Editors' Pick
Good Old Fashioned Drunken Turkey
"This recipe came from much interest in the whiskey sitting in my cabinet for much too long. I was sure that people kept it around for some reason. I tried a sip...not bad. Decided my turkey might enjoy some too. Turns out the turkey liked it even better than I did! Hope you will to."
photo by DianaEatingRichly
- Ready In:
- 4hrs 50mins
- Ingredients:
- 6
- Yields:
-
1 turkey
ingredients
directions
- Rub turkey with olive oil massaging it gently and roughly alternatively the turkey likes to be fondled for some reason.
- Then sprinkle the marjoram over the bird.
- Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs!
- Using the needle and syringe, inject the turkey with 1/2 cup of old expensive whiskey in various locations.
- When you are sure you have enough alcohol in it, spread its legs and throw in some marjoram then tress the cavity.
- Loosely cover the bird with aluminum foil.
- Place in oven, consistently basting it with the liquid on the bottom (composed of water, vegetable scraps, and the juices from the hot, wet steamy bird).
- Baste approximately every thirty minutes for the recommended time: About 4 1/2 hours for a 16-20 pound bird at 325F or until internal turkey temperature is 185F During the last hour of baking, coat turkey with whisky or other liquor every 15 minutes.
- To make gravy: Take the bird out of the pan to cut.
- Skim off the gunk and take out the remains of the vegetable scraps.
- Put the pan over a burner on the stove and turn on medium heat.
- Make a sludge of a few spoons of flour and a little cold water, and mix into the hot pan liquids, stirring and scraping the pan.
- Throw in some scraps of meat and reduce liquid by 1/3.
- Have a drink of whiskey and enjoy!
Questions & Replies
-
Does the alcohol dry up the meat?
Reviews
-
I injected about 1/2 cup of whiskey into the turkey in about 10 different areas. It was delicious and was a bit hit with the family. I had about 1/8 of an inch of whiskey left in the glass and added it to my cup of breakfast coffee. -
Tish and BeckyF - I never met a blotto turkey or a blotto reviewer that I didn't like!
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
