Brazilian Christmas Turkey
Bring the vibrant flavors of Brazil to your holiday table with this Brazilian Christmas Turkey, a show-stopping centerpiece infused with tropical zest and aromatic herbs. Marinated overnight in a delectable blend of orange and lime juice, white wine, garlic, and fresh herbs like rosemary and thyme, this turkey is bursting with flavor in every bite. The crispy bacon topping not only adds a smoky allure but also keeps the meat tender and juicy as it roasts to golden perfection. Basted with its flavorful marinade and paired with a luscious pan-dripping gravy, this turkey is the epitome of festive indulgence. Serve it with traditional Brazilian sides such as farofa or festive rice for a true taste of South American holiday cheer. Perfectly seasoned and irresistibly moist, this turkey recipe is an unforgettable highlight for your Christmas feast.
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Ingredients
- 12 lbs whole turkey
- 1 cup orange juice
- 0.5 cup lime juice
- 0.5 cup olive oil
- 1 cup white wine
- 6 units garlic cloves, minced
- 1 large onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons salt
- 1 tablespoon black pepper
- 0.5 cup butter, softened
- 8 units bacon slices
- 3 cups chicken or turkey stock
Directions
Step 1
Clean and prepare the turkey, removing any giblets and patting it dry with paper towels. Set aside.
Step 2
In a large mixing bowl, combine orange juice, lime juice, olive oil, white wine, minced garlic, chopped onion, parsley, rosemary, thyme, salt, and black pepper to create the marinade.
Step 3
Place the turkey in a large, deep roasting pan or a resealable plastic bag. Pour the marinade over the turkey, ensuring it is well-coated inside and out. Cover and refrigerate for at least 12 hours, or overnight, turning the turkey occasionally to evenly marinate.
Step 4
Preheat your oven to 325°F (165°C). Remove the turkey from the marinade and reserve the marinade for basting. Place the turkey in a roasting pan, breast side up.
Step 5
Rub the softened butter generously over the turkey, including under the skin where possible. Cover the turkey breasts with bacon slices to prevent drying out and to add flavor.
Step 6
Pour 2 cups of chicken or turkey stock into the bottom of the roasting pan. Cover the turkey loosely with aluminum foil and place it in the oven.
Step 7
Roast the turkey for approximately 15 minutes per pound, or about 3 hours for a 12-pound turkey. Baste the turkey every 30 minutes with the reserved marinade and pan drippings. Rotate the pan halfway through cooking for even roasting.
Step 8
During the last 30 minutes of cooking, remove the aluminum foil to allow the skin to crisp and the bacon to brown. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) at the thickest part of the breast.
Step 9
Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes, loosely covered with foil, to allow the juices to redistribute.
Step 10
Slice and serve the turkey with the pan drippings or a gravy made from the drippings, accompanied by traditional Brazilian sides like farofa, rice, or a festive salad.
Nutrition Facts
| Serving size | 7399.4 grams (7399.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10079 |
| Total Fat 432.40g | 554% |
| Saturated Fat 143.20g | 716% |
| Polyunsaturated Fat 10.70g | |
| Cholesterol 4141mg | 1380% |
| Sodium 22325mg | 971% |
| Total Carbohydrate 78.40g | 29% |
| Dietary Fiber 10.70g | 38% |
| Total Sugars 34.10g | |
| Protein 1343.30g | 2687% |
| Vitamin D 0IU | 0% |
| Calcium 1094mg | 84% |
| Iron 73mg | 404% |
| Potassium 15793mg | 336% |
Source of Calories