Brazilian recipe
Succulent Roast Turkey with Butter and Wine (Peru assado suculento com manteiga e vinho)
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injection, and slow cooking for ultimate succulence and golden skin.
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Ingredients
750 ml dry white wine
3 cups chicken stock
Extra melted unsalted butter (for meat injection)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tbsp hot sauce
2 large onions, chopped
1 tbsp Dijon mustard
1 cup melted unsalted butter (for the marinade)
3 cups chicken stock
Extra melted unsalted butter (for meat injection)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tbsp hot sauce
2 large onions, chopped
1 tbsp Dijon mustard
1 cup melted unsalted butter (for the marinade)
Where to find ingredients
You can find these ingredients at local supermarkets or butchers. For the turkey, a high-quality fresh bird is ideal; ensure it is properly defrosted if frozen. As a substitute for the injection, if you do not have a culinary tool, you can carefully brush the butter under the loosened skin.
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 stock, 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 stock, 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 turkey breast skin with your hands, creating a space between the skin and the meat.
- Prick the breast meat with a fork in several places.
- 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 a little of this liquid into the denser parts of the meat.
- Reposition the skin to cover the breast and secure the rear cavity with toothpicks or string, if necessary.
- Cover the roasting pan with aluminium foil and bake 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.
- For 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 flavourful roast turkey is more achievable than it seems. The secret to a spectacular result lies in a marinade rich in seasonings 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 and tender interior. It is the perfect centrepiece for memorable celebrations.
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