Brazilian recipe
Succulent Roasted Turkey with Butter and White Wine (Peru assado)
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injection technique, and slow roasting for optimal juiciness and golden skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken broth
Extra melted unsalted butter (for injecting)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tablespoon hot sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter (for the marinade)
3 cups chicken broth
Extra melted unsalted butter (for injecting)
Salt to taste
1 cleaned turkey (approximately 4 kg)
1/2 tablespoon hot sauce
2 large onions, chopped
1 tablespoon Dijon mustard
1 cup melted unsalted butter (for the marinade)
Where to find ingredients
You can find turkey and fresh produce at local supermarkets or specialized butchers. Dry white wine and Dijon mustard are available at major supermarkets in the imported goods section. Use local unsalted butter and quality chicken broth readily available in grocery stores.
Preparation method
- Preheat the oven to 180°C
- In a blender, combine the chopped onions, hot sauce, mustard, 1 cup of white wine, 1 cup of chicken broth, 1 cup of melted butter from the marinade ingredients, and salt
- Blend until smooth
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken broth, mixing well
- Pour a small amount of the marinade inside the turkey cavity
- Place the bird in a roasting pan without greasing it
- Carefully loosen the skin of the turkey breast using your hands, creating a space between the skin and the meat
- Pierce the breast meat with a fork in several spots
- Use a culinary injector to apply the extra melted butter deep into the breast meat
- Spread the remaining blended marinade over the entire outer surface of the turkey
- Inject a little of this liquid into denser parts of the meat
- Return the skin to cover the breast and secure the rear cavity with toothpicks or kitchen twine, if necessary
- Cover the roasting pan with aluminum foil and bake for approximately 3 hours
- Every 20 minutes, remove the foil, open the oven, and baste the turkey generously with the juices that have accumulated in the pan
- During the last 30 minutes, remove the aluminum foil and roast uncovered
- Allow the turkey to brown until the skin is crispy and golden
Observations
Preparing a juicy and flavorful roasted turkey is more achievable than it seems. The secret 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 moist, tender interior. It is the perfect centerpiece to make your celebrations memorable.
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