Good Old Fashioned Drunken Turkey 🦃🥃
Cook Time: 4 hours 30 minutes
Prep Time: 20 minutes
Total Time: 4 hours 50 minutes
Servings: 1 turkey
Description
This recipe was born out of sheer curiosity and a bottle of whiskey that had been gathering dust in the cabinet for far too long. After a tentative sip, which surprisingly wasn’t half bad, I decided to introduce my turkey to the joys of a good old-fashioned drunken marinade. And you know what? The turkey seemed to love it even more than I did! So here’s to hoping you’ll enjoy it just as much.
Ingredients
- 1 turkey
- Olive oil
- Marjoram
- Flour
- 1/2 cup old expensive whiskey (or other liquor of your choice)
Instructions
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Preheat the Oven: Start by preheating your oven to 325°F (165°C).
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Prepare the Turkey: Give your turkey a good rubdown with olive oil, gently massaging it into the skin. The turkey seems to enjoy the attention, so don’t be shy. Sprinkle marjoram generously over the bird, making sure every inch is covered. After all, nobody likes a bare-breasted turkey!
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Inject Some Flavor: Using a needle and syringe, inject the turkey with 1/2 cup of your chosen liquor at various locations. This will infuse the meat with a delightful boozy flavor that will have everyone coming back for seconds.
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Season and Truss: Spread the turkey’s legs and throw in some extra marjoram for good measure. Truss the cavity to keep everything snug and secure.
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Cover and Bake: Loosely cover the bird with aluminum foil to prevent it from drying out. Place it in the preheated oven, and make sure to baste it regularly with the liquid at the bottom of the pan. This liquid is a heavenly concoction of water, vegetable scraps, and the juices from the succulent bird, so don’t let it go to waste.
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Baste and Baste Again: Every thirty minutes or so, take the turkey out of the oven and baste it with the flavorful liquid. This helps keep the meat moist and ensures that every bite is bursting with flavor. For a 16-20 pound bird, you’ll want to cook it for about 4 1/2 hours or until the internal temperature reaches 185°F (85°C).
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Add a Boozy Glaze: During the last hour of baking, take the turkey out of the oven every 15 minutes and coat it with a generous glaze of whiskey or your chosen liquor. This adds an extra layer of flavor and gives the turkey a beautiful golden sheen.
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Make the Gravy: Once the turkey is cooked to perfection, remove it from the pan and set it aside to rest. Skim off any excess fat and remove the vegetable scraps from the pan. Place the pan over a burner on medium heat and deglaze it with a splash of whiskey.
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Thicken the Sauce: In a separate bowl, make a sludge of flour and cold water, then gradually whisk it into the hot pan liquids. Stir continuously until the sauce thickens to your desired consistency. Throw in some scraps of meat for extra flavor and let the sauce reduce by about a third.
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Serve and Enjoy: Carve the turkey, pour yourself a glass of whiskey, and indulge in the fruits of your labor. This Good Old Fashioned Drunken Turkey is sure to be the star of any holiday feast, leaving your guests begging for more.
So there you have it – a recipe that breathes new life into your traditional holiday turkey, infusing it with the rich flavors of whiskey and marjoram. Give it a try and prepare to be amazed! Cheers! 🥃🦃
