Drunken 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 :

DRUNKEN TURKEY



Drunken Turkey image

This delicious turkey is easy to make and keeps well in a freezer. 317

Categories     Wine, Beer & Spirits     Holiday     Apples     Turkey     Raisins     Poultry

Time 3h

Yield 8

Number Of Ingredients 18

turkey
mixed dried fruit
golden raisins
Granny Smith apples
oranges
chipotle chili peppers
tequila
liqueur
butter
turkey
mixed dried fruit
golden raisins
Granny Smith apples
oranges
chipotle chili peppers
tequila
liqueur
butter

Steps:

  • Preheat oven to 325℉ (160℃). Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into ½ inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut ¼ inch slit on the top to let steam escape. Place in a roasting pan and roast for 2½ hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat. Serves 8 to 10.

Nutrition Facts :

RUM GLAZED TURKEY



Rum Glazed Turkey image

Provided by Danny Boome

Categories     main-dish

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 22

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

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.

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

MEXICAN DRUNKEN TURKEY



Mexican Drunken Turkey image

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

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

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

BOURBON DRUNKEN UPSIDE-DOWN TURKEY



Bourbon Drunken Upside-Down Turkey image

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

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

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.

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.

THE WORLD'S BEST TURKEY



The World's Best Turkey image

This recipe makes a deliciously moist turkey.

Provided by Sarah

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h10m

Yield 16

Number Of Ingredients 6

1 (12 pound) whole turkey, neck and giblets removed
½ cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
⅔ (750 milliliter) bottle Champagne

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
  • Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g

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

CHEF JOHN'S DRUNKEN NOODLES



Chef John's Drunken Noodles image

I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine - but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.

Provided by Chef John

Categories     Thai Main Dishes

Time 40m

Yield 4

Number Of Ingredients 16

8 ounces dried rice noodles
¼ cup oyster sauce
¼ cup soy sauce
1 tablespoon Asian fish sauce
1 tablespoon maple syrup
1 teaspoon white sugar
2 tablespoons cold water
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 cup shallots, thinly sliced
6 teaspoons chile padi (bird's eye chiles), thinly sliced
4 cloves garlic, minced
2 ½ pounds skinless, boneless chicken thighs, cut into strips
1 pound Chinese broccoli, sliced
4 stalk (blank)s green onions, thinly sliced
1 cup fresh Thai basil leaves

Steps:

  • Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
  • Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
  • Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
  • Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
  • Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 61.2 g, Fat 8.5 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1392.8 mg

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DRUNKEN TURKEY RECIPE | MYRECIPES
Remove turkey; cover with foil. Add remaining 1/2 cup brandy to pan, and cook, uncovered, 20 minutes or until potatoes are tender. Remove thyme; discard. Divide bean mixture evenly among 12 bowls. Slice turkey across grain into thin slices. Divide turkey and veal evenly among bowls.
From myrecipes.com


DRUNKEN TURKEY RECIPE - CAJUN COOKING RECIPES
Directions: Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the ...
From cajuncookingrecipes.com


DRUNKEN TURKEY RECIPE | CDKITCHEN.COM
directions Preheat oven to 325 degrees F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute.
From cdkitchen.com


DRUNKEN NOODLES (PAD KEE MAO) WITH GROUND TURKEY - THE …
2020-05-27 Stir together the liquid aminos, water, fish sauce, coconut sugar, and red chili sauce in a small bowl and set aside. Heat the avocado oil in a large skillet or wok and add the ground turkey. Allow it to brown without touching for 3 minutes. Flip and allow the other side to brown another 3 minutes. Use a spatula to break up the meat.
From theroastedroot.net


DRUNKEN TURKEY RECIPE - COOKING INDEX
Recipe Instructions Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute.
From cookingindex.com


DRUNKEN TURKEY – RECIPES FOR THE COOK
2014-03-17 12 lb. turkey 2 lb. mixed dried fruit 1 C. golden raisins 4 granny smith apples 4 oranges, juice from 92-1/2-oz. can chilies chipotles 3 C. tequila 3 C. grand marnier. 2 sticks unsalted butter cut into 1-inch wedges . Instructions. Preheat oven to 325. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples ...
From recipes4thecook.com


DRUNKEN TURKEY - BIGOVEN
Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and ...
From bigoven.com


DRUNKEN TURKEY RECIPE
Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Seal bag and cut 1/4-inch slit on the top to let steam escape.
From recipecircus.com


INJECTED DRUNKEN SMOKED TURKEY LEGS | TRAEGER GRILLS
Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. Inject turkey legs with marinade until they plump up.
From traeger.com


RACHAEL RAY DRUNKEN TURKEY RECIPE! - A WORLD OF FOOD
VIEWS: 98 6 0
From recipes.social


DRUNKEN TURKEY RECIPE
Free Recipe Drunken Turkey. Recipe Type: Free Poultry Recipes Recipe Preparation: cook Cooking Temperature: Recipe Serves: 8. Ingredients for Drunken Turkey Recipe. 12 lb Turkey 2 lb Mixed dried fruit 1 c Golden raisins 4 Granny Smith apples, 4 Oranges, juice from 1 cn (92.5 oz) chiles chipotles 3 c Tequila 3 c Grand Marnier 2 Sticks unsalted butter-cut into 1-inch …
From free-recipes.co.uk


SIMPLE WAY TO MAKE HOMEMADE DRUNKEN TURKEY RECIPE | MAMA …
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180°F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving. So that is going to wrap it up with this exceptional food drunken turkey recipe. Thank you very much for ...
From mamarecipes.netlify.app


MSN
My Famous Drunken Turkey Recipe Total time 4 hr 50 min Ingredients Convert to Metric 1pound Unsalted Butter (softened) 1bottle White Wine (I use either Bogle, Clois du Bois, or Cupcake …
From msn.com


DRUNKEN TURKEY - COMPLETERECIPES.COM
2007-09-26 Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange
From completerecipes.com


DRUNKEN TURKEY CHILI - RECIPE FLOW
Photo by: Drunken Turkey Chili Food Ingredients: 2 tablespoons extra virgin olive oil 1 large white onion, chopped 1 red bell pepper, chopped 4-6 cloves garlic, minced 2 jalapeno peppers, minced 1-2 tablespoons smoked paprika 2-4 teaspoons of chili powder, or more to taste 2 teaspoons ground cumin 1 teaspoon black pepper 1/4 teaspoon unsweetened cocoa powder 1 …
From recipeflow.com


DRUNKEN TURKEY RECIPE - TEXASONTHEHALFSHELL FORUM
From: Doubleduceuno (Original Message) Sent: 11/9/2003 4:27 PM Drunken Turkey Recipe 1 x 12 lb Turkey 2 lb Mixed dried fruit 1 c Golden raisins 4 ea
From tapatalk.com


DRUNKEN TURKEY WITH MEXICAN DRIED FRUIT STUFFING: PAVO
2020-07-15 Preheat the oven to 350 degrees F. Wash and dry the turkey. Season with salt and pepper inside and out. Set aside while you make the stuffing. Place the dried fruit and the apple wedges in a bowl. Combine the orange juice, chiles, 1 cup tequila and 1 cup Grand Marnier in a blender and liquefy. Pour the liquid over the dried fruit and apple mixture.
From mexconnect.com


DRUNKEN TURKEY RECIPE | CDKITCHEN.COM
Nov 3, 2014 - A 5-star recipe for Drunken Turkey made with turkey, dried fruit, raisins, granny smith apples, oranges, chipotles, tequila, grand. Nov 3, 2014 - A 5-star recipe for Drunken Turkey made with turkey, dried fruit, raisins, granny smith apples, oranges, chipotles, tequila, grand. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com


DRUNKEN TURKEY - GLUTEN FREE RECIPES - FOODDIEZ.COM
Drunken Turkey might be just the main course you are searching for. This recipe serves 12. Watching your figure? This gluten free and dairy free recipe has 475 calories, 58g of protein, and 8g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of turkey breast, celery, garbanzo beans, and a ...
From fooddiez.com


RECIPE: YUMMY DRUNKEN TURKEY - LOOVOOD - FOOD RECIPES
2021-07-19 Leave in fridge over night then sprinkle seasoning all over and rub on turkey.. Place in the grill with foil over pan and cook for 4 hrs at 350 F. Share Article:
From loovood.com


DRUNKEN TURKEY RECIPE - YOUTUBE
I HATE DRY TURKEY! So I have spent years honing the best recipe for turkey. This is a winner AND it is not hard to make... just need to be shown how. No matt... So I …
From youtube.com


HOW TO PREPARE SPEEDY DRUNKEN TURKEY | COOK RECIPES
2020-08-07 Instructions to make Drunken Turkey: Marinade turkey with the garlic and herb a day before. Leave in fridge over night then sprinkle seasoning all over and rub on turkey. Place in the grill with foil over pan and cook for 4 hrs at 350 F; So that’s going to wrap this up with this exceptional food drunken turkey recipe. Thanks so much for ...
From cookrecipes.netlify.app


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