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There's another Brazilian Christmas Turkey recipe here using rum, but I thought this traditional version was interesting since it calls for champagne. From a Christian bulletin board site.
- 1 (12 lb) whole turkey, giblets removed
- salt & freshly ground black pepper
- 6 garlic cloves, minced
- 1 teaspoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 cup olive oil
- 1⁄2 cup vinegar
- 1 lime, juice of
- 1 (750 ml) bottle champagne
- 2 cups water
- 2 bay leaves
- 2 large onions, sliced
- 1⁄2 cup scallion, chopped
- 1⁄2 cup fresh parsley, chopped
- 8 slices bacon
- Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce. Place the turkey in a non-reactive pan and pour on olive oil, vinegar, lime juice, champagne, and water. Add bay leaves, onions, scallions, and parsley. Cover loosely with a large piece of plastic and place in the refrigerator for 24 hours, occasionally dousing the turkey with the liquid.
- Remove turkey from marinade and rub it well inside and out with butter. Fill the turkey with dressing if desired, and close the opening with skewers. Reserve marinade for basting. Place turkey in a roasting pan. Crisscross bacon strips on top of turkey breast for flavor and decoration.
- Pour some of the marinade over the turkey. Cover turkey loosely with aluminum foil and roast the turkey in a 325-F degree oven until a meat thermometer inserted in the thickest part of the thigh attains 180-F degrees.
- While it's roasting, make sure to baste the turkey at regular intervals with the remaining marinade, about every half-hour. Remove the foil for the final 20 minutes of roasting to crisp the skin and turn it a rich golden brown. Slice and serve!