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

Vinha De Alhos

On Maui, when Amaryllis met her Portuguese boyfriend she was launched to the world of Portuguese cooking. His father beloved to prepare 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. Four days earlier than Thanksgiving, Richard takes a cleaned, thawed fowl and locations it in 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 in the vinegar bathtub. He turns it a number of instances over the subsequent three days to distribute the brine.

Somehow, by osmosis, the turkey takes in the juices and taste. He drains off all the vinegar and returns it to the pan. Under the pores and skin of the fowl 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 first 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 circulate! They fill the pan with fantastic juice like by no means earlier than. The turkey is eliminated to the facet to cool and all 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!

Ingredients for Vinha De Alhos

1/2 gallon apple cider vinegar

used for turkey, rooster, pork, or fish

1 half water

3 components 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 up to 3 days for turkey; flip every day, and baste in the fridge. Drain off the liquid, place in the roasting pan, salt inside and out of doors of the fowl. 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. Lower warmth to 325 levels and prepare dinner as instructed, 20 minutes per pound. Remove foil for the final hour, so the fowl can brown.

Richard prepares his dressing exterior of the fowl. (It would get too moist inside this kind of preparation.)

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

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

She prepares a turkey the night time earlier than, in 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 brilliant and scrumptious. Her household loves the canned, jellied variety however this new model was so effectively acquired.

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

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

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