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peru assado com dois recheios SERVES 8

I was growing up, my family often made a simple roast rubbed with butter and sprinkled with paprika and a W henturkey: dusting of salt and pepper. But for holidays, my grandmother

whipped up her bread-based dressing and my godmother, who was half-Portuguese, made a potato-based dressing. When we all ate together, the two versions were happily passed around the table. While researching turkey in Portugal, I discovered that the classic way to serve it is stu ed with—what else?—both potato and bread dressing. For years my family performed certain rituals without really knowing why. When I stumbled upon this centuries-old tradition of dual dressings, a bit of my identity jiggered into place. ATENÇÃO My grandmother Costa always rubbed her poultry with salt and let it sit in the fridge for several hours. She believed it pulled out impurities. Her ritual is similar to the koshering process, in which poultry is coated with salt and washed several times. The bene t is it leaves the bird juicy and avorful. That’s why I must insist you buy a kosher turkey. FOR THE TURKEY ONE 12- TO 14-POUND KOSHER TURKEY, LIVER RESERVED FOR THE DRESSING 1 SMALL ORANGE, CUT INTO WEDGES 1 SMALL LEMON, CUT INTO WEDGES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 4 TURKISH BAY LEAVES 6 TABLESPOONS UNSALTED BUTTER, MELTED

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The new portuguese table david leite  

The new portuguese table david leite