Recipe 4 All: Portuguese Roast Turkey Recipe — Every recipe in the World on this site.

Recipe 4 All: Portuguese Roast Turkey Recipe

Portuguese Roast Turkey

Yield: 10 Servings
10lb Turkey
2lb Coarse (kosher) salt
¼lb Unsalted butter
3tablespoon Olive oil
2  Large cloves garlic, minced
1lb French or Italian bread
½teaspoon Fine salt
½teaspoon Freshly ground pepper
cups Chicken stock
2  Large egg yolks

Remove giblets from turkey and reserve for another use. Wash turkey and pat dry. Fill neck and body cavities with coarse salt, then rub skin well all over with salt. Place turkey and any remainng coarse salt in large deep kettle, adding enough cold water just to cover bird. Set in cool spot 3 to 4 hours.

To prepare stuffing, place butter and olive oil in large, heavy saute pan or kettle, and set over moderate heat. When butter is melted, add garlic and cook 3 to 5 minutes until tender.

Meanwhile, tear bread into small chunks. Add bread, fine salt, and pepper to garlic mixture and toss well. Pour in chicken stock and beat hard with wooden spoon until mixture is paste-like. Reduce heat to lowest point. Cover kettle and steam 15 to 20 minutes until bread absorbs all liquid. Add egg yolks to mixture and beat hard until smooth. Remove from heat and reserve.

Drain turkey and rinse several times in cool water so all traces of salt wash away. Place bird on counter with neck cavity facing up. With hands, begin working skin free from breast. Proceed gently, taking care not to tear skin. Loosen skin down both sides of bird to within 1 inch of tail end.

stuffing in lightly, until breast is covered with about 1-inch layer. Next, fill neck cavitiy. Skewer neck skin flat against back to enclose and truss bird.

Place turkey, breast-side up, in large shallow roasting pan without rack. Roast at 400 degrees, uncovered about 2½ hours. Do not baste. When bird is richly browned and leg moves easily in hip joint, remove from oven and let stand, uncovered, 20 minutes.

Drain drippings into sauceboat and keep warm. Remove trussing string and skewers and serve turkey at once on warmed platter.

-- from the LA TIMES FOOD SECTION, 11-21-91

Your Portuguese Roast Turkey is ready. Good luck!

Related recipes: Poultry, Holiday

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy