Brazilian recipe
Succulent Roast Turkey with Butter and Wine (Peru assado)
Discover the secret to a perfect roast turkey: an aromatic marinade, butter injection, 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 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
Find these ingredients at local supermarkets or butcher shops. Dijon mustard and white wine can be found in the condiment and pantry aisles, respectively. If unavailable, butter may be used as a substitute for injection, though high-quality unsalted butter is recommended for the best flavor.
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 marinade butter, 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
- Place 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 external surface of the turkey
- Inject a bit 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 twine, if necessary
- Cover the 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 becomes crispy and golden
Observations
Preparing a succulent and flavorful roast turkey is easier than you might think. The secret to a spectacular result lies in a rich, herb-infused marinade and the technique of injecting butter directly into the breast meat. Follow this step-by-step guide to achieve a bird with crispy, golden skin and an incredibly moist and tender interior. It is the perfect centerpiece to make your celebrations truly memorable.
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