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
EASY CHRISTMAS TURKEY
The turkey is cooked high and fast like a chicken, giving it extra crispy skin. It needs longer to rest so the meat can relax and stay succulent
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Take your turkey out of the fridge at least 1 hr before you cook it. Heat oven to 200C/180C fan/gas 6 and beat the butter with the rosemary. Starting from the neck of the turkey, carefully push your fingers underneath the skin until you can get your whole hand between the skin and the breast meat. Trying not to tear the skin as you go, spread the butter inside the pocket, squishing some into the crevice between the thigh and breast meat.
- Put the garlic, lemon and bay leaves inside the turkey, then season liberally all over. Put the shallots in your largest flameproof roasting tin and put the turkey on top, breast-side up. Roast for 1 hr, then give it a good baste, pour in the wine and nestle the cabbage wedges in the tin (or underneath the turkey if they won't fit). Return to the oven for another 30 mins - covered with foil if the turkey is looking too brown. The juices should run clear when you pierce the thickest part of the thigh, or a thermometer should read 75C. If not done, carry on cooking for a further 5-10 mins.
- Set aside the turkey on a board to rest for 1 hr, transferring the garlic and bay to the roasting tin for the gravy. If you want crispy skin, don't cover the turkey. Wrap the cabbage wedges in two parcels of foil, with a spoonful of the turkey juices, season liberally and return to the bottom of the oven to carry on cooking while the turkey rests.
- Spoon away most of the turkey fat, then put the tin on the hob over a medium heat. Mash the veg with the back of a wooden spoon to extract as much flavour as possible , then pour in the stock and reduce the gravy by half. If you want to thicken it, stir in the cornflour mixed with 1 tbsp water. Once happy with the consistency, strain and keep warm until ready to eat.
Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 103 grams protein, Sodium 1.3 milligram of sodium
PERFECT CHRISTMAS TURKEY
Make and share this Perfect Christmas Turkey recipe from Food.com.
Provided by Sara 76
Categories Whole Turkey
Time 14h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring salt, water, thyme and berries to a simmer in a large pot, then set aside to cool.
- Put turkey in a large basin, at least twice as large as the bird.
- Pour the brine over the turkey, cover, and rset aside in a cool dark place for 12 hours.
- Preheat oven to 150°C Put the turkey in a large baking dish, on a rack, drizzle with oil and bake for 40 minutes.
- Bring stock, sage, butter, and peppercorns to the boil and baste the turkey.
- Bake for 45 minutes, basting every 20 minutes.
- Turn the oven up to 220C and bake for a further 10 minutes.
- Remove turkey from oven, cover with foil and a towel, and rest for 15 minutes.
Nutrition Facts : Calories 898.2, Fat 54.6, SaturatedFat 17.6, Cholesterol 315.1, Sodium 32899.2, Carbohydrate 6.4, Fiber 0.3, Sugar 2.7, Protein 89.5
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