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Brazilian recipe

Juicy roast turkey with butter and wine (Peru assado)

A Brazilian-style roast turkey with an aromatic marinade, injected butter and slow roasting for tender meat and crisp golden skin.

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210 min preparation 210 min cooking 6 portions 1449 product views
Juicy roast turkey with butter and wine (Peru assado)

Ingredients

1 bottle (750 ml) dry white wine
3 cups chicken stock
Extra melted unsalted butter for injecting into the meat
Salt to taste
1 cleaned turkey (about 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

Turkey, onions, unsalted butter, Dijon mustard, hot pepper sauce, dry white wine and chicken stock can be found in larger supermarkets, cold stores and butcher counters. Around festive periods, order the cleaned turkey ahead from a butcher or poultry seller. Use standard dry white wine and unsalted butter; avoid sweet wine because it changes the marinade.

Preparation method

  1. Heat the oven to 180°C
  2. In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup white wine, 1 cup chicken stock, 1 cup melted butter from the marinade and salt
  3. Blend until you have a smooth cream
  4. Transfer the mixture to a bowl
  5. Add the remaining white wine and chicken stock, mixing well
  6. Put a small amount of the marinade inside the turkey cavity
  7. Place the bird in a roasting tin, without greasing it
  8. Carefully loosen the skin over the turkey breast with your hands, creating a space between the skin and the meat
  9. Pierce the breast meat with a fork in several places
  10. Use a cooking injector to push the extra melted butter deep into the breast meat
  11. Spread the rest of the blended marinade over the entire outside of the turkey
  12. Inject a little of this liquid into the denser parts of the meat
  13. Return the skin to cover the breast and secure the back cavity with cocktail sticks or kitchen string, if needed
  14. Cover the roasting tin with foil and place in the oven for about 3 hours
  15. Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the roasting tin
  16. For the final 30 minutes, remove the foil and roast uncovered
  17. Let the turkey brown until the skin is crisp and deeply golden

Observations

Making 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 directly into the breast.

Follow this method for a bird with crisp, golden skin and a moist, tender centre. It is ideal for celebrations where you want a generous main dish with plenty of aroma.
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Preparation method

Step-by-step images

Step 1

Heat the oven to 180°C

Heat the oven to 180°C
Step 2

In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup white wine, 1 cup chicken stock, 1 cup melted butter from the marinade and salt

In a blender, combine the chopped onions, hot pepper sauce, mustard, 1 cup white wine, 1 cup chicken stock, 1 cup melted butter from the marinade and salt
Step 3

Blend until you have a smooth cream

Blend until you have a smooth cream
Step 4

Transfer the mixture to a bowl

Transfer the mixture to a bowl
Step 5

Add the remaining white wine and chicken stock, mixing well

Add the remaining white wine and chicken stock, mixing well
Step 6

Put a small amount of the marinade inside the turkey cavity

Put a small amount of the marinade inside the turkey cavity
Step 7

Place the bird in a roasting tin, without greasing it

Place the bird in a roasting tin, without greasing it
Step 8

Carefully loosen the skin over the turkey breast with your hands, creating a space between the skin and the meat

Carefully loosen the skin over the turkey breast with your hands, creating a space between the skin and the meat
Step 9

Pierce the breast meat with a fork in several places

Pierce the breast meat with a fork in several places
Step 10

Use a cooking injector to push the extra melted butter deep into the breast meat

Use a cooking injector to push the extra melted butter deep into the breast meat
Step 11

Spread the rest of the blended marinade over the entire outside of the turkey

Spread the rest of the blended marinade over the entire outside of the turkey
Step 12

Inject a little of this liquid into the denser parts of the meat

Inject a little of this liquid into the denser parts of the meat
Step 13

Return the skin to cover the breast and secure the back cavity with cocktail sticks or kitchen string, if needed

Return the skin to cover the breast and secure the back cavity with cocktail sticks or kitchen string, if needed
Step 14

Cover the roasting tin with foil and place in the oven for about 3 hours

Cover the roasting tin with foil and place in the oven for about 3 hours
Step 15

Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the roasting tin

Every 20 minutes, remove the foil, open the oven and baste the turkey generously with the juices collected in the roasting tin
Step 16

For the final 30 minutes, remove the foil and roast uncovered

For the final 30 minutes, remove the foil and roast uncovered
Step 17

Let the turkey brown until the skin is crisp and deeply golden

Let the turkey brown until the skin is crisp and deeply golden
Final result

Juicy roast turkey with butter and wine (Peru assado)

Juicy roast turkey with butter and wine (Peru assado)

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