Roasted Turkey with Farofa (Turkey with Farofa)

Preheat the oven to 400°F (200°C)

Prepare the turkey: in a skillet, over low heat, fry 1 chopped onion with 1 cup of butter until it starts to brown

Remove from heat and blend in a blender

Lift the skin off the turkey breast and inject the butter mixture into various points on the breast and leg

Place the bird in a roasting pan

Blend together 1 onion, 4 cloves of garlic, and parsley with wine

Place this mixture on top of the turkey, cover with aluminum foil, and roast for 2 hours

Remove the foil and continue roasting for another 2 hours, basting with the pan juices, without letting it dry out

If necessary, add 1 cup of water to the bottom of the roasting pan

To check if the turkey is cooked, insert a fork: if the meat is tender and no liquid comes out, it's done

Remove from the oven

Prepare the farofa: place the breadcrumbs and coriander in a pressure cooker with 3 cups of water

After it starts to boil, cook for another 20 minutes

Drain and reserve the broth

In a skillet, fry the onions and garlic in butter until they start to brown

Stirring constantly, add the breadcrumbs, cooked coriander, and pan juices

Cook for about 3 minutes

Add the cornmeal and 3 cups of reserved broth

Mix well

Add the chopped pepper and stir until the farofa is loose and fluffy

Remove from heat

Blanch the cabbage leaves in boiling water for 1 minute

Drain and fill with the farofa, forming little bundles

Serve hot with the turkey.