Drunkin Turkey Recipes

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!

Steps:

• 1. Preheat oven to 325 degrees, Rinse turkey, pat dry all over and salt the cavity. 2. Combine the dried fruits, raisins, apples and jalapenos (if using) in a medium bowl. Add the liquors and orange juice and let sit for 15 minutes. Drain the fruit and reserve the soaking liquids. Combine the sliced butter with the fruit 3) Fill a basting/injector with the soaking liquids and inject into the turkey, trying to distribute it evenly over the entire turkey 4) Stuff the turkey with the fruit. Melt the remaining butter and pour over the turkey. Place on a roasting rack in a pan, tent with foil and roast for 2.5 hours basting with the pan drippings (add more orange juice if necessary). Remove the foil for the last 1/2 hr to allow the skin to brown. 5) When ready to serve, scoop out the fruit and puree half if it. Place the rest in a serving dish. Mix the pan drippings (defatted) with the fruit puree and pour over the fruit or serve in a gravy dish. If it's too thick you can thin the gravy with poultry stock

Steps:

• 1. Preheat oven to 325.
• 2. Pull out turkey neck and organs. Rinse turkey inside and out, neck and organs. Place everything in roasting pan.
• 3. Pour beer in and around turkey. Pout water around turkey.
• 4. Cut 1/2 onion in large wedges the other 1/2 in smaller wedges. Place 3 large wedges inside of turkey. All other wedges large and small around turkey
• 5. Place about a handfull if baby carrots inside turkey. Scatter all other carrots around turkey.
• 6. Be sure to use all of celery including the leaves and inside stalks. Chop leaves and inside stalks. Place inside turkey. Chop rest of celery and place around turkey.
• 7. Take 1 tablespoon of butter cut in half and spread under skin of turkey by breast. Take other tablespoon of butter and rub all over outside of turkey.
• 8. Rub olive oil all over outside of turkey.
• 9. Season turkey, inside and out, and the vegetables and beer broth around turkey with salt and pepper. Sprinkle rosemary all over turkey inside and out.
• 10. Cover turkey with foil. Place in oven set at 325 and bake covered for about 3 hours. Uncover and roast for remaining time basting with juices often. Most directions say about 4 hours but count on it taking longer.
• 11. When done, remove Turkey from oven, cover with foil and let rest for 20 minutes.
• 12. Place turkey on platter, spoon vegetables around turkey and serve.

Steps:

• MARINADE PREP.
• In a bowl put Cheese Cloth (you will need about 3-5 packages -- depending on the size of your Turkey) and 3-4 cups of MAKERS MARK, let Cheese Cloth soak up Bourbon.
• Clean inside cavity of Turkey -- then Salt & Pepper inside cavity, and add 1 tablespoon of Herbs De Provence, sprinkle inside cavity.
• Carefully seperate the skin from the Turkey Breast -- take 1 Tablespoon of Herbs De Provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of Makers Mark and put it under the skin it should help the herbs spread.
• Take 2 of the BOURBON SOAKED CHEESE CLOTH and stuff the inside of the Turkey -- don't pack it -- just lightly put it in place.
• *NOTE: If you DON'T HAVE A FLAVOR INJECTOR -- SKIP THIS STEP* -- With a flavor injector, inject the following spots with a full syringe of BOURBON -- FLIP TURKEY UPSIDE DOWN (DO NOT INJECT TURKEY BREAST SIDE UP!) -- INJECT BOURBON IN BOTH LEGS -- and UNDERNEATH THE BREAST (try to get the needle where the bone of the breast is) -- and INJECT BOTH WINGS.
• Wrap outside of Turkey with the remaining BOURBON SOAKED CHEESE CLOTH -- then WRAP the TURKEY & CHEESE CLOTH IN SARAN/PLASTIC WRAP and put in REFIDGERATOR AND MARINADE UPSIDEDOWN -- FLIPPING AND ROTATING THE TURKEY EVERY 6-8 hours -- NOTE: If you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
• 24-36 HOURS MARINADE TIME.
• COOKING PREP.
• Remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take ALL the cheese cloth and RESOAK IN BOURBON.
• Melt 1/2 cup butter -- INJECT MELTED BUTTER IN SAME EXACT AREAS WHERE THE BOURBON WAS INJECTED -- *hint* -- TURKEY NEEDS TO BE UPSIDEDOWN.
• Rub Olive Oil all over Turkey -- SALT & PEPPER THE ENITRE OUTSIDE TURKEY, AND THEN LIGHTLY SPRINKLE HERBS DE PROVENCE ALL OVER TURKEY AS WELL.
• Gather Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage -- Cut the Garlic Cloves & Onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. Cut Oranges into fouths.
• WRAP EVERYTHING (Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage) IN THE BOURBON SOAKED CHEESE CLOTH AND STUFF INTO TURKEY.
• Add entire stick of butter to bottom of roasting pan.
• OKAY NOW COOK THE TURKEY UPSIDEDOWN -- TRUST ME I'VE MADE THE MISTAKE OF COOKING THE TURKEY BREAST SIDE UP AND ITS ALWAYS DRY.-- TENT THE ENTIRE TURKEY IN THE OVEN WITH ALUMINUM FOIL UP UNTIL THE FINAL 2 1/2 HOURS OF COOKING -- 2 1/2 hours before its done take the tent off and FLIP the TURKEY BREAST SIDE UP (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- NOTE: TO GET A CRISP GOLDEN BREAST TURN UP THE OVEN AN EXTRA 125 DEGREES FOR 25-35 MINUTES.
• KEEP BASTING IN NATURAL JUICES EVERY 30 MINUTES -- BASTE, BASTE, BASTE -- BASTING IS KEY!
• This will be so flavorfull and juicy, your dinner guests will BE AMAZED.

Steps:

• Defrost turkey.
• Remove giblets and wash with cold water inside and out.
• Pat dry.
• Sprinkle with salt, pepper and coriander inside and out.
• Tie the wings and drumsticks.
• (Ordinary sewing thread will work just fine) Peel the garlic cloves and crush.
• Mix the crushed garlic with the butter and the cognac.
• Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour.
• Preheat oven to 350 degrees.
• Baste the turkey with the chicken broth and wine.
• Do it gently so you don’t rub off the garlic paste.
• Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth.
• If your oven isn’t very accurate turn the pan a few times during baking.
• After about 90 minutes of cooking remove the aluminum foil cover.
• Sprinkle with paprika all over and raise the oven temperature to 500 degrees.
• Stop basting.
• This will allow the turkey skin to brown and crisp.
• Continue cooking until the skin is crisp and not watery or greasy.
• Flip the turkey so it crisps on the other side as well.
• If you are butchering your own turkey feed it two glasses of wine or cognac the day before.
• It really does make a difference in the cooked flavor.

Steps:

• Thaw the turkey and place in a roasting pan. Put 2 sticks of butter in the cavity of the turkey. Take 1/2 stick of butter and rub on the turkey itself. Pour 1/4 can of beer in the bottom of the roasting pan. Place desired amount of seasonings in the beer can (we love tons of flavor, so we use about 1 tablespoons each of garlic salt, cajun seasoning and greek seasoning and 1 teaspoons of onion salt. Place can into the cavity of turkey, top first. Leave the can sticking out of the cavity a couple of inches. Pat seasonings on the buttered turkey. Cover with aluminum foil. Cook as directed on bird.