Mix together on a big baked pan or bowl the wine, (3) Tbsp of papi's Brazilian spices, black peooer, cayenne pepper and olive oil. After mix all together wash the turkey in cold water and put the turkey inside bowl, give the bird a shower with the marinade. Cover the Turkey with alluminium foil and let be inside the refrigerator for two days. Every 12 hours you should take the turkey out and with a big spoon take the marinate juice from the botton of the bowl and drope at the top of the turkey, make sure all bird is wet, cover the turkey again and put back at the refrigerator.
Baking the turkey:
Put the turkey inside a big baked pan witha metal grill under the turkey (you want the heat circulated all around and under the turkey), reserve the marinade juice to keep wet the turkey on top during the baking time. Before put the turkey inside oven pre-heated 375 degrs give one more time the bird a drope over the marinade juice all over the turkey, then put inside the oven and set a timer for (1) one hour.
Every hour you take the turkey out of oven and drope more marinade juice on top then put back inside oven. Keep repeting this until you can read 160 degrs inside of the chest of the turkey with a thermometer.
After the turkey cool down you carving the turkey and place at flat serving plate with the fruits around it.
For decoration I arenge the fruits this way: one slice of pineapple on top at the center I place 1/2 peache and on top of peache one prume.
Prepering the stuffing:
Melt (1) one quart of the butter inside a large pan, add (1) Tbsp of papi's Brazilian spices, (1) cup of chopped yellow onion, 1/4 cup of marinade juice, let cooking for a little, add (3/4) cup of the celery and (1/2) cup of chopped walnuts, give a little time for every thing cook together, maybe (3 minuts). Remove the chopped prumes from the Brandy and mix on the pan, add more butter (1/2) quart and let cooking a little more (2 minuts). If you like to add the gizzers, leavers and heart this is the time (*).The final stap you add the green onion and parseley, bread gramps and the rest of the butter and let cook for maybe (5) minuts, keep mixing together then turn the heat off.
After (2) two hours probable you will need to cover the top of the turkey with some alluminium foil to avoided the turkey to be to brown and dry out the meat.
(*) If you want to do this you should drope those parts at the begining of the preparetion of the stuff when you have the butter, olive oil, onion and papi's Brazilian spices together in the pan for start to cook those peaces. When you see start to be cook you remove from the pan choppe in small peaces and reserve for latter.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2274 (98%)|
|Amt Per Serving||% DV|
|Total Fat 252.6g||337 %|
|Saturated Fat 156.3g||782 %|
|Monounsaturated Fat 67.2g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 651.3mg||200 %|
|Sodium 1777.4mg||61 %|
|Potassium 252.2mg||7 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.1g|
|Protein 4.6g||7 %|
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Calories per serving: 2313
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