Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "bb8e633fbe7c493b8990fee63d6f0c28",
    "updated": "2025-04-23T10:42:07.909Z",
    "title": "Braised Turkey Legs with Creamy Gravy",
    "subtitle": "Low-Carb Keto",
    "description": "This delicious and satisfying meal offers the flavors of Thanksgiving dinner without the extensive preparation. Braising the turkey legs may seem like a complex process, but it results in a remarkably tender and flavorful dish with minimal effort.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee or coconut oil",
          "turkey legs",
          "fine sea salt and ground black pepper",
          "diced onions",
          "diced celery",
          "thyme, plus extra for garnish",
          "turkey or chicken bone broth, homemade or store-bought, or water, or more as needed",
          "batch mashed fauxtatoes",
          "mascarpone or cream cheese (2 tablespoons), softened",
          "chopped fresh herbs, such as thyme, for garnish",
          "melted ghee or extra-virgin olive oil, for drizzling"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 300°F.",
      "Heat the ghee or coconut oil in a cast-iron skillet over medium-high heat. Season the turkey legs generously with salt and pepper. Sear the legs in the skillet until golden brown on all sides, approximately 3 minutes per side. Remove the turkey legs from the skillet and transfer them to a roasting pan.",
      "Add the diced onions, celery, and thyme sprigs to the skillet and sauté for 8 minutes, or until the onions become translucent. Transfer the vegetables to the roasting pan, arranging them around the turkey legs to prevent burning. Pour the broth into the roasting pan. Place the pan, uncovered, in the preheated oven and roast for approximately 1 hour and 40 minutes, or until the turkey is cooked through and no longer pink inside when pierced with a knife.",
      "To serve, divide the mashed fauxtatoes among four plates. Place a braised turkey leg on top of the fauxtatoes on each plate.",
      "Transfer the sauce and vegetables from the roasting pan to a blender. Add the softened mascarpone or cream cheese and blend until smooth. Generously coat each turkey leg with the creamy gravy. Garnish with fresh herbs and a drizzle of melted ghee or extra-virgin olive oil.",
      "Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes, or until heated through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]