Brazilian recipe
Juicy Roast Turkey with Butter and Wine (Peru assado)
Learn the secret to a juicy roast turkey: an aromatic marinade, butter injected into the breast and slow roasting for golden skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken stock
Extra melted unsalted butter (to inject into the meat)
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 (to inject into the meat)
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
In Papua New Guinea, turkey, chicken stock ingredients, onions, butter, mustard and white wine are best found in larger supermarkets, butchers and bottle shops. A poultry injector is usually available from kitchenware stores; as a substitute only, use careful basting if an injector is unavailable.
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 for 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
- Place a small amount of the marinade inside the turkey cavity
- Position the bird in a roasting tray, 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 remaining blended marinade over the entire outside 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 rear cavity with toothpicks or kitchen string if needed
- Cover the roasting tray with foil and bake for about 3 hours
- Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the tray
- During 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 manageable than it looks. The key is a well-seasoned marinade and the technique of injecting melted butter straight into the breast. Follow the steps for crisp golden skin and meat that stays moist and tender, ideal for making celebrations memorable.
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