Brazilian recipe
Juicy Roast Turkey with Butter and Wine (Peru assado)
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injected into the breast and slow roasting for juicy meat and golden skin.
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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
Turkey, dry white wine, chicken stock, butter, Dijon mustard and hot pepper sauce can be found in larger supermarkets, butchers and off-licence sections where wine is sold. A cleaned 4 kg turkey is ideal; order ahead from a butcher around busy holiday periods.
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 from the marinade and salt
- Blend until you have a smooth cream
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken stock, mixing well
- Put a small amount of the marinade inside the turkey cavity
- Place the bird in a roasting tin, without greasing it
- Carefully loosen the skin from 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 apply the extra melted butter deep into the breast meat
- Spread the rest of the blended marinade all over the 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 secure the rear cavity with cocktail sticks or kitchen string, if needed
- Cover the roasting tin with foil and place in the oven for about 3 hours
- Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices that have collected in the roasting tin
- For the final 30 minutes, remove the 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 achievable than it may seem. The key to a spectacular result is a richly seasoned marinade and the technique of injecting butter directly into the breast. Follow this step-by-step method for a bird with crisp, golden skin and an incredibly moist, tender centre. Ideal for making celebrations memorable.
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