Best Revipe For Old Fashion Stuffing Using Chicken Broth Vinha De Alhos (How to prepare turkey in the Portuguese style)

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Vinha De Alhos (How to prepare turkey in the Portuguese style)

Vinha De Alhos

On Maui, when Amaryllis met her Portuguese boyfriend, she was introduced to Portuguese cooking. His father loved to cook Vinha De Alhos! (pronounced vinga doyzh.) The vinha is the vinegar used to soak the meat or fish before they are fried. Four days before Thanksgiving, Richard takes a cleaned, thawed bird and places it in the roasting pan. He pours ½ gallon of apple cider vinegar over it and adds spices like garlic powder, onion flakes, allspice and a few cups of water. He places it in a large plastic bag. It goes back into the fridge to marinate in the vinegar bath. He turns it several times over the next three days to distribute the brine.

Somehow, by osmosis, the turkey absorbs juices and flavor. He drains off all the vinegar and returns it to the pot. Under the skin of the bird, he stuffs pieces of butter. The skin is rubbed with vegetable oil, sprinkled with salt, covered with foil and baked at 350 degrees for the first half hour, then lowered to 325 degrees as directed (20 minutes per pound). The foil is removed in the last hour to brown the skin. Pierce the skin and the juice just flows! They fill the pan with wonderful juice like never before. The turkey is taken out to the side to cool and all the meat is removed by shredding or pulling it off the bones. The dark and light meat are combined on a large platter.

The juices are reheated to pour over the turkey!

Ingredients for Vinha De Alhos

1/2 gallon apple cider vinegar

used for turkey, chicken, pork or fish

1 part water

3 parts vinegar

onion powder, salt and pepper

all spice

garlic flakes

1 bay leaf

pepper nuts

Rinse meat and dry with paper towel, then add brine,

soak overnight for up to 3 days for turkey; turn every day and chill in the fridge. Pour off the liquid, place in the roasting pan, salt inside and outside the bird. Stuff butter under the skin of the breasts and rub with oil, then put them in a preheated 350 degree oven for the first half hour. Reduce heat to 325 degrees and cook as directed, 20 minutes per pound. Remove foil for the last hour so the bird can brown.

Richard prepares his dressing outside the bird. (It would be too wet inside this type of preparation.)

The family can’t wait to taste Vinha De Alhos (vingadoyzh).

People seem to love their own parents’ style during the holidays because it’s what made their memories so rich. Amaryllis likes to please everyone, so she is preparing two turkeys now.

She cooks a turkey the night before, Vingadoyzh style, and on Thanksgiving Day, another, stuffed with her favorite kind of bread stuffing with sage, apples, walnuts, raisins, celery, onions and sausage.

She makes a whole cranberry sauce using the fresh juice of an orange that is bright and delicious. Her family loves the canned, jelly form, but this new version was so well received.

Boil 1 cup of sugar, 1 cup of water, the juice of 1 orange and 1 bag of cranberries together until they pop!

Then see how to make stuffing (From the book Amaryllis of Hawaii loves to cook “Recipes for Life.”

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