Brazilian recipe
Roasted Turkey
A quintessential classic for festive celebrations, this roasted turkey combines succulent meat with a bold, aromatic flavor profile for an unforgettable dinner.
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Ingredients
1 cleaned turkey (approx. 4 kg)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1 bottle dry white wine
3 cups chicken broth
1 cup melted butter (for the marinade)
Salt to taste
Extra melted butter (for injecting into the meat)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1 bottle dry white wine
3 cups chicken broth
1 cup melted butter (for the marinade)
Salt to taste
Extra melted butter (for injecting into the meat)
Where to find ingredients
You can find all ingredients at local supermarkets and poultry specialty shops. Look for fresh herbs in the produce section and quality dry white wine in the beverage aisle. Culinary injectors and butcher's twine are available at home goods or kitchen supply stores.
Preparation method
- Preheat your oven to 180°C
- Place the onions, hot sauce, mustard, one cup of wine, one cup of chicken broth, the cup of melted butter, and salt into a blender
- Blend until you have a smooth, uniform cream
- Pour this mixture into a large bowl and stir in the remaining wine and chicken broth
- Place some of the marinade inside the turkey cavity
- Place the bird in an ungreased roasting pan
- Gently use your hands to loosen the skin over the breast, creating a space between the skin and the meat
- Prick the breast meat with a fork
- Using a culinary injector, inject the extra melted butter into several strategic points of the breast
- Spread the blended marinade all over the outside of the turkey
- Inject some of the liquid marinade directly into the denser parts of the meat
- Reposition the skin over the breast
- Secure the cavity with thick culinary twine to ensure the seasonings stay inside
- Cover the roasting pan with aluminum foil and place in the oven for about 3 hours
- Every 20 minutes, open the oven and baste the turkey with the pan juices
- Once cooked, remove the aluminum foil
- Let the turkey continue to roast until the skin is beautifully golden and crispy
Observations
Roasting a turkey does not have to be a daunting task. The secret to meat that is tender and full of flavor lies in a highly aromatic marinade combined with the technique of injecting butter directly into the breast. Follow these guidelines to ensure an impeccable bird with golden-brown skin and a remarkably juicy interior.
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