Christmas turkey feast

Directions

1. Rub the turkey inside and out with a paste made with the sal, garlic, mustard, pepper and Worcestershire sauce. Place the turkey in a non-reactive pan or very large pyrex, and add olive oil, vinegar, lime juice, champagne and water. Add bay leaves, sliced onions, scallions and parsley. Cover loosely with a large piece of plastic and leave in refrigerator for 24 hours, periodically dousing turkey with the liquid.

2. Cook the giblets well in water, with salt, black pepper and a bay leave. Remove from liquid. Chop into small pieces and reserve. Remove peaches from liquid and drain well for a few minutes. Chop into small pieces.

3. In a large frying pan or saucepan, saute onions in butter until golden brown, add chopped giblets and raisins, stir well, add peaches and prunes. Add farinha de mandioca, enough to form a wet farofa. Add salt and pepper, chopped eggs, scallions and parsley. Remove from heat and reserve.

4. Remove turkey from marinade and rub it well inside and out with butter or tub margarine, fill with dressing and close opening well. Reserve marinade for basting. Reserve leftover dressing. Place turkey on roasting pan. Crisscross bacon strips on top of breast for decoration.

5. Pour some of the marinade over the turkey. Cover turkey with aluminum foil and roast it at 325° F basting it at regular intervals with the remaining marinade.

6. Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 185° F. About 20 minutes before it’s ready, remove foil and let it become a beautiful golden color.

7. Serve white meats surrounded by peaches and prunes and dark meats on a separate tray with the dressing.

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