Brazilian recipe
Juicy Roasted Turkey with Butter and White Wine (Peru assado)
Discover the secret to a perfect roast turkey: an aromatic marinade, injected butter for moisture, and slow cooking for a golden, crispy skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken broth
Extra melted unsalted butter (for injecting the meat)
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 the meat)
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
All ingredients are commonly available at local supermarkets and butcher shops. For the injection step, a standard culinary meat injector is recommended, which can be found in kitchenware stores. As a substitute for fresh turkey, a high-quality frozen bird is acceptable provided it is properly thawed.
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 for the marinade, and salt
- Blend until you obtain a smooth cream
- Transfer the mixture to a bowl
- Add the remaining white wine and chicken broth, incorporating well
- Pour a small amount of the marinade into the turkey cavity
- Place the bird in a roasting pan, without greasing
- Carefully loosen the skin from 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 rest of the blended marinade over the entire 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
- In the last 30 minutes, remove the aluminum foil and roast uncovered
- Let the turkey brown until the skin is crispy and deeply golden
Observations
Preparing a succulent 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 truly memorable.
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