Drunken Turkey Recipe 445

GOOD OLD FASHIONED DRUNKEN TURKEY

Steps:

• 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!

DRUNK TURKEY BITES

Steps:

• Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
• Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
• Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

MY FAMOUS DRUNKEN TURKEY RECIPE

Steps:

• In a large sauce pan melt one stick of butter and then add in half of the bottle of wine, 1 tsp crushed garlic, 1.5 tsp onion powder, 2 cups chicken or turkey stock, 1 apple.
• Mix over low heat until combined.
• On the bottom of the roasting pan, place the carrots, celery, parsnips, turnips, onions, and garlic cloves.
• Rest the wire rack on top of the vegetables.
• With the breast side up, bend the wing tips underneath the bird.
• If you are stuffing the bird with homemade stuffing do so now. If not, insert these ingredients into the cavity: Apple, half an onion, 1 garlic clove, a carrot, and a celery stalk.
• Flip the bird over and tie the legs with cotton twine to the tail. Make sure it is tight, but tie it with a bow tie so it's easy to release later.
• Place the turkey on the wire rack inside the roaster.
• Rub soft butter on the skin all over the turkey. Even rub the butter underneath the skin on the turkey breast.
• Affix the neck skin to the breast using a toothpick.
• Cut the cheesecloth in half. Wrap the bottom of the turkey with one half of the cheesecloth and then wrap the top half with the other part of the cheesecloth. This makes it so much easier to remove later, trust me.
• Once the turkey is wrapped, place the turkey breast side up, pour the basting mixture over the bird with a large spoon or a baster.
• Flip the bird so that the breast is facing down in the roaster and baste the bottom side of the turkey.
• Bake at 450 degrees for 30 minutes, then turn your oven down to 350 degrees for the remainder the of time.
• Baste every 30 minutes or at least once an hour - set a timer! Don't forget your turkey or it will be a sad.
• Use a huge spoon or a baster to get the basting mixture all over the turkey. You will need to remake the basting solution a few times, especially when you have a large turkey and basting every 30 minutes. An extra bottle of wine, butter, and stock are not a bad idea to have on hand just in case. Don't worry, you will use all of these drippings from the turkey to make the most amazing gravy that you have ever had!
• Halfway through the cooking time, turn the turkey over so it is breast side up using turkey lifters. At this time, you will want to melt another stick of butter and add the remaining wine to the basting mixture, if you haven't done so already.
• Bake the turkey until it has an internal temperature of 180 degrees. During the last hour, you might have to put aluminum foil over the legs so that they do not burn.
• Remove the turkey from the oven. Gently remove the cheesecloth so as not to remove the skin. The turkey should be a nice golden brown.
• Let the turkey rest for 20-30 minutes before you begin carving.
• Take all the drippings off the bottom of the roaster and use an immersion blender to mix it all together - you don't need to add anything else. Delicious!

DRUNKEN TURKEY

Steps:

• Preheat oven to 325℉ (160℃). Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into ½ inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut ¼ inch slit on the top to let steam escape. Place in a roasting pan and roast for 2½ hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat. Serves 8 to 10.

DRUNKEN TURKEY

Steps:

• 2-3 DAYS AHEAD: Make a marinade by grating the onion, bay leaves, thyme, cilantro, pepper, and garlic together and mixing with the wine. Marinate the turkey for 2+ days in the refrigerator, leaving it well covered. Turn it twice a day. (Personally, I like to put the bird in a garbage bag in a bucket for this step.) Remove the bird from the refrigerator to clean it. Dry it and then leave it to warm to room temperature. Preheat the over to 350 degrees. Inject the bird all over with a mix of soy sauce and white wine, the proportion of which should be agreeable to the taste - not salty. Mix together salt, pepper, melted butter, and some lemon and baste the bird with it. If you choose not to stuff it, you must nevertheless fill the cavity with white onions and/or apples cut into big pieces to keep the bird moist. Or, use the stuffing that you normally do. Strain the red wine marinade and set aside so that you can use it to wet the bird several times during the cooking. Cover the bird with tin foil and put in the oven, breast down. Wet the bird with the strained marinade every 30 minutes. Cook until the internal temperature reaches 165 degrees. Towards the very end - more or less 45 min before it is ready- turn and uncover the turkey and grease it with more butter so that it turns brown. However, if it starts to brown too much, re-cover it with the foil. (I don't put it on broil because it burns when I do this.) Leave it to cool to room temperature, bathing it often with the hot broth it released during the cooking, but having removed the grease beforehand so that it is not too fatty. Carving should be done in such as way so that the knife is perpendicular to the carcass - that is, each slice should contain meat close to the outside and to the bone. Drizzle with either the juices from cooking or gravy as you carve, to keep it moist.