Peru Assado à Portuguesa

The story

Peru assado à portuguesa, roast turkey marinated in white wine and orange, is a frequent choice for Christmas Day itself, December 25, while bacalhau traditionally rules the Christmas Eve table the day before—a split that reflects the broader Portuguese custom of stretching the holiday celebration across two separate meals, each with its own character. A marinade of white wine, garlic, bay leaf, and orange peel permeates the meat for days before roasting, giving it a fresh citrus note quite unlike the heavier, butter-based preparations of Northern European roast turkey traditions. The bird is usually stuffed with bread, meat, or dried fruit, depending on the region and the family recipe. For Portuguese families in America, where turkey is already part of the wider American holiday habit, the Portuguese marinade of wine and orange becomes a simple and effective way to bring a familiar American dish back closer to family roots, with no need for hard-to-find ingredients.