loosely with aluminum foil and roast the turkey in a 325-F degree oven until a meat thermometer inserted in the thickest part of the thigh attains 180-F degrees.
- While it's roasting, make sure to baste the turkey at regular intervals with the remaining marinade, about every half-hour. Remove the foil for the final 20 minutes of roasting to crisp the skin and turn it a rich golden brown. Slice and serve!
Nutrition Facts : Calories 829.9, Fat 51.5, SaturatedFat 12.3, Cholesterol 236, Sodium 367.8, Carbohydrate 5.8, Fiber 0.6, Sugar 2, Protein 70.1
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