Brazilian recipe
Juicy roast turkey with butter and wine
Roast turkey with an aromatic marinade, butter injected into the breast and slow baking 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 chilli 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 chilli sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter, for the marinade
Where to find ingredients
Turkey, onions, butter, chicken stock, salt and chilli sauce can be found in supermarkets, larger butcher counters and gourmet food stores. Dry white wine is available through licensed wine shops where permitted. Dijon mustard is usually in the condiments section; if unavailable, a smooth mustard can be used only as a substitute. A culinary injector can be found in kitchenware shops or online kitchen-supply stores.
Preparation method
- Heat the oven to 180°C
- In a blender, combine the chopped onions, chilli sauce, mustard, 1 cup white wine, 1 cup chicken stock, 1 cup melted butter from 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 quantity of the marinade inside the turkey cavity
- Set the bird in a roasting tray, 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 culinary injector to apply the extra melted butter deep into the breast meat
- Spread the remaining blended marinade over the whole outer 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 back cavity with toothpicks or kitchen string, if needed
- Cover the roasting tray with aluminium foil and bake for about 3 hours
- Every 20 minutes, remove the aluminium foil, open the oven and baste the turkey generously with the juices collected in the tray
- 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 memorable result is a well-seasoned marinade and the technique of injecting butter directly into the breast meat. Follow these steps for a bird with crisp golden skin and an inside that stays wonderfully moist and tender. It is ideal for making celebrations feel special.
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