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Portuguese Roast Turkey

Portuguese Roast Turkey recipe image
This Portuguese-inspired roast turkey is a showstopper for holiday tables or special family gatherings. The bird is dry-brined in coarse kosher salt to ensure incredibly moist, flavorful meat throughout. Its then stuffed with a luxurious mixture of toasted French bread, garlic, and chicken stock, creating a savory, herbaceous filling that complements the roasted turkey perfectly. The skin is seasoned and roasted until deeply golden and crisp, while the inside remains tender and juicy. This recipe delivers a hearty, comforting meal with aromatic herbs and rich flavors that bring everyone together. Ideal for festive occasions, its a traditional dish elevated with careful technique and simple, high-quality ingredients. Serve with the pan drippings for an extra burst of flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 424.6
Dietary: Gluten-free
Description
This Portuguese-inspired roast turkey is a showstopper for holiday tables or special family gatherings. The bird is dry-brined in coarse kosher salt to ensure incredibly moist, flavorful meat throughout. Its then stuffed with a luxurious mixture of toasted French bread, garlic, and chicken stock, creating a savory, herbaceous filling that complements the roasted turkey perfectly. The skin is seasoned and roasted until deeply golden and crisp, while the inside remains tender and juicy. This recipe delivers a hearty, comforting meal with aromatic herbs and rich flavors that bring everyone together. Ideal for festive occasions, its a traditional dish elevated with careful technique and simple, high-quality ingredients. Serve with the pan drippings for an extra burst of flavor.
Ingredients
  • 1 (10-lb) fresh turkey
  • 2 pound Coarse (kosher) salt
  • 1/4 pound Unsalted butter
  • 3 tablespoon Olive oil
  • 2 lg Garlic cloves
Directions
  1. 1
    Remove the giblets from the turkey and set aside.
  2. 2
    Fill the neck and body cavities of the turkey with coarse salt, then rub the skin thoroughly with salt.
  3. 3
    Place the turkey and the remaining coarse salt in a large deep pot or kettle.
  4. 4
    Add enough cold water to just cover the bird.
  5. 5
    Let the turkey cure in the saltwater in a cool spot for 3 to 4 hours.
  6. 6
    While the turkey cures, melt butter and olive oil in a heavy saut pan over moderate heat.
  7. 7
    Add the garlic cloves to the melted butter and oil, cooking for 3-5 minutes until soft and fragrant.
  8. 8
    Tear 1 lb of French or Italian bread into small chunks.
  9. 9
    Add the bread chunks, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the pan, tossing well to coat.
  10. 10
    Pour in 3 1/2 cups of chicken stock and beat vigorously with a wooden spoon until the mixture becomes paste-like.
  11. 11
    Reduce the heat to the lowest setting, cover the kettle, and steam for 15-20 minutes until the bread absorbs all the liquid.
  12. 12
    Remove from heat and stir in 2 large egg yolks, beating hard until the mixture is smooth.
  13. 13
    Drain the turkey and rinse it several times under cool water to remove all traces of salt.
  14. 14
    Preheat the oven to 400F (200C).
  15. 15
    Place the rinsed turkey on a counter with the neck cavity facing you.
  16. 16
    Gently use your hands to loosen the skin from the breast meat, being careful not to tear it.
  17. 17
    Continue loosening the skin down both sides of the bird, stopping about 1 inch from the tail end.
  18. 18
    Push the stuffing mixture bit by bit under the skin, packing it lightly to create a 1-inch layer covering the breast.
  19. 19
    Fill the remaining neck cavity with stuffing, then skewer the neck skin flat against the back to enclose it.
  20. 20
    Truss the turkey with kitchen string to hold its shape.
  21. 21
    Place the turkey breast-side up in a large shallow roasting pan without a rack.
  22. 22
    Roast uncovered for about 2.5 hours, or until the skin is richly browned and a leg moves easily in the hip joint.
  23. 23
    Remove the turkey from the oven and let it stand, uncovered, for 20 minutes.
  24. 24
    Drain the pan drippings into a sauceboat and keep warm for serving.
  25. 25
    Remove the trussing string and skewers, then serve the turkey immediately on a warmed platter.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 424.6kcal
% Daily Value *
Total Fat 34.9g54%
Saturated Fat 16.2g81%
Cholesterol 78.3mg27%
Sodium 23.6mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not baste the turkey during roasting to ensure the skin remains crisp.

Ensure the turkey is thoroughly rinsed after curing to remove excess salt.

Use day-old bread for the stuffing to help it absorb the stock better without becoming too mushy.

Let the turkey rest for at least 20 minutes after roasting to allow juices to redistribute.

Keywords: portuguese, roast turkey, dry brine, stuffed turkey, garlic stuffing, holiday dinner, christmas dinner, thanksgiving, kosher salt cure, roasted poultry, family meal, festive main, savory stuffing, crispy skin, moist turkey, traditional recipe
Read it online: https://www.chefs-mate.com/recipe/portuguese-roast-turkey-2/