How Do You Make Good Southern Style Chicken And Dressing 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 introduced the world to Portuguese cooking. His father likes to cook Vinha De Alhos! (say vinga doyzh.) The vinha is a vinegar brine used to soak meat or fish before they’re roasted. Four days before Thanksgiving, Richard used a washing machine, thawed the bird and put it in a roasting pan. He poured ½ gallon of apple cider vinegar on it and added spices like garlic powder, onion flakes, allspice and a few cups of water. He put it in a big plastic bag. He returned to the refrigerator to marinate in the vinegar bath. He turned it several times over the next three days to distribute the brine.

Why, by osmosis, the turkey takes in the juice and flavor. He drained all the vinegar and returned it to the pot. In the skin of the bird he put a piece 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 , as shown (20 minutes per pound). The foil is removed over time to harden the skin. Pierce the skin and the juice just flows! They filled the pot with juice like never before. The turkey is removed to the side to cool and all the meat is removed by cutting or pulling off the bones. Dark meat and meat mixed together in a large plate.

The juice is reheated to pour over the turkey!

Ingredients for Vinha De Alhos

1/2 gallon apple cider vinegar

use for turkey, chicken, pork, or fish

1 part water

3 parts vinegar

onion powder, salt and pepper

spices

garlic flakes

1 bay leaf

peppercorns

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

soak overnight to 3 days for turkey; Turn every day, and put it in the refrigerator. Remove the liquid, put it in a roasting pan, salt inside and outside of the bird. Stuff the butter in the skin of the breasts and rub with oil, then put it 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 at the last moment, so the birds can brown.

Richard arranged his dress outside the bird. (It will be too wet in this type of preparation.)

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

People tend to like their parents’ style on holidays, because that’s what makes their memories rich. Amaryllis likes to please everyone, so she prepared two turkeys now.

He prepares turkey the night before, in the Vingadoyzh style, and, on Thanksgiving Day, another, stuffed with his favorite style of bread stuffed with sage, apples, walnuts, raisins, celery, onions, and sausage .

She makes an all-cranberry sauce using fresh cranberry juice that is bright and delicious. His family likes the canned, jellied kind but the new version is very well received.

Boil together 1 cup of sugar, 1 cup of water, orange juice, and 1 bag of cranberries to make them pop!

Next look at how to cook the food (From the book Amaryllis of Hawaii Loves to Cook “Recipes for Life.”

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