Vinha De Alhos (How one can put together turkey within the Portuguese fashion)

Vinha De Alhos

On Maui, when Amaryllis met her Portuguese boyfriend she was launched to the world of Portuguese cooking. His father beloved to cook dinner Vinha De Alhos! (pronounced vinga doyzh.) The vinha is the vinegar brine used to soak the meat or fish earlier than they’re roasted. 4 days earlier than Thanksgiving, Richard takes a cleaned, thawed chicken and locations it within the roasting pan. He pours ½ gallon of apple cider vinegar over it and provides spices like garlic powder, onion flakes, allspice and some cups of water. He locations it inside a big plastic bag. It goes again into the fridge to marinate within the vinegar tub. He turns it a number of instances over the subsequent three days to distribute the brine.

One way or the other, by osmosis, the turkey takes within the juices and taste. He drains off all of the vinegar and returns it to the pan. Below the pores and skin of the chicken he stuffs items of butter.The pores and skin is rubbed with vegetable oil, sprinkled with salt, lined with foil and baked at 350 levels for the primary half hour, then lowered to 325 levels, as instructed (20 minutes per pound).The foil is eliminated the final hour to brown the pores and skin. Pierce the pores and skin and the juices simply circulation! They fill the pan with fantastic juice like by no means earlier than. The turkey is eliminated to the facet to chill and all of the meat is eliminated by shredding or pulling it off the bones. The darkish and lightweight meats are mixed collectively onto a big platter.

The juices are reheated to pour over the turkey!

Substances for Vinha De Alhos

half gallon apple cider vinegar

used for turkey, hen, pork, or fish

1 half water

three elements vinegar

onion powder, salt and pepper


garlic flakes

1 bay leaf


Rinse meat and dry with paper towels, then add the brine,

soak in a single day as much as three days for turkey; flip every day, and baste within the fridge. Drain off the liquid, place within the roasting pan, salt inside and out of doors of the chicken. Stuff butter below the pores and skin of the breasts and rub with oil, then put into preheated 350 diploma oven for first half-hour. Decrease warmth to 325 levels and cook dinner as instructed, 20 minutes per pound. Take away foil for the final hour, so the chicken can brown.

Richard prepares his dressing outdoors of the chicken. (It will get too moist inside one of these preparation.)

The household cannot wait to style the Vinha De Alhos (vingadoyzh).

Individuals appear to like their very own mother and father’ fashion on the holidays, as a result of that’s what made their recollections so wealthy. Amaryllis likes to please all, so she prepares two turkeys now.

She prepares a turkey the night time earlier than, within the Vingadoyzh fashion, and, on Thanksgiving Day, one other, stuffed along with her favourite fashion of bread stuffing with sage, apples, walnuts, raisins, celery, onions, and sausage.

She does a whole-cranberry sauce utilizing the contemporary juice of an orange that’s shiny and scrumptious. Her household loves the canned, jellied type however this new model was so nicely obtained.

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

Subsequent see how you can make stuffings (From the E book Amaryllis of Hawaii Likes to Cook dinner “Recipes for Life.”

Supply by Marilyn Jansen

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