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StyleRoastTurkeyBY TIA

MARIA ·

NOVEMBER

27, 2013

A

Portuguese

Thanksgiving

menu –

Enjoy!

Portuguese-

sweet-

bread

butternut-

squash-

carrot-

puree

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Tia Maria's Blog

roast-

potatoes

Portuguese-

style

stuffing

classic-

Portuguese-

rice

There

are

many

variations

to

preparing

at

Thanksgiving

Turkey.

Some

people

brine

the

turkey

for 48

hours

while

others

simply

rub the

turkey

with

Portuguese culinary heritage!

Maria and Lisa

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soft

butter

before

baking.

I take

this

easy

route. I

marinate

the

turkey

the day

before

Thanksgiving

with

basic

Portuguese

spices

which

enhance

the

turkey

flavor

but dot

not

overpower

it.

Then I

brush it

with

Olive

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oil,

which

will give

the

turkey

a

beautiful

golden

color

when

it’s

cooked.

Happy

Thanksgiving

to all!

Ingredients:

2

tablespoons

of Salt

1

lemon

1 large

onion

1 large

celery

stalk

3 large

sprigs

Rooster Camisa, Portuguese

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of

parsley

1 large

carrot

1/4 cup

of Olive

Oil

1 tsp

Garlic

powder

1 tbsp

paprika

2 tbsp

butter

1/2 cup

of

vinho

verde

or any

white

wine

Steps

to

prepping

your

turkey

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Step 1

Remove

packaging.

Remove

the

neck

and

giblets

from

both

cavities

of the

turkey.

Step 2

Wash

the

turkey,

the

neck

and

giblets

in very

cold

water.

Step 3

Rub the

inside

and

outside

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of the

turkey

evenly

with

the

salt.

Step 4

Slice

the

lemon

in half

and rub

the

inside

and

outside

of the

turkey

with

the

lemon

half

squeezing

the

juice as

you

rub.

Place

the

used

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lemon

halves

inside

the

cavity.

Step 5

Place

the

butter

underneath

the

chicken

skin

over

the

breast

Step 6

Sprinkle

the

paprika,

pepper

and

garlic

powder

evenly

over

the

chicken

leaving

a small

amount

to

marinate

the

cavity.

Step 7

Place

the

neck

and

gizzards

inside

the

turkey.

Add the

wine

and

remaining

spices

into the

cavity

to

marinate.

Step 8

Place

the

celery,

onion

and

carrot

inside

the

cavity.

Step 9

Drizzle

and rub

the

Olive

oil over

the

Turkey.

Step 10

Place in

the

refrigerator

overnight

or up to

48

hours

before

cooking.

Step 11

Take

the

turkey

out of

the

refrigerator

at least

30

minutes

before

cooking.

*Remove

the

neck

and

gizzards

from

the

cavity

and

save in

the

refrigerator

until

you are

ready

to

make

stock

for my

Portuguese

Stuffing

Cook

the

turkey

with

the

remaining

vegetables

inside

the

cavity

to add

flavor.

My

roaster

is over

50

years

old and

it

makes

a

perfect

turkey

every

time!

Cook in

Roasting

pan, or

cover

with

heavy

aluminum

foil. An

average

turkey

of

about

15

pounds

will

take

about 3

hours

to cook

at 350.

My

tips:

*Even if

your

timer

pops

up, it

may

not

mean

its fully

cooked,

test the

turkey

with a

thermometer

which

reach

165

degrees.

*Marinate

the

turkey

with

the pan

juices

every

hour.

*If you

like

your

turkey

skin

dark

colored

remove

the foil

during

the last

30

minutes.

*My

simple

test to

see if

the

turkey

is

cooked,

is this;

Try to

pull the

thigh

away

from

the

body, if

the

thigh

bone

doesn’t

break

off

easy,

then

continue

to cook

the

turkey

longer.

*Let

the

turkey

sit at

least

20

minutes

before

carving.

*Warm

the

turkey

with a

little bit

of hot

chicken

or

turkey

broth.

** Do

not

discard

the

cooking

juices.

Simply

strain

it, let it

sit for a

few

minutes,

remove

any

excess

grease

from

the top

and

cook it

Tags:

Portuguese turkey

Thanksgiving

Turkey

in a few

tablespoons

of flour

for at

least 5

minutes

on low

heat.

** Save

the

remaining

gravy

to

make

Turkey

Pot Pie!

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