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Vinha De Alhos (How to prepare turkey in the Portuguese style)

Vinha De Alhos

In Maui, when Amaryllis met her Portuguese boyfriend, she was introduced to the world of Portuguese cooking. His father loved to cook Vinha De Alhos! (pronounced vinga doyzh.) Vinha is a vinegar brine used to marinate meat or fish before cooking. Four days before Thanksgiving, Richard takes a cleaned, thawed bird and places it in the roasting pan. He pours ½ gallon of apple cider vinegar over it and adds spices like garlic powder, onion flakes, allspice and a few glasses of water. I put it inside a big plastic bag. It goes back into the fridge to marinate in the vinegar bath. He turns it over several times over the next three days to distribute the brine.

Somehow, by osmosis, the turkey gets the juices and the flavor. Drain all the vinegar and return it to the pan. Stuff pieces of butter under the bird’s skin. The skin is rubbed with vegetable oil, sprinkled with salt, covered with foil and baked at 350 degrees for the first half, then lowered to 325 degrees, according to the instructions (20 minutes per pound). The foil is removed for the last hour to brown the skin. Pierce the skin and the juices just flow! They fill the pan with wonderful juice like never before. The turkey is set aside to cool and all the meat is removed by shredding or pulling it off the bone. Dark and light meats are combined together in a large dish.

The juices are reheated to pour over the turkey!

Ingredients for Vinha De Alhos

1/2 gallon apple cider vinegar

used for turkey, chicken, pork or fish

1 part water

3 parts vinegar

onion powder, salt and pepper

allspice

garlic flakes

1 bay leaf

peppercorns

Rinse the meat and pat dry with paper towels, then add the brine,

soak overnight up to 3 days for turkey; turn daily and refrigerate. Drain the liquid, place in the roasting pan, salt inside and outside the bird. Stuff the butter under the breast skin and brush with oil, then put in a preheated 350 degree oven for the first half hour. Reduce heat to 325 degrees and cook according to directions, 20 minutes per pound. Remove the foil for the last hour so the bird can brown.

Richard prepares his outfit outside the bird. (It will get very wet in this type of preparation.)

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

People seem to love their parents’ holiday style because that’s what made their memories so rich. Amaryllis likes to please everyone, so she prepares two turkeys now.

She prepares a turkey the night before, Vingadoyzh-style, and, on Thanksgiving, another stuffed with her favorite style of bread stuffing with sage, apples, walnuts, raisins, celery, onions, and sausage.

She makes a whole cranberry sauce using the fresh juice of an orange that is bright and delicious. Her family loves the canned jelly kind, but this new version was so well received.

Boil together 1 cup of sugar, 1 cup of water, the juice of 1 orange and 1 bag of blueberries until they pop!

Then see how to make stuffing (From the book Amaryllis of Hawaii likes to cook “Recipes for Life”.

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