CEIA DE NATAL RECIPES

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!

Steps:

• "The Cook & Kitchen Staff are taking you to four different corners of the world this season to serve up a variety of regional holiday specialties. Were finishing our first Christmas recipe collection with a taste of Brazil, where the holidays are a very festive time of the year. Todays recipe will be the featured main course in many Brazilian homes over the holidays. Whether served before Christmas Eve Midnight Mass, or on Christmas Day, todays recipe really marks only the beginning of the holidays in Brazil. After Christmas, Brazilians continue to celebrate the New Year, and then the arrival of the Three Kings on January 6th. The Eve of the Epiphany brings a Portuguese custom whereby children place their shoes outdoors overnight, to be filled with sweets by the passing Magi. The finale to the holidays typically means that street decorations and tree trimmings are removed . . . Shortly thereafter, the big celebration of summer commences with the extravagant four-day, pre-Lenten celebration known to the world as Carnival! 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. Cook the giblets thoroughly in water with a dash of salt and pepper over medium heat. Remove giblets from the liquid, chop into small pieces, and reserve. In a large skillet over medium heat, saute chopped onion in butter until golden brown. Add chopped giblets and the raisins, and stir well. Add chopped peaches and prunes and stir again. Add farinha de mandioca, enough to form a wet farofa (blend of manioc meal). Add salt and pepper, chopped eggs, scallions, and parsley. Remove from heat and reserve as stuffing for turkey. Remove turkey from marinade and rub it well inside and out with butter. Fill the turkey with the dressing 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. continued in part 2"