Brazilian recipe
Roasted Peru with Butter and Wine
Uncover the secret to a perfect roast: an aromatic marinade, butter injection, and slow cooking for ultimate juiciness and golden skin.
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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 whole 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 stock
Extra melted unsalted butter (for injecting into the meat)
Salt to taste
1 whole 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 source these ingredients at any major supermarket or high-end grocery store in Nuku'alofa. For a quality whole bird, check the frozen poultry section of larger food stores. If you struggle to find fresh poultry, frozen is a standard and reliable option in Tonga. Dijon mustard and dry white wine are commonly found in the condiment and imported goods aisles. If you cannot find a specialized kitchen meat injector, check stores that carry bakeware or general kitchen supplies; alternatively, you can use a clean, large syringe from a pharmacy or just baste thoroughly if the tool is unavailable.
Preparation method
- Preheat your oven to 180°C
- In a blender, combine the chopped onions, hot sauce, mustard, 1 cup of white wine, 1 cup of chicken stock, 1 cup of melted butter for the marinade, and salt
- Blitz until you have a smooth, creamy mixture
- Pour the mixture into a mixing bowl
- Stir in the remaining white wine and chicken stock, mixing well to combine
- Pour a small amount of the marinade into the cavity of the bird
- Place the bird in a roasting pan, no need to grease it
- Carefully loosen the skin over the breast with your hands, creating a pocket between the skin and the meat
- Prick the breast meat in several spots using a fork
- Use a food injector to push the extra melted butter deep into the breast meat
- Rub the remaining blended marinade all over the outside of the bird
- Inject a little of the liquid into the denser parts of the meat
- Pull the skin back to cover the breast and tie the legs or secure the cavity opening with twine or skewers if needed
- Cover the roasting pan with aluminum foil and place in the oven for about 3 hours
- Every 20 minutes, take off the foil, open the oven, and baste the bird generously with the juices pooling in the pan
- For the last 30 minutes, remove the foil completely and continue roasting
- Let the skin crisp up and turn a deep golden brown before serving
Observations
Preparing a juicy, flavorful roast turkey, or 'Peru', is more approachable than you might think. The key 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 perfect for making your celebrations truly memorable.
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