Best Portuguese Roast Turkey Recipes

Portuguese Turkey & Stuffing image

Provided by Chef Gorete

Categories Poultry

Time 7h

Yield 8-10 serving(s)

Number Of Ingredients 32

1 (10 kg) whole turkey, thawed
4 garlic cloves, minced
3/4 cup dry red wine
2 cups water
4 tablespoons paprika
1/2 teaspoon ground black pepper
2 tablespoons salt
1 teaspoon ground cumin
1 pinch cinnamon
1/2 lemon, juice of
paprika, for sprinkling
olive oil
6 tablespoons butter
3 tablespoons ketchup
1 large onion, quartered
5 lbs potatoes, peeled & halved
2 carrots, peeled & cut into chuncks
10 sprigs parsley, chopped
6 sprigs green onions, chopped
1/2 lemon, juice of
2 (300 g) containers plain breadcrumbs
1 stale italian bun, cut into small pieces
2 tablespoons oil
3 garlic cloves, finely minced
2 tablespoons ketchup
2 tablespoons red pepper paste
3 tablespoons paprika
1 teaspoon ground cumin
1/4 teaspoon black pepper
5 dashes piri-piri, sauce (or to taste) or 5 dashes hot sauce (or to taste)
1/2 teaspoon salt
4 cups boiling water (more if required)

Steps:

Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.

Portuguese Roast Turkey image

Provided by Glor o @pickyperson

Categories Chicken

Number Of Ingredients 7

Any Size - turkey
- salt
- garlic powder
- crushed red pepper flakes
1/2 to 1 teaspoon(s) ground aniseed
- water
- coffee cup to blend ingredients

Steps:

Stuff your turkey with favorate stuffing. I use Bells Stuffing (it is made in Bridgewater,MA ) very hard to find in the Southern States. Don't let the simpleness of the spices turn you off, it will supprise your family.
You need a coffee cup for this recipe, take your salt and sprinkle into coffee cup as you make believe your putting salt on the turkey (include the area in pan that is left over space) do the same with the garlic, ground red pepper add 1/2 teaspoon to 1 teaspoon of ground aniseed( if using)? Add water slowly to get dry ingredients into a paste then add more water until cup is about 1/2 full. As your stirring pour over Turkey.
You don't want it to thick on the bird and you want a nice flavor not to salted, after I pour the spice mixture on the bird I take my baby finger touch it to the turkey then taste it, if too salty drizzle a little water on it. Now you can shake more red pepper flakes if you want it more spicy and you can also sprinkle more garlic powder on it now.
You also want about 1/2 to 1 inch of water on bottom of pan, make sure the water in the pan has some seasoning flavor in it too. (the little pinky finger test) Pour any left over into pan this will add to the flavoring of the gravey. You can add potatoes to the pan also. Cook as you do your birds or follow cooking directions on the bird package. Hope you like

Portuguese Turkey With Bread Stuffing image

Provided by Isabel Costa

Time 3h20m

Yield 20 servings

Number Of Ingredients 11

2 12-pound turkeys
Salt to taste
2 bottles dry white wine
8 large cloves garlic
2 tablespoons sweet Hungarian paprika
4 bay leaves
2 tablespoons hot pepper sauce
2 teaspoons fresh oregano leaves
Turkey stuffing (see recipe)
Bread crusts to cover cavity opening
1 pound sliced bacon, cut into 1-inch pieces

Steps:

Soak turkeys in salted water under refrigeration for 24 hours.
Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally.
When ready to cook, preheat oven to 450 degrees. Remove turkeys from marinade, reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting.
Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon, putting some beneath turkeys as well. Pour reserved marinade over turkeys.
Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked, put aluminum foil over the top. If turkeys are roasted in a single oven, they may need 30 minutes or more of extra roasting time.