Good Old Fashioned Drunken Turkey Recipes

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!

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!

BEST EVER ROAST TURKEY

Steps:

• Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
• allow 4 hrs before serving.
• wash the turkey well with cold water.
• remove neck ,giblet,heart, liver.
• cut wing and tail off turkey
• remove fat pads from turkey.
• line your roasting pan well with foil spray with pam.
• (easier clean up.
• place a rack on pan bottom.
• no rack?.
• make balls of foil and cover entire bottom of pan.
• place turkey in pan on rack or on balled up foil.
• pat dry with paper towels.
• chop up 1 bunch parsley or use dried parsley leafs.
• place in 1 qt bowl.
• add 2 tbs poultry seasoning.
• 2 tbs sea salt.
• 1 tbs fresh ground pepper.
• add olive oil.
• add 1/2 of melted butter to mixture.
• mix well.
• place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
• or make stock for gravy do not use liver it makes the gravy bitter.
• first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
• rub the herb butter oil over entire turkey.
• massage well over skin
• add mixture to cavities too.
• add celery 1 bunch parsley.
• peel cut carrots and onions whole or half to cavity
• after the bird is cooked you can dice the veggies.
• while bird rests and add the cooked veggies to your stuffing.
• if you desire.
• pour rest of butter over breasts.
• add 1 cup of water to pan bottom do not pour over bird.
• place lid on pan or cover well with foil.
• bake the turkey half way (2 hrs).
• after 2 hrs remove pan and bird from oven.
• place on trivets or stove top.
• remove foil baste well.
• no juice? add more water to pan bottom.
• then baste entire bird
• add 1 cup more sherry wine.
• cover pan again w foil or with lid.
• return to oven.to finish baking/roasting.
• baste periodically.
• last hr of roasting remove foil from pan to brown the bird.
• check temp of bird thickest part of breast should read.
• 170 degrees.
• remove bird and place on platter tent with foil
• let rest out of oven.usually 25 minute.
• use a gravy separator -- place the skimmed juices.
• in a separate container (for gravy).
• brush the resting bird w the reserved fat.