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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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“In case plain roast turkey seems unadventurous, here’s an inspired recipe from our Portuguese housekeeper, Maria. She finds that turkey has no taste and as a remedy she marinates it with an exuberant mix of garlic, chile pepper, wine, and olive oil, declaring that she hardly needs to baste it as a result. I’d recommend the same tonic for any white fleshed bird.” For the Cookbook Swap Cookbook from Anne Willan’s The Good Cook. I really want to make this one and can’t wait too! Ingredients:
1 turkey (8 to 10 pounds) |
2 lemons, halved |
2 garlic cloves, chopped |
2 teaspoons salt |
1 1/2 teaspoons ground red chili pepper |
1 teaspoon ground black pepper |
3/4 cup dry white wine |
3/4 cup olive oil |
Directions:
1. A day ahead, wipe the turkey inside and out with paper towels.
2. Rub the skin of the bird with the cut lemons.
3. Whisk the garlic in a bowl with the salt, chile pepper, black pepper, and white wine.
4. Whisk in the olive oil.
5. With your hands, rub the inside of the turkey with the marinade and truss it with string.
6. Put it in a heavy duty plastic bag, pour in the remaining marinade, and tie the bag closed, pressing to exclude air.
7. Keep it in a bowl in the refrigerator for 24 hours.
8. Preheat the oven to 350 degrees.
9. Set the turkey in a roasting pan and pour the marinade over it.
10. Roast the bird for 3 to 3 1/2 hours, basting every half hour.
11. When done allow to rest for 15 minutes.
12. Carve.
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