Brazilian recipe
Juicy roast turkey with butter and wine (Peru assado)
Learn the trick to a moist roast turkey: a fragrant wine marinade, butter injected into the breast and slow roasting until the skin is golden.
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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 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
In The Gambia, look for turkey, butter and chicken stock in larger supermarkets or frozen-food sections, while onions, salt and pepper sauce are easy to find in local markets. Dry white wine and Dijon mustard are usually in supermarket grocery aisles or imported-food 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 smooth and creamy
- 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 tin
- 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 culinary injector to push the extra melted butter deep into the breast meat
- Spread the remaining blended marinade over the whole 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 fasten the rear cavity with toothpicks or kitchen string, if needed
- Cover the roasting tin with foil and roast for about 3 hours
- Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the tin
- During the final 30 minutes, remove the foil and roast uncovered
- Let the turkey brown until the skin is crisp and deeply golden
Observations
Making a juicy, flavourful roast turkey is easier than it may look. The key is a well-seasoned marinade and the technique of injecting butter straight into the breast meat. Follow these steps for a bird with crisp golden skin and a wonderfully moist, tender centre, ideal for making celebrations feel special.
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