Brazilian recipe
Succulent Roast Turkey with Butter and Wine (Peru assado)
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injection, and slow roasting for unmatched succulence and golden skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken broth
Extra melted unsalted butter (for injecting into the meat)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tablespoon hot sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter (for the marinade)
3 cups chicken broth
Extra melted unsalted butter (for injecting into the meat)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tablespoon hot sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter (for the marinade)
Where to find ingredients
You can find these ingredients at local grocery stores or butchers. For the marinade, any dry white wine of your preference works well. If you cannot find a culinary injector, you can carefully use a syringe or thin-tipped baster to insert the butter.
Preparation method
- Preheat the oven to 180°C
- In a blender, combine the chopped onions, hot sauce, mustard, 1 cup of white wine, 1 cup of chicken broth, 1 cup of melted butter from the marinade, and salt
- Blend until you obtain a smooth cream
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken broth, incorporating well
- Place a small amount of the marinade inside the turkey cavity
- Position the bird in a roasting pan, without greasing
- Carefully loosen the skin of the turkey breast using your hands, creating a space between the skin and the meat
- Pierce the breast meat with a fork in several points
- Use a culinary injector to apply the extra melted butter deep into the breast meat
- Spread the rest of the blended marinade over the entire outer surface of the turkey
- Inject a bit 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 twine, if necessary
- Cover the roasting pan with aluminum foil and place in the oven for approximately 3 hours
- Every 20 minutes, remove the aluminum foil, open the oven, and baste the turkey generously with the juices that have accumulated in the pan
- In the last 30 minutes, remove the aluminum foil and roast uncovered
- Let the turkey brown until the skin is crispy and well-golden
Observations
Preparing a succulent and flavorful roast turkey is easier than it seems. The key to a spectacular result lies in a spice-rich marinade and the technique of injecting butter directly into the breast. Follow this step-by-step guide to achieve a bird with crispy, golden skin and an incredibly moist, tender interior. It is the perfect centerpiece to make your celebrations truly memorable.
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