Best 3 Brazilian Syle Turkey With Ham Recipes

Indulge in a culinary journey to Brazil with our exquisite Brazilian-style turkey with ham recipe. This dish tantalizes taste buds with a harmonious blend of savory flavors and aromatic spices. The centerpiece of this recipe is a succulent turkey, roasted to perfection and infused with a delightful marinade of garlic, herbs, and citrus. Complementing the turkey is a flavorful ham, adding a touch of smokiness and saltiness. Together, they create a symphony of flavors that will leave you craving more.

This recipe also includes instructions for preparing a savory stuffing, made with a combination of rice, vegetables, and herbs, that perfectly complements the turkey and ham. For a delightful side dish, learn how to make a refreshing tomato salad, bursting with juicy tomatoes, crisp cucumbers, and tangy red onion.

Additionally, we've included a recipe for a creamy mashed potato dish, prepared with velvety smooth potatoes and enhanced with a hint of butter and milk. And to satisfy your sweet tooth, discover the recipe for a delectable pumpkin pie, featuring a rich and creamy pumpkin filling encased in a flaky, golden-brown crust.

Whether you're hosting a special occasion dinner or simply seeking a delicious and comforting meal, our Brazilian-style turkey with ham and its accompanying recipes will surely impress your family and friends. Embark on this culinary adventure and savor the vibrant flavors of Brazil.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie image

Provided by Guy Fieri

Categories main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

6 poblano chiles
1 pound Brie cheese, skin on, sliced into thin planks
1 1/2 cups grated Monterey Jack cheese
Three 2-pound turkey breasts, boneless
Kosher salt and freshly ground black pepper
Vegetable oil
15 thin slices cooked deli ham
Honey Mustard Sauce, recipe follows, optional
2/3 cups honey
1/2 cup Dijon mustard

Steps:

For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
Combine the honey and mustard and mix well.

BRAZILIAN-SYLE TURKEY WITH HAM

Brazilian-Syle Turkey with Ham image

Grilled is a different and fun way to prepare whole turkey. My mom has served this main dish for special occasions, 'Christmas in July' and weddings at her home.

Provided by Allrecipes Member

Time 3h

Yield 12

Number Of Ingredients 10

Ingredients

1 (12 pound) turkey
4 ½ teaspoons salt
2 teaspoons pepper
3 garlic clove (blank)s garlic cloves, minced
1 ½ cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
½ cup minced fresh parsley
2 pounds thinly sliced smoked ham

Steps:

Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.

Nutrition Facts : Calories 1018.1 calories, Carbohydrate 7 g, Cholesterol 347.8 mg, Fat 60.6 g, Fiber 2.3 g, Protein 104.9 g, SaturatedFat 14.9 g, Sodium 2012.9 mg, Sugar 2.1 g

BRAZILIAN CHRISTMAS TURKEY

Brazilian Christmas Turkey image

I think this is one of the best turkey breasts I've ever had; it's reportedly part of the Ceia de Natal, or Brazilian Christmas turkey feast. Although a whole turkey is actually used, I just used a turkey breast, about 8 lbs., and used light Puerto Rican rum instead of the traditional Cachaca. It's one of those thing where you keep sneaking into the refrigerator for one more piece... prep time includes marinating overnight.

Provided by EdsGirlAngie

Categories Whole Turkey

Time P1DT4h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 lb) turkey (or, I used a 8 to 9 lb. turkey breast - NOT a turkey roast, though)
2 cups light rum (to be traditional, use Brazilian Cachaca)
2 onions, diced
6 cloves garlic, chopped
4 ripe tomatoes, diced
1/2 cup olive oil
2 bay leaves
1 cup fresh lime juice
1/4 cup grated lime zest (just the green part)
2 cups water
1/2 cup chopped green onion
1 cup chopped parsley

Steps:

Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
When ready to cook, preheat oven to 425 degrees F.
Remove turkey from marinade and place in a large roasting pan.
In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
Uncover the last 30 minutes or so for browning of the turkey.
Makes the most excellent turkey sandwiches--.

Nutrition Facts : Calories 1375.8, Fat 68.4, SaturatedFat 17.3, Cholesterol 463.1, Sodium 454.8, Carbohydrate 9.5, Fiber 1.7, Sugar 3.5, Protein 140.5

Tips:

Brining the Turkey: Brining the turkey enhances its flavor and keeps it moist during cooking. Use a brine solution made with water, salt, sugar, and spices for at least 12 hours, or up to 24 hours for maximum flavor.
Stuffing the Turkey: This recipe uses a flavorful stuffing made with ham, cheese, bread, and seasonings. You can adjust the ingredients to suit your preferences or use a different stuffing recipe if desired.
Cooking the Turkey: Roast the turkey at a low temperature (325°F) for a longer period to ensure even cooking and prevent the meat from drying out. Baste the turkey with the pan juices every 30 minutes to keep it moist.
Resting the Turkey: After roasting, let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Serving Suggestions: Serve the turkey with traditional sides such as mashed potatoes, stuffing, gravy, and cranberry sauce. You can also add roasted vegetables, salads, or other dishes to complete your праздничный feast.

Conclusion:

This Brazilian-style turkey with ham is a flavorful and impressive dish that is perfect for special occasions or holiday gatherings. With its succulent turkey meat, savory ham and cheese stuffing, and crispy skin, this recipe is sure to be a hit among your family and friends. So gather your ingredients, follow the steps, and enjoy a delicious and memorable meal.