Drunk Turkey Recipes

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MY FAMOUS DRUNKEN TURKEY RECIPE



My Famous Drunken Turkey Recipe image

Provided by Kristi Trimmer

Categories     Keto & Paleo Recipes

Time 4h50m

Number Of Ingredients 12

1 lb unsalted butter, softened
1 bottle white wine, I use either Bogle, Clois du Bois, or Cupcake Chardonnay
4 cups chicken or turkey stock (have 4 more cups as backup just in case)
4 carrots, halved
4 celery stalks, halved
1 parsnip, quartered
1 turnip, quartered
1.5 onions, quartered
2 garlic cloves, crushed
1 Tbsp onion powder
2 apples, quartered
Large cheesecloth

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!

DRUNK TURKEY BITES



Drunk Turkey Bites image

Perfect for a quick dinner or appetizer!

Provided by Absolute Ang

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 25m

Yield 8

Number Of Ingredients 7

1 tablespoon olive oil
2 (16 ounce) packages turkey kielbasa, cut into bite-size pieces
½ cup diced onion
1 cup lager-style beer
2 tablespoons brown sugar
1 tablespoon Dijon mustard, or to taste
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
  • Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
  • Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Cholesterol 70 mg, Fat 11.7 g, Fiber 0.2 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 1049.5 mg, Sugar 5.7 g

GOOD OLD FASHIONED DRUNKEN TURKEY



Good Old Fashioned Drunken Turkey image

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

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

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 :

MOSCOW TURKEY



Moscow Turkey image

Provided by Geoffrey Zakarian

Categories     beverage

Time 1h20m

Yield 1 drink

Number Of Ingredients 7

Dried cranberries, for garnish
1/2 ounce Simple Syrup, recipe follows, plus more for soaking the cranberries
1 1/2 ounces vodka
1 ounce orange juice
1 ounce unfiltered cranberry juice
1 ounce ginger beer
1 cup sugar

Steps:

  • Put a handful of cranberries in a small bowl and cover with some Simple Syrup. Let soak until slightly softened, about 1 hour. Chill a copper mule glass.
  • Put the vodka, orange juice, cranberry juice and 1/2 ounce Simple Syrup into a cocktail shaker filled with large ice cubes. Shake vigorously and reopen. Add the ginger beer and tumble-roll back and forth one time to mix in the ginger beer. Strain into the chilled copper mule glass. Garnish with 3 cranberries and serve.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

DRUNK TURKEY



Drunk Turkey image

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

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

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

DRUNKEN TURKEY RECIPE - (4.4/5)



Drunken Turkey Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 9

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)

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

DRUNKEN TURKEY



DRUNKEN TURKEY image

Categories     turkey     Thanksgiving

Number Of Ingredients 20

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

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.

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