Brazilian recipe
Succulent Roasted Turkey with Butter and Wine (Peru assado)
Master the art of a succulent roast turkey with this technique using aromatic marinade, butter injection, and slow roasting for crispy, golden skin.
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Ingredients
1 bottle (750 ml) dry white wine
3 cups chicken stock
Extra melted unsalted butter (for injecting)
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)
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 find these ingredients at supermarkets like Pick n Pay or OK Zimbabwe; fresh produce is available at local greengrocers, and high-quality butter can be sourced from major dairies. Use high-quality poultry for the best results.
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 stock, 1 cup of melted butter from the marinade, and salt.
- Blend until you achieve a smooth, homogeneous cream.
- Transfer the mixture into a mixing bowl.
- Pour in the remaining white wine and chicken stock, mixing well.
- Pour a small amount of the marinade into the turkey cavity.
- Place the bird in a roasting pan without greasing it.
- Carefully loosen the skin over the turkey breast using your hands, creating a space between the skin and the meat.
- Prick the breast meat in several places with a fork.
- Use a culinary injector to apply the extra melted butter deep into the breast meat.
- Spread the remaining blended marinade over the entire surface of the turkey.
- Inject a small amount of the liquid into the denser parts of the meat.
- Pull the skin back to cover the breast and secure the rear cavity with toothpicks or kitchen twine if necessary.
- Cover the roasting pan with aluminium foil and place in the oven 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.
- For the last 30 minutes, remove the aluminium foil entirely.
- Continue roasting until the skin is beautifully golden and crispy.
Observations
Achieving a juicy and flavourful roast turkey is simpler than it seems. The secret to a spectacular result lies in a spice-rich marinade and the technique of injecting melted butter directly into the breast meat. Follow this step-by-step guide to prepare a bird with perfectly crispy, golden skin and an incredibly moist, tender interior. This method is ideal for making your special gatherings truly memorable.
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