Best 7 Brazilian Syle Turkey With Ham Recipes

BRAZILIAN-SYLE TURKEY WITH HAM

Steps:

• Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey. , In a large bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times. , Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Place turkey over drip pan and grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour. , Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.

BRAZILIAN CHRISTMAS TURKEY

Steps:

• Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
• When ready to cook, preheat oven to 425 degrees F.
• Remove turkey from marinade and place in a large roasting pan.
• In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
• Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
• Uncover the last 30 minutes or so for browning of the turkey.
• Makes the most excellent turkey sandwiches--.

BRAZILIAN-SYLE TURKEY WITH HAM

Steps:

• Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
• In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
• Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
• Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.

BRAZILIAN LASAGNA

Steps:

• Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside until it's time to assemble the lasagne.
• Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside until it's time to assemble the lasagne.
• Preheat oven to 350°F Bring four quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish.
• Spoon meat sauce into baking dish. Make four layers of noodles, as follows: Put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce, mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagne with sauce, grated parmesan and a sprinkle of oregano. Bake for 20 minutes. Cover with foil during baking to avoid cheese from burning.

TURKEY HAM LOAF

Steps:

• In a large bowl, combine the eggs, milk, cracker crumbs, salt and allspice. Crumble turkey ham and turkey over mixture; mix well. Pat into two ungreased 9x5-in. loaf pans., In a bowl, combine the sauce ingredients; place half in a freezer container. Cover and freeze one loaf and container of sauce for up to 2 months. Pour about 1/2 cup of remaining sauce over the second loaf. Bake at 350° for 45 minutes. Baste with remaining sauce. Bake 35-45 minutes longer or until thermometer reads 165°. Drain.To use frozen ham loaf and sauce: Thaw in the refrigerator overnight; bake as directed. , To use frozen ham loaf and sauce: Thaw in the refrigerator overnight; bake as directed.

TURKEY OR HAM RISOTTO

Steps:

• Chop whole onion.
• Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
• Heat the chicken stock in a separate pot until hot but not boiling.
• Wash, trim, seed and julienne whole pepper.
• Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
• When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
• Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
• Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
• In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
• Grate the cheese.
• When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.