How Many Times Have Portugal Won The World Cup 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 the world of Portuguese cooking. His father loved cooking Vinha De Alhos! (pronounced vinga doyzh.) The vinha is the vinegar brine used to soak the meat or fish before they are roasted. Four days before Thanksgiving, Richard takes a cleaned, thawed bird and puts 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 puts it in a big 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 takes in the juices and the flavor. He drains all the vinegar and returns it to the pan. Under the bird’s skin 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 reduced to 325 degrees, according to the instructions (20 minutes per head). weight). The foil is removed the last hour to brown the skin. Pierce the skin and the juice flows! They fill the pan with great juices like never before. The turkey is pulled to the side to cool and all the meat is removed by shredding or pulling it off the bones. The dark and light meats are combined together on a large plate.

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

allspice

garlic flakes

1 bay leaf

pepper corn

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

soak overnight up to 3 days for turkey; stir every day, and pate in the fridge. Drain 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 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 the foil for the last hour, so the bird can brown.

Richard preparing his dressing outside the bird. (It would get too wet inside in this type of preparation.)

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

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

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

She makes a whole cranberry sauce using fresh orange juice that is bright and delicious. Her family loves the canned, jelly kind 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!

Next see how to make stuffing (From the Loves to Cook Amaryllis Book of Hawaii “Recipes for Life.”

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