Brazilian recipe
Juicy Roast Turkey with Butter and Wine
Discover the secret to perfect roast turkey: aromatic marinade, butter injection and slow cooking for juicy meat and golden skin.
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Ingredients
1 bottle dry white wine, 750 ml
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 hot pepper 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 hot pepper sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter, for the marinade
Where to find ingredients
Turkey, onions, chicken stock, butter, salt, hot pepper sauce and Dijon mustard may be found in larger supermarkets and grocery stores in the Federated States of Micronesia; dry white wine is typically available through licensed shops or imported grocery sections.
Preparation method
- Heat the oven to 180°C
- In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup white wine, 1 cup chicken stock, 1 cup melted butter for the marinade and salt
- Blend until you get a smooth cream
- 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 a roasting pan, without greasing it
- 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 apply the extra melted butter deep into the breast meat
- Spread the remaining blended marinade over the entire outside surface 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 pan with aluminium foil and bake for about 3 hours
- Every 20 minutes, remove the aluminium foil, open the oven and generously baste the turkey with the juices that have collected in the pan
- During the last 30 minutes, remove the aluminium foil and roast uncovered
- Let the turkey brown until the skin is crisp and deeply golden
Observations
Preparing a juicy, flavourful roast turkey is more approachable than it seems. The key to a spectacular result is a richly seasoned marinade and the technique of injecting butter directly into the breast. Follow these steps to get a bird with crisp, golden skin and an incredibly moist, tender interior. Ideal for making celebrations memorable.
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