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 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 pepper 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 pepper sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter (for the marinade)
Where to find ingredients
Find fresh poultry, produce, and pantry staples like wine and butter at local markets, supermarkets, or butcher shops. Culinary injectors are available at kitchen supply stores.
Preparation method
- Preheat the oven to 180°C
- In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup of white wine, 1 cup of chicken broth, 1 cup of melted butter from the marinade, and salt
- Blend until smooth
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken broth, mixing well
- Place a small amount of the marinade inside the turkey cavity
- Place the bird in a roasting pan without greasing it
- 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 at several points
- Use a culinary injector to apply the extra melted butter deep into the breast meat
- Spread the remaining blended marinade over the entire surface of the turkey
- Inject some of this liquid into denser parts of the meat
- Pull the skin back over the breast and secure the rear cavity with toothpicks or string if necessary
- Cover the roasting pan with aluminum foil and place in the oven for approximately 3 hours
- Every 20 minutes, remove the 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 foil and roast uncovered
- Let the turkey brown until the skin is crispy and golden
Observations
Preparing a succulent and flavorful roast turkey is easier than it seems. The key to a spectacular result lies in a seasoning-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 perfect for making your celebrations memorable.
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