this is a spin off of a southern tradition, drunk chicken. the turkey stays so juicy and truly absorbs every bit of seasoning.
Time: 20 minutes
- 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
Number Of Ingredients: 7
- garlic salt
- cajun seasoning
- all purpose greek seasoning
- onion salt
This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning.
Recipe From food.com
Provided by Chef Melisa J
Yield 8-10 serving(s)
- 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.
Number Of Ingredients: 7
- 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
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.
Recipe From food.com
Provided by TishT
Yield 1 turkey
- 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!
Number Of Ingredients: 6
- 1 turkey (>22 pounds)
- old expensive whiskey
- olive oil
- aromatic vegetables, scraps (carrots, onions, celery, etc.)
Recipe From epicurious.com
- 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.
Number Of Ingredients: 20
- 3+ bottles of inexpensive red wine (sufficient to cover at least 1/2 of bird)
- 1 bottle white wine
- soy sauce
- small handful or so of each of the following:
- bay leaves
- garlic cloves
- HELPFUL TOOLS:
- garbage bag
- turkey turner utensil set
- flavor injector / syringe
- meat thermometer
30-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion north-american main-dish poultry american southern-united-states oven easy holiday-event turkey christmas thanksgiving inexpensive meat whole-turkey equipment 3-steps-or-less
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