Brazilian recipe
Juicy Roast Turkey with Butter and Wine
A generous roast turkey with an aromatic marinade, butter injected into the breast and slow roasting for tender meat and a crisp golden skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken stock
Extra melted unsalted butter, for injecting into the meat
Salt to taste
1 cleaned turkey, about 4 kg
1/2 tablespoon chilli sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter, for the marinade
3 cups chicken stock
Extra melted unsalted butter, for injecting into the meat
Salt to taste
1 cleaned turkey, about 4 kg
1/2 tablespoon chilli sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter, for the marinade
Where to find ingredients
In Botswana, turkey, butter, chicken stock, onions, mustard, chilli sauce and dry white wine can usually be found at supermarkets, butcheries with poultry, bottle stores for the wine, and general grocery aisles. Look for salt and sauces with pantry staples. If whole turkey is seasonal, ask at the butchery counter in advance; the original ingredient remains a whole cleaned turkey.
Preparation method
- Heat the oven to 180°C
- In a blender, combine the chopped onions, chilli sauce, mustard, 1 cup of white wine, 1 cup of chicken stock, 1 cup of the melted butter for the marinade and salt
- Blend until you have a smooth mixture
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken stock, mixing well
- Place a small amount of the marinade inside the turkey cavity
- Set the bird in an ungreased roasting tray
- Carefully loosen the skin over the turkey breast with your hands, creating a space between the skin and the meat
- Pierce the breast meat with a fork in several places
- Use a cooking injector to push the extra melted butter deep into the breast meat
- Spread the rest of the blended marinade all over the outside of the turkey
- Inject a little of this liquid into the denser parts of the meat
- Return the skin to cover the breast and secure the rear cavity with toothpicks or kitchen string if needed
- Cover the roasting tray with foil and place it in the oven for about 3 hours
- Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the roasting tray
- During the last 30 minutes, remove the foil and roast uncovered
- Let the turkey brown until the skin is crisp and deeply golden
Observations
A juicy roast turkey is easier to prepare than it first appears. The secret is a well-seasoned marinade and the method of injecting melted butter into the breast meat. Follow the steps carefully for a bird with crisp, golden skin and a moist, tender inside, ideal for festive tables and family gatherings.
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