Peru a Brasileira

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== Ingredients ==
* 1 turkey, (10 lb)
* 1 onion, quartered
* 2 garlic cloves, crushed
* 2 celery ribs, chopped
* 1 carrot, peeled and chopped
* 1 bay leaf
* 6 whole black peppercorns
* 1 sprig thyme
* 3 sprig parsley
=== Stuffing ===
* 4 med onions, halved
* 1 cup extra virgin olive oil
* 1 bottle dry white wine
* 1 cup white rum
== Directions ==
=== Stock ===
# In a medium saucepan, add the wing tips, neck and giblets, except the liver.
# Add the Onion, garlic, celery, carrot, bay leaf, peppercorns, thyme and parsley.
# Add water to cover and bring to a boil.
# Skim off the froth forming on the top, reduce heat, simmer for 1 hour.
# Add boiling water as it evaporates and skim if necessary.
# Strain and cool the stock and refrigerate until ready to use.
=== Stuffing ===
# Preheat oven to 400°F.
# Place onions and garlic in a pyrex dish and add the oil.
# Bake for 40 minutes.
=== Preparing the turkey ===
# Stuff the turkey cavity with the onions and garlic, truss.
# Place the turkey, breast down, in a roasting pan, pour over the wine, reserving ⅛ cup and rum.
# Cover tightly, marinate over night, turning the turkey a few times.
Category:Carrot Recipes
Category:Celery Recipes
Category:Peruvian Meat Dishes
Category:Rum Recipes
Category:Turkey meat Recipes
Category:White rum Recipes
Category:White wine Recipes