• 18 lbs turkey
  • For the marinade:
    • salt, to taste
    • 1 ½ bottles dry white wine
    • 6 cloves garlic
    • 1 ½ teaspoons fresh oregano
    • 4 ½ teaspoons Hungarian sweet paprika
    • ¾ bay leaf
    • 4 ½ teaspoons hot red pepper sauce
  • For the turkey:
    • Portuguese cornmeal bread crusts, From stuffing recipe
    • ¾ lb bacon, cut into 1" pieces
    • 1 ½ teaspoons fresh oregano
    • cheesecloth for stuffing


1. Soak turkey in salt water under refrigeration for 24 hours.
2. Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce, and oregano. Marinate turkey in this mixture for 24 hours under refrigeration. Turn occasionally.
3. When ready to cook, preheat oven to 450 degrees. Remove turkey from marinade, reserving marinade.
4. To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Pack turkey loosely with stuffing and cover openings of cavities with bread crusts; then sew cavities closed. Place remaining stuffing in a baking dish and bake separately during the last half-hour turkey is roasting. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.
5. Wrap turkey wings in foil. Put turkey into roasting pan and top with pieces of bacon, putting some beneath turkey as well. Pour reserved marinade over turkey.
6. Roast turkey for 30 minutes. Reduce heat to 350 degrees and roast turkey about 2 1/2- 3 hours more. If turkey gets too brown before it is cooked, put aluminum foil over the top.



MacGourmet downloadPortuguese Turkey. To import, drag image to your MacGourmet recipe box.


Isabel Costa


15 servings