Portuguese-Style Herb-Infused Turkey with Rustic Stuffing
Experience a delectable fusion of flavors in this Portuguese-Style Herb-Infused Turkey with Rustic Stuffing. This recipe features a whole turkey marinated in a zesty blend of red wine, garlic, spices, and fresh herbs for a juicy, flavorful main dish. The accompanying rustic stuffing, made from fresh bread, aromatic garlic, and vibrant vegetables, complements the turkey beautifully. Perfect for holiday gatherings or special family meals, this dish will surely impress your guests and create lasting memories. Get ready to dive into a culinary experience that brings the warm and inviting tastes of Portugal to your dining table.
N/A
Servings
500
Calories
32
Ingredients
Ingredients
whole turkey
10 kg (thawed)
garlic cloves
4 (minced)
dry red wine
3/4 cup
water
2 cups
paprika
4 tablespoons
ground black pepper
1/2 teaspoon
salt
2 tablespoons
ground cumin
1 teaspoon
cinnamon
1 pinch
lemon
1 (juice of half)
paprika
(for sprinkling)
olive oil
(drizzle)
butter
6 tablespoons
ketchup
3 tablespoons
large onion
1 (quartered)
potatoes
5 lbs (peeled & halved)
carrots
2 (peeled & cut into chunks)
parsley
10 sprigs (chopped)
green onions
6 sprigs (chopped)
lemon
1 (juice of half)
plain breadcrumbs
600 g (2 containers of 300 g each)
stale Italian bun
1 (cut into small pieces)
oil
2 tablespoons
garlic cloves
3 (finely minced)
ketchup
2 tablespoons
red pepper paste
2 tablespoons
paprika
3 tablespoons
ground cumin
1 teaspoon
black pepper
1/4 teaspoon
piri-piri sauce
5 dashes (or to taste (or hot sauce))
salt
1/2 teaspoon
boiling water
4 cups (more if required)
Instructions
1
Begin by preparing the marinade: In a medium bowl, whisk together minced garlic, dry red wine, water, paprika, black pepper, salt, ground cumin, a pinch of cinnamon, and the juice of half a lemon.
2
Place the thawed turkey in a large roasting pan. Generously rub the marinade all over the turkey, making sure to get some inside the cavity as well. Cover and marinate in the refrigerator for 24 hours, turning the turkey every few hours to allow the flavors to permeate.
3
Remove the turkey from the refrigerator 2 hours before cooking to bring it to room temperature. Preheat the oven to 400°F (200°C).
4
Prepare the rustic stuffing: In a large bowl, combine breadcrumbs, pieces of stale Italian bun, oil, minced garlic, ketchup, red pepper paste, paprika, cumin, black pepper, and salt. Gradually mix in boiling water until the mixture reaches a thick, cohesive consistency. Adjust the texture with more breadcrumbs or water as needed, seasoning to taste. Allow to cool, then mix well using your hands.
5
Stuff the turkey with the prepared stuffing. If there is excess stuffing, place it in a double-layered foil pouch and set it in the roasting pan.
6
Drizzle lemon juice over the turkey, sprinkle with paprika, dot butter pieces on top, and drizzle with olive oil. Add the quartered onion and ketchup to the remaining marinade in the pan.
7
Roast the turkey uncovered for about 30 minutes, then reduce the oven temperature to 325°F (165°C) and continue cooking, uncovered, for about 1 hour. Baste the turkey, then cover it with a lid or aluminum foil.
8
After three hours of roasting, add the peeled and halved potatoes and chunked carrots to the pan, basting throughout the cooking process. Estimate cooking time at 15 minutes per pound, ensuring the internal temperature reaches 165°F (74°C).
9
Once cooked, allow the turkey to rest for 20 minutes before carving. Serve with the rustic stuffing and the roasted vegetables.
Nutrition Information
25g
Fat
40g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Portuguese-Style Herb-Infused Turkey?
The turkey features a zesty fusion of flavors from a marinade of red wine, garlic, paprika, cumin, and fresh herbs.
How long should the turkey be marinated?
The turkey should be marinated in the refrigerator for 24 hours to allow the flavors to permeate.
What ingredients are used in the turkey marinade?
The marinade consists of minced garlic, dry red wine, water, paprika, black pepper, salt, ground cumin, a pinch of cinnamon, and lemon juice.
How should I prepare the turkey before it goes into the oven?
Remove the turkey from the refrigerator 2 hours before cooking to bring it to room temperature.
What are the initial roasting instructions?
Preheat the oven to 400°F (200°C) and roast the turkey uncovered for the first 30 minutes.
What temperature should the oven be set to after the initial roasting period?
After the first 30 minutes, reduce the oven temperature to 325°F (165°C).
What are the components of the rustic stuffing?
The stuffing is made from breadcrumbs, stale Italian bun pieces, garlic, ketchup, red pepper paste, various spices, and boiling water.
How do I achieve the correct consistency for the stuffing?
Gradually mix in boiling water until the mixture is thick and cohesive, adjusting with more breadcrumbs or water as needed.
What should I do if there is extra stuffing that doesn't fit in the turkey?
Place any excess stuffing in a double-layered foil pouch and set it in the roasting pan with the turkey.
What toppings are applied to the turkey before roasting?
The turkey is drizzled with lemon juice and olive oil, sprinkled with paprika, and dotted with butter pieces.
When do I add vegetables to the roasting pan?
Add the peeled and halved potatoes and chunked carrots to the pan after the turkey has roasted for three hours.
What is the estimated cooking time per pound for this turkey?
The estimated cooking time is 15 minutes per pound.
What is the safe internal temperature for the cooked turkey?
The turkey is fully cooked when its internal temperature reaches 165°F (74°C).
How long should the turkey rest before carving?
Allow the turkey to rest for 20 minutes before carving to ensure it stays juicy.
Can I substitute piri-piri sauce in the stuffing?
Yes, you can substitute the piri-piri sauce with five dashes of your preferred hot sauce.
What size turkey does this recipe call for?
The recipe uses a whole thawed turkey weighing approximately 10 kg.
How many calories are in one serving of this dish?
Each serving contains approximately 500 calories.
What is the nutritional breakdown for protein and fat?
Each serving contains 35g of protein and 25g of fat.
What kind of wine is recommended for the marinade?
The recipe recommends using 3/4 cup of dry red wine.
Should the turkey be covered while roasting?
Roast uncovered for the first 90 minutes, then baste and cover with a lid or foil for the remainder of the cooking time.
What specific bread is used for the rustic stuffing?
The recipe uses 600g of plain breadcrumbs and one stale Italian bun cut into small pieces.
What spices are used in the stuffing?
The stuffing is seasoned with paprika, ground cumin, black pepper, and salt.
How often should you turn the turkey during marination?
Turn the turkey every few hours during the 24-hour marination period.
What vegetables are cooked in the pan with the turkey?
Potatoes, carrots, and a large onion are cooked in the roasting pan.
How much butter is used in this recipe?
The recipe calls for 6 tablespoons of butter to be dotted on top of the turkey.
What herbs are included in the ingredient list?
The recipe includes 10 sprigs of chopped parsley and 6 sprigs of chopped green onions.
Is red pepper paste required for this recipe?
Yes, 2 tablespoons of red pepper paste are used to flavor the rustic stuffing.
How is the onion prepared for the roasting pan?
One large onion should be quartered and added to the marinade in the roasting pan.
How many garlic cloves are needed in total?
You will need 7 cloves in total: 4 minced for the marinade and 3 finely minced for the stuffing.
What is the carbohydrate content per serving?
Each serving contains approximately 40g of carbohydrates.