Drunken Turkey Recipes

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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.

Provided by TishT

Categories     Whole Turkey

Time 4h50m

Yield 1 turkey

Number Of Ingredients 6



Good Old Fashioned Drunken Turkey image

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!

Nutrition Facts :

1 turkey (>22 pounds)
old expensive whiskey
olive oil
marjoram
aromatic vegetables, scraps (carrots, onions, celery, etc.)
flour

DRUNKIN TURKEY

I love beer butt chicken so I figured why not turkey. But have you ever sat a turkey on a little beer can?? Oy!! But i have made this recipe 3 times this season already 2-23lb turkeys and 1-12lb and it received rave reviews from everyone...Be sure to use the juices to make the best gravey you have ever tried. Enjoy.

Provided by Cynthia Binsfield

Categories     Turkey

Time 5h30m

Number Of Ingredients 10



Drunkin Turkey image

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.

12 lb Turkey
1 - 12 oz Bottled Beer, (Blue Moon)
1 c Water
1 large Yellow Onion
1 lb Baby Carrots
4 large Celery Stalks
2 Tbsp Butter (Smart Balance)
1 Tbsp Olive Oil, Extra Virgin
1 Tbsp Dried Rosemary
Salt & Pepper to Taste

DRUNKEN TURKEY

Categories     turkey     Thanksgiving

Number Of Ingredients 20



DRUNKEN TURKEY image

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.

turkey
3+ bottles of inexpensive red wine (sufficient to cover at least 1/2 of bird)
onions
butter
lemon
1 bottle white wine
soy sauce
apples*
small handful or so of each of the following:
bay leaves
thyme
cilantro
pepper
garlic cloves
HELPFUL TOOLS:
bucket
garbage bag
turkey turner utensil set
flavor injector / syringe
meat thermometer

RUM GLAZED TURKEY

Provided by Danny Boome

Categories     main-dish

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 22



Rum Glazed Turkey image

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
  • Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
  • In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
  • Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
  • Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
  • While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
  • Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.

4 tablespoons butter, plus 12 tablespoons melted
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh sage leaves
8 ounces roasted, peeled and coarsely chopped chestnuts
2 apples, peeled cored and diced
1/2 cup dried cranberries
1 cup sauteed mushrooms
1 1/2 pounds sourdough bread, crusts removed, cut into 1-inch cubes and toasted
2 eggs, lightly beaten
1 cup chicken stock
Kosher salt and freshly ground black pepper
1 (22-pound) fresh turkey, giblets removed, rinsed well inside and out, patted dry
2 sticks butter, softened, divided
2 cups brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup dark rum
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

BEER-CAN TURKEY

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 10-12 servings

Number Of Ingredients 10



Beer-Can Turkey image

Steps:

  • Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
  • Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
  • Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
  • Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

12 to 24 ounces beer (in a can if using a beer-can turkey stand)
2 teaspoons spicy mustard powder
1/2 teaspoon garlic powder
1 teaspoon dried chopped onion
1 teaspoon smoked Spanish paprika
1 teaspoon granulated garlic
1/2 teaspoon ground smoked cumin
Kosher salt and freshly ground pepper
1 9-to-10-pound turkey (thawed if frozen)
1/4 cup canola oil

DRUNKEN TURKEY RECIPE - (4.4/5)

Provided by Dr_Mom

Number Of Ingredients 9



Drunken Turkey Recipe - (4.4/5) image

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

12 lb fresh or thawed turkey
2 lbs. dried mixed fruits
1 c. white raisins
4 Granny Smith apples, cored, quartered and cut into 1" wedges
3 oranges, juiced or 1 c. fresh orange juice
1 c. dark tequila
1 c. Grand Marnier
1.5 sticks of butter one stick cut into 1/8 slices
1 jalapeno pepper, diced (optional)

DRUNK TURKEY

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning.

Provided by Chef Melisa J

Categories     Whole Turkey

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7



Drunk Turkey image

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.

Nutrition Facts : Calories 295.5, Fat 28.9, SaturatedFat 18.2, Cholesterol 76.3, Sodium 208, Carbohydrate 3.8, Fiber 0.4, Sugar 0.1, Protein 0.8

1 large turkey
1 (24 ounce) can beer
1 1/4 cups butter
2 1/2 tablespoons garlic salt
2 1/2 tablespoons tony chachere's cajun seasoning
2 1/2 tablespoons all purpose Greek seasoning
1 1/2 teaspoons onion salt

BOURBON DRUNKEN UPSIDE-DOWN TURKEY

A GREAT Thanksgiving Day recipe for COOKING & MARINADING A TURKEY UPSIDE-DOWN, it has pleanty of flavor...and is SUPER MOIST!!!!...YES MOIST....this is good for those people who aren't a fan of Turkey because it's either "BLAND" or "TOO DRY"......IF YOU HAVE A FLAVOR INJECTOR OR SYRINGE THIS COMES OUT EVEN BETTER!!!!......**24-36 HOUR MARINADE TIME SUGGESTED!!!!**

Provided by ShoeDiva

Categories     Whole Turkey

Time P1DT17h

Yield 1 Turkey, 6-12 serving(s)

Number Of Ingredients 18



Bourbon Drunken Upside-Down Turkey image

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.

10 -25 lbs whole turkey (Fresh Turkey, Shady Brook Farms)
cheesecloth
5/8 ounce herbes de provence
1 1/2 liters Maker's Mark Bourbon Whisky or 1 1/2 liters Bourbon
1/4 cup extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper
3/4 cup melted lightly-salted butter
1 bunch fresh parsley
2 whole garlic cloves
1 bunch fresh marjoram
10 -15 fresh rosemary sprigs
10 -15 fresh thyme sprigs
20 fresh sage leaves
2 navel oranges or 2 blood oranges
1 large white onion
1/2 cup unmelted salted butter
saran plastic wrap or plastic wrap

MEXICAN DRUNKEN TURKEY

Posted this on request for "cognac-marinated turkey". Total cooking time usually ranges from 2 to 3 hours depending on the size of the turkey. Prep time is a guess, and does not include marinating time. Serving size is also an estimation.

Provided by WaterMelon

Categories     Whole Turkey

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 7



Mexican Drunken Turkey image

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.

Nutrition Facts : Calories 917.9, Fat 48.5, SaturatedFat 16.1, Cholesterol 367.2, Sodium 612.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 106.5

1 small turkey
salt and pepper
10 -15 cloves garlic
6 tablespoons butter
2 tablespoons cognac
3 cups chicken broth
1 cup red wine

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