Brazilian recipe
Roasted Turkey
Roasted Turkey: An essential classic for Brazilian celebrations, combining succulence and a remarkable flavor for an unforgettable festive dinner.
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Ingredients
1 cleaned turkey (approx. 4 kg)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon French-style mustard
1 bottle dry white wine
3 cups chicken broth
1 cup melted butter (for marinade)
Salt to taste
Extra melted butter (for injecting into the meat)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon French-style mustard
1 bottle dry white wine
3 cups chicken broth
1 cup melted butter (for marinade)
Salt to taste
Extra melted butter (for injecting into the meat)
Where to find ingredients
Look for whole turkeys in the frozen or fresh meat section of most supermarkets, especially around holidays. For specialty ingredients like French-style mustard or specific hot sauces, check the international foods aisle or gourmet sections of larger supermarkets. Chicken broth and butter are standard supermarket items. Kitchen twine can be found in kitchenware sections or housewares stores.
Preparation method
- Preheat the oven to 180°C (350°F)
- In a blender, combine the onions, hot sauce, mustard, one cup of wine, one cup of chicken broth, the butter, and salt until a smooth cream forms
- Pour this mixture into a bowl and add the remaining wine and broth, stirring to combine
- Place some of the marinade inside the turkey and arrange the bird in an ungreased roasting pan
- Very gently, use your hands to loosen the skin over the breast, creating a space between it and the meat
- Pierce the breast meat with a fork and, using a culinary injector, apply the extra melted butter in several strategic points
- Spread the blended marinade all over the outside of the turkey and inject some of the liquid directly into denser parts of the meat
- Reposition the skin over the breast and secure the cavity with thick kitchen twine to ensure the seasoning doesn't escape
- Cover the roasting pan with aluminum foil and bake for about 3 hours
- Every 20 minutes, open the oven and baste the turkey with the juices accumulating in the pan
- When done, remove the aluminum foil and let the turkey brown in the oven until the skin is beautifully golden and crispy
Observations
Roasting a turkey doesn't have to be a daunting task. The secret to tender, flavorful meat lies in a highly aromatic marinade combined with the technique of injecting butter directly into the breast. Follow these guidelines to ensure a flawless bird, with golden-brown skin and incredibly juicy meat inside.
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