Easy Turkey Recipe with Gravy: using White Cooking Wine, Garlic and Onions: Brazilian Holiday Entree: Thanksgiving Recipes


This is the best turkey I've ever tasted. The turkey will turn out flavorful and moist. It easily makes an excellent holiday feast. It is a Brazilian recipe.  Be sure to marinate the bird a while as the garlic and wine flavors need to soak into the meat prior to baking. Preparation time: 15 minutes, marinate over night, and bake bird according to cooking instructions which is usually 20 minutes per pound in a 350 degree oven. Do not overcook as the bird gets tough when it cooks to long. On the other hand, do not undercook cause it can make you sick. Its best to get one of those birds that have a pop up that tells you when its done. How you can tell if a bird is done is cut into it, the meat should be white and the juices run clear. No pink at all.

Gravy Leftover Recipes Stuffing

Brazilian Holiday Turkey Recipe


  • A Container that will accommodate a 10-12 lb. bird
  • 10-12 lb. Turkey (if frozen, defrost first)
  •  6 Cloves of garlic (crushed)
  • 1 Sweet onion
  • 1 or 2 Bottles of white cooking wine according to Taste (when I made this Turkey I used one bottle however, Luciene uses 2.)

To Prepare:

Remove giblets and neck from Turkey cavity. Put Turkey into a container. Coat the entire Turkey inside and out with crushed garlic and juice from the garlic. Peel and quarter onion and put into turkey cavity. Pour cooking wine over bird. Allow Turkey to sit in wine and marinate. Refrigerate over night (at least 24 hours before cooking). Baste now and then with the wine that the turkey is sitting in. Remove from container and place in a shallow baking pan. Salt and pepper to Taste. Bake Turkey according to package directions until done. When Turkey is done, remove from oven and pan. Put aluminum foil over Turkey and allow to sit. Make gravy from pan drippings (below)


Do not wash the baking pan that the turkey came out, instead place pan on eye of stove. Add a little broth from the turkey and scrape the pan while it sizzles. This will deglazed the pan and clean it up too.  Put this with the rest of the drippings. Sometimes there will be chucks of white stuff on the pan. I don't know what this is but its not good. I think its skin. If this is the case, skip this part and just throw it away that junk away.

Pour broth and drippings into a container and put into refrigerator. There should be several cups. Let it set up. It will gel and the fat will come to the top. Separate fat from broth. Take 2 tablespoons of this fat and melt it in a pan. Add a 2 tablespoons of flour to the melted fat. Use a fork to stir the mixture. It will get real thick. Put a little bit of the gel in the mixture. being careful to add just a little at a time, until desired thickness of gravy is achieved. If you prefer a low fat gravy, throw out the fat and use the gel instead. If the gravy gets lumpy, put it in a blender or mixer or strain it with a colander. If gravy isn't thick enough, put a little flour in a small container, add a very little bit of the gravy you have made to it stirring after each addition. repeat until you have a thin paste that will pour. Add to the gravy. It may get lumpy. If this happens, add it to a blender or run it through a colander.

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