Turkey with Farofa and Collard Greens

Preheat the oven to high temperature

Sauté half the onion in butter

Blend in a blender

With a syringe, inject the mixture into various points on the breast, under the skin

In a blender, blend the remaining onion, garlic, rosemary, and wine

Brush the turkey with the mixture and cover with aluminum foil

Roast for 2 hours

Remove the foil and roast, basting with the broth, for another 2 hours or until the turkey is golden brown

Farofa

In a pressure cooker, cook the gizzards and liver with three cups of water for 20 minutes

Drain and reserve the broth

Sauté the onion and garlic in butter, stirring until it starts to brown

Add the livers and sauté, stirring, for 3 minutes

Add the cornmeal flour and reserved broth and mix

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

Prepare collard greens

Make stuffed rolls with the farofa and serve with the turkey.