Brazilian recipe
Juicy Butter and Wine Roasted Turkey
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injection technique, and slow cooking for incredible succulence 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)
Salt to taste
1 cleaned turkey (approximately 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)
Salt to taste
1 cleaned turkey (approximately 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
Find dry white wine and Dijon mustard in the spirits and condiment aisles of major supermarkets. Chicken stock is widely available in cubes or cartons. For the turkey, check your local butcher or the frozen poultry section at larger grocery stores. Culinary injectors can be found in the kitchenware or household section of supermarkets or hardware stores. If a specific ingredient is missing, fresh local chicken and high-quality salted or unsalted butter are staple items in all Jamaican markets.
Preparation method
- Preheat your oven to 180°C
- In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup of white wine, 1 cup of chicken stock, 1 cup of melted butter from the marinade, and salt
- Blitz until you have a smooth, creamy mixture
- Pour the mixture into a bowl
- Stir in the remaining white wine and chicken stock, mixing well to combine
- Pour a little bit of the marinade into the cavity of the turkey
- Place the bird in a roasting pan, no need to grease it
- Carefully loosen the skin from the turkey breast with your hands, creating a pocket between the skin and the meat
- Prick the breast meat in several spots using a fork
- Use a culinary injector to push the extra melted butter deep into the breast meat
- Rub the remaining blended marinade all over the outside of the turkey
- Inject a little bit of this liquid into the thicker parts of the meat
- Pull the skin back to cover the breast and tuck the rear cavity closed with toothpicks or butcher's twine, if needed
- Cover the roasting pan with aluminium foil and roast for approximately 3 hours
- Every 20 minutes, take off the foil, open the oven, and baste the turkey generously with the pan juices
- During the last 30 minutes, remove the aluminium foil and roast uncovered
- Let the turkey continue to roast until the skin is beautifully crispy and golden brown
Observations
Cooking a moist and flavourful turkey is easier than you think. The key to a spectacular result lies in a spice-rich marinade 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 tender interior. It is the perfect centerpiece to make your holiday celebrations truly memorable.
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