learn how to make the perfect turkey with farofa
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The aroma that invades homes on December 24th is so characteristic that we are sure it came to your olfactory memory at this moment. There are the smells of turkey in the oven, of the braised for the moist and juicy farofa and of the perfect caramel for the pudding. Simple dishes, but they are part of the Christmas table of most Brazilian families.
Even though they are familiar, these recipes have some secrets and preparation tricks that can make them even tastier. After all, there’s no mistake in a well-executed classic recipe. It is a guarantee of success at the table and praise from everyone present.
Therefore, the Pinó e Bom Gourmet family went in search of the best tips from chefs and brings the precise recipes for a happy and very tasty evening.
Learn how to make Peru with farofa from Chef Fernando Tulio, from Pantucci.
Turkey with Farofa
Chef Fernando Tulio, Pantucci
PerformanceServes 5 to 6 people
PreparationEasy
Ingredients
- Turkey weighing approximately 4 kg
- 100 g chopped bacon
- 100 g pitted dried plums
- 200 g of butter
- 100 g dried apricots
- 400 g of brioche bread
- 2 apples run away
- 300 g biju corn flour
- 100 g sliced olives
- 6 eggs
- Fruits for decoration
Peru
- Sauté half the bacon in part of the butter. Then add the apple, apricot and black plum. Add the bread crumbs to the mixture until it becomes a very moist crumb. Let it cool to stuff the turkey. Once stuffed, bake in the oven at 180°C until golden.
Tip: Anyone who has a culinary thermometer can check the bird’s internal temperature, which must reach 75°C.
Farofa:
2. Sauté the other half of the bacon in the remaining butter until golden. Add the raw eggs and let it cook well. Finally, with the heat off, add the flour and olives.Assembly:
3. Place the farofa on the base of a large plate or tray, place the turkey in the center and decorate with the fruit of your choice.
Everyone satisfied, but no waste
Special tip from Bom Gourmet to avoid making mistakes in the amount of food and drinks per person
- Meat: According to Chef Fernando Tulio from Pantucci, a turkey weighing approximately 4 kg serves around eight people. An alternative, in cases where there are more guests, is to think about a second meat, such as ham or tenderloin.
- Garnishes | Side dishes: Considering classic side dishes such as rice, farofa or salpicão, the ideal is to calculate around 100 to 150 grams per person. To make it easier, think that a cup of raw rice serves up to four people. If the rice is more elaborate, with nuts or dried fruits, take this into account when calculating the quantity.
- Desserts: For desserts such as pudding, gelatin, pavé and cake, you should calculate 100 grams per person, in case it is the only option. When there are more options, lower the bill to about 60 grams per person. For individual sweets like brigadeiro and beijinho, count between 3 and 5 per person.
- Drinks: According to Fabio Cardoso, sommelier at Vino Nobile, the calculation for wine, for a shorter dinner, is one bottle for five people. Sparkling wine is one bottle for every three people. But you need to consider the time of the party. Christmas or New Year gatherings tend to be longer, lasting at least three to four hours. So, increase this quantity to around 400 ml of wine per guest or 700 ml of beer, for example. For soft drinks and juices, calculate around 400ml per guest and reserve 500ml of water per person.
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