Portuguese roast turkey

Italian-Portuguese fusion recipe: Roast Turkey with Italian Bread Stuffing

Region / culture: Italy, Portugal | Preparation time: 4 hours | Cooking time: 2.5 hours | Servings: 8-10

Introduction

Portuguese roast turkey is a delicious and flavorful dish that is perfect for special occasions and holiday gatherings. This recipe features a juicy turkey that is stuffed with a savory bread stuffing and roasted to perfection. The result is a mouthwatering dish that will impress your family and friends.

History

The tradition of roasting turkey is believed to have originated in North America, but this Portuguese twist on the classic dish adds a unique and delicious flavor profile. The combination of garlic, olive oil, and butter in the stuffing gives the turkey a rich and savory taste that is sure to please even the pickiest eaters.

Ingredients

1 (10 lb (4.54 kg)) fresh turkey
2 lb (907 g) Coarse (kosher) salt
0.25 lb (113 g) unsalted butter
3 tbsp olive oil
2 large garlic cloves, peeled and minced
1 lb (454 g) French or italian bread
0.5 tsp salt
0.5 tsp freshly ground black pepper
3.5 cup chicken stock
2 large egg yolks

How to prepare

Remove the giblets from the turkey for another use.
Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt.
Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird.
Set in a cool spot for 3 to 4 hours.
To prepare the stuffing, put the butter and olive oil in a large heavy sauté pan, or better yet, a kettle, and place it over moderate heat.
When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
Meanwhile, tear the bread into small chunks.
Add the bread and the fine salt and pepper and toss well.
Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike.
Turn the heat to its lowest point, cover the kettle and steam for 15 to 20 minutes until the bread absorbs all the liquid.
Add the egg yolks to the stuffing mixture and beat hard until smooth.
Remove from the heat and reserve.
Preheat the oven to 400°F (204°C).
Drain the turkey and rinse several times in cool water so that all traces of salt are gone.
Place the bird on the counter with the neck cavity facing you.
With your hands, begin working the skin free from the breast.
Proceed gently, taking care not to tear the skin.
It's slow going at first, but once you begin to free the skin, the job goes quickly.
Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1 inch layer.
Next, fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2.5 hours.
Do not baste.
When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
Let stand, uncovered, for 20 minutes.
Drain the drippings into a sauce boat and keep warm.
Remove trussing string and skewers and serve at once on a warmed platter.

Variations

Add chopped herbs such as parsley, sage, and thyme to the stuffing for extra flavor.
Use different types of bread such as cornbread or sourdough for a unique twist on the stuffing.

Cooking Tips & Tricks

Be sure to rinse the turkey thoroughly after soaking it in salt water to remove any excess salt.

- Take your time when working the skin free from the breast to ensure that it stays intact.

- Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute and ensure a moist and tender bird.

Serving Suggestions

Serve Portuguese roast turkey with traditional side dishes such as mashed potatoes, cranberry sauce, and green beans for a complete and satisfying meal.

Cooking Techniques

Roasting the turkey at a high temperature ensures a crispy and golden brown skin.

- Steaming the stuffing before adding the egg yolks helps to keep it moist and flavorful.

Ingredient Substitutions

Use vegetable broth instead of chicken stock for a vegetarian version of this dish.

- Substitute margarine for the butter to make this recipe dairy-free.

Make Ahead Tips

Prepare the stuffing and stuff the turkey the day before, then cover and refrigerate until ready to roast.

Presentation Ideas

Garnish the platter with fresh herbs and citrus slices for a beautiful and festive presentation.

Pairing Recommendations

Serve Portuguese roast turkey with a glass of red wine such as Pinot Noir or Merlot for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Portuguese roast turkey contains approximately 400 calories.

Carbohydrates

Each serving of Portuguese roast turkey contains approximately 20 grams of carbohydrates.

Fats

Each serving of Portuguese roast turkey contains approximately 15 grams of fat.

Proteins

Each serving of Portuguese roast turkey contains approximately 40 grams of protein.

Vitamins and minerals

Portuguese roast turkey is a good source of iron, vitamin B6, and niacin.

Alergens

This recipe contains gluten from the bread stuffing and dairy from the butter.

Summary

Portuguese roast turkey is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for a hearty and satisfying meal.

Summary

Portuguese roast turkey is a flavorful and satisfying dish that is perfect for special occasions and holiday gatherings. With a juicy turkey and savory bread stuffing, this recipe is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl visiting my aunt Maria in Portugal. She was renowned for her delicious cooking, and I was always eager to learn from her. One day, as we were sitting in her cozy kitchen sipping tea, she pulled out an old, tattered cookbook from her cupboard.

"This is a family recipe that has been passed down for generations," she said, flipping through the pages with a nostalgic smile. "It's for Portuguese roast turkey, a dish that we always make for special occasions."

As she read through the ingredients and instructions, my mouth watered at the thought of the savory turkey, seasoned with garlic, paprika, and herbs, and roasted to golden perfection. I begged her to teach me how to make it, and she happily obliged.

We spent the afternoon preparing the turkey, marinating it in a mixture of olive oil, wine, and spices, and carefully basting it as it roasted in the oven. The aromas that filled the kitchen were intoxicating, and I knew that this recipe would become a favorite in my own kitchen.

After hours of anticipation, the turkey was finally ready, and we sat down to enjoy a feast fit for a king. The meat was tender and juicy, with a rich flavor that I had never experienced before. Aunt Maria beamed with pride as I took my first bite, and I knew that this recipe would hold a special place in my heart forever.

When I returned home, I made sure to write down the recipe in my own cookbook, along with a note reminding me of the special day I had spent with my aunt. Over the years, I have made the Portuguese roast turkey countless times, sharing it with friends and family on holidays and special occasions.

Each time I make it, I am transported back to that sunny afternoon in Portugal, surrounded by the love and warmth of my dear aunt Maria. The recipe has become more than just a dish to me – it is a reminder of the bond between generations, and the joy that comes from sharing a delicious meal with the ones we love.

As I grow older, I cherish the memories of learning this recipe from my aunt, and I am grateful for the gift of cooking that she passed down to me. I hope to continue making the Portuguese roast turkey for many years to come, keeping alive the tradition that has brought so much happiness to my family.

And so, as I sit down to enjoy a plate of this savory and flavorful dish once again, I raise my glass to my aunt Maria, who taught me not only how to cook, but how to savor the simple pleasures of life. Cheers to family, to tradition, and to the joy of a delicious meal shared with loved ones. Salut!