Ju Ferraz ensina como fazer PERU DE NATAL com batatas e mini cebola no forno | Ju Ferraz No Nhac

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple juice

Apple juice provides sweetness without alcohol.

Prepare the marinade by squeezing the juice of oranges into a bowl, ensuring to catch any seeds.

Chop carrots and celery, and add them to the roasting pan.

Add whole garlic cloves with skins on into the pan.

Add fresh herbs: thyme, basil, rosemary, and bay leaves into the pan.

Pour white wine over the ingredients in the pan and mix well to combine flavors.

Massage the marinade into the turkey, ensuring it gets under the skin.

Cover the turkey with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours for better flavor.

Prepare herb butter by mixing softened butter with the same herbs used in the marinade.

Remove the plastic wrap from the turkey and carefully lift the skin to insert the herb butter underneath.

Place the turkey back in the roasting pan with the marinade and cover with aluminum foil.

Roast the turkey at 200°C (392°F) for approximately 40 minutes per kilogram, basting every 30 minutes with the marinade.

For a 4 kg turkey, roast for about 3 hours, checking for doneness.

Prepare mini potatoes and small onions as a side by tossing them with olive oil, salt, and pepper in a separate pan.

Roast the potatoes and onions at 200°C (392°F) for about 20 minutes or until golden and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens