Brazilian recipe
Classic Roasted Turkey
A centerpiece for festive celebrations, this roasted turkey recipe combines incredible juiciness with a bold, aromatic flavor profile for an unforgettable holiday dinner.
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Ingredients
1 whole turkey, cleaned (approx. 9 lbs / 4 kg)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1 bottle (750ml) dry white wine
3 cups chicken broth
1 cup melted butter (for the marinade)
Salt to taste
Extra melted butter (for injection)
2 large onions, chopped
1/2 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1 bottle (750ml) dry white wine
3 cups chicken broth
1 cup melted butter (for the marinade)
Salt to taste
Extra melted butter (for injection)
Where to find ingredients
You can find whole turkeys at most large supermarkets, butcher shops, or specialty poultry markets, especially during the holiday season. Dry white wine (such as Sauvignon Blanc or Pinot Grigio) and chicken broth are available in the pantry aisles of any local grocery store. Culinary injectors can be purchased at kitchen supply stores or through major online home goods retailers.
Preparation
- Preheat your oven to 350°F (180°C).
- In a blender, combine the onions, hot sauce, mustard, 1 cup of the white wine, 1 cup of the chicken broth, 1 cup of melted butter, and salt. Blend until smooth.
- Pour this mixture into a large bowl and stir in the remaining wine and chicken broth.
- Pour some of the marinade inside the turkey cavity and place the bird in an ungreased roasting pan.
- Gently use your fingers to separate the skin from the turkey breast, creating a pocket between the skin and the meat.
- Prick the breast meat with a fork. Using a culinary injector, inject the extra melted butter into several strategic points throughout the breast meat.
- Coat the entire exterior of the turkey with the blended marinade, and use the injector to infuse some of the liquid into the denser parts of the meat (thighs and legs).
- Reposition the skin over the breast and tie the legs together with kitchen twine; seal the cavity to prevent juices from escaping.
- Cover the roasting pan tightly with aluminum foil and bake for about 3 hours.
- Every 20 minutes, baste the turkey with the pan drippings to keep it moist.
- Once cooked through, remove the aluminum foil and continue roasting until the skin is golden brown and crispy.
Notes
Roasting a whole turkey doesn't have to be intimidating. The secret to meat that is tender and packed with flavor lies in a highly aromatic marinade combined with the technique of injecting butter directly into the breast. Follow these instructions to ensure a flawless bird with golden, crispy skin and incredibly succulent meat.
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