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
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 :
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
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 dont 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 isnt 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
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
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
CHEF JOHN'S DRUNKEN NOODLES
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
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
CROCK POT MEXICAN TURKEY
This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day.
Provided by Geema
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place turkey thighs in crock pot.
- Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
- Cover and cook on low for 10-12 hours.
- Remove turkey from crock pot, shred meat and discard the bones.
- Return the meat to the pot and stir to mix sauce and meat thoroughly.
- Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
Nutrition Facts : Calories 1299, Fat 52, SaturatedFat 20.1, Cholesterol 209.2, Sodium 2388.6, Carbohydrate 133.6, Fiber 10.2, Sugar 12.6, Protein 72.3
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