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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Recipe Information
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
Instructions
Clean and prepare the turkey, removing any giblets and patting it dry with paper towels. Set aside.
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
10871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 625.0 g | 801% | |
| Saturated Fat | 203.8 g | 1019% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3834 mg | 1278% | |
| Sodium | 18808 mg | 818% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 36.5 g | ||
| Protein | 1126.8 g | 2254% | |
| Vitamin D | 20.9 mcg | 105% | |
| Calcium | 1605 mg | 123% | |
| Iron | 68.0 mg | 378% | |
| Potassium | 15055 mg | 320% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
