For the Turkey Seasoning:
- A whole turkey (approximately 16 lbs.)
- 1 lb. unsalted butter, at room temperature
- 11 tbsp of PERFEITO NO.2 seasoning blend
- A clutch of fresh parsley
- Juice of half a lime
- 1 lemon (to be placed inside the turkey)
- Uncured bacon strips, sufficient to cover the turkey
In a mixer, whip together the room-temperature butter, PERFEITO NO.2 seasoning, parsley, and lime juice until achieving a homogeneous paste.
Gently separate the turkey skin from the flesh and liberally apply the seasoning paste beneath the skin, ensuring even distribution.
Massage any leftover seasoning onto the turkey's exterior surface for added flavor.
Turkey Roasting Steps:
Fold the turkey wings underneath the body and shield the leg ends with aluminum foil to prevent over-browning.
Truss the turkey legs and nestle the lemon inside the cavity.
Settle the turkey in a roasting tray, surrounded by all gravy ingredients, except the water and cornstarch.
Drape the bacon strips over the turkey to enhance flavor and protect the skin during cooking.
Encase the turkey with foil and bake at 400°F for 2 hours and 30 minutes.
For the Gravy:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 heads of garlic, sliced through the equator
- 4 medium carrots, diced
- 4 onions, cubed
- A cluster of bay leaves
- 1 lb. of chopped celery
- 17 oz quality white wine
- 7 oz water
- 2 tbsp cornstarch
Once roasted, retrieve the turkey, discard the bacon, and separate out the vegetables.
Drain the pan juices into a pot.
Stir the water and cornstarch into the juices and simmer until the gravy is thickened to your liking.
Final Roasting Phase:
Carefully peel away the foil covering the turkey and return it to the oven for an additional hour, or until the skin turns a sumptuous golden brown and the meat is fully done, ensuring the skin crisps perfectly without charring.
For the Stuffing:
- 1 loaf of bread
- 8 oz uncured bacon, chopped
- 16 oz polish kielbasa, chopped
- 2 onions, minced
- 14 cloves of garlic, minced
- 20 oz shiitake mushrooms, briefly sautéed
- 8 oz butter
Deploy two skillets; in the first, sauté mushrooms in butter on low flame for 15 minutes.
In the other skillet, fry the bacon and kielbasa until they've browned and rendered their fat.
Sauté the onions and garlic in the rendered fat until caramelized.
Process the bread in a food processor to create fine crumbs.
Merge the sautéed meats, mushrooms, golden onions and garlic, bread crumbs, and raisins into a harmonious stuffing.
Allow the mixture to simmer covered on a gentle heat, stirring occasionally to marry the flavors together.
Optionally, after the initial roasting period, you may choose to stuff the turkey by removing the lemon and adding the stuffing into the cavity before it goes back into the oven for the final hour. For those with gluten sensitivities, replace the breadcrumbs with Toasted Cassava Flour for a gluten-free stuffing alternative, available online or at Brazilian markets.