Best 4 Drunken Turkey Recipes

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Indulge in a culinary journey with our exquisite Drunken Turkey, a dish that tantalizes taste buds and elevates your dining experience. This main course marvel combines the succulence of turkey with an intoxicating blend of flavors. The turkey is marinated in an aromatic concoction of white wine, brandy, orange juice, herbs, and spices, infusing it with a symphony of flavors. Roasted to perfection, the turkey emerges with a crispy, golden-brown skin and tender, juicy meat that melts in your mouth. Accompanying the Drunken Turkey are three tantalizing recipes that elevate the meal to new heights. Treat your palate to a delightful Cranberry-Orange Relish, a sweet and tangy condiment that complements the richness of the turkey. Elevate your taste buds with a savory and aromatic Herb Butter, adding an extra layer of flavor to each bite. Finally, indulge in a creamy and decadent Mashed Sweet Potatoes, a velvety delight that balances the robust flavors of the main course. Prepare to embark on a culinary adventure with our Drunken Turkey and its accompaniments, a feast fit for any occasion.

Let's cook with our recipes!

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

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.

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 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

Tips:

  • Choose a fresh, free-range turkey for the best flavor and texture.
  • Brine the turkey overnight in a simple brine solution made with water, salt, and sugar. This will help to keep the turkey moist and flavorful during cooking.
  • Use a large roasting pan that is big enough to accommodate the turkey and allow for some space around it. This will help to ensure that the turkey cooks evenly.
  • Roast the turkey at a low temperature (325°F) for a long period of time (3-4 hours). This will help to prevent the turkey from drying out.
  • Baste the turkey with the pan juices every 30 minutes or so. This will help to keep the turkey moist and flavorful.
  • Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165°F.
  • Let the turkey rest for at least 30 minutes before carving. This will help the juices to redistribute throughout the turkey, resulting in a more tender and flavorful bird.

Conclusion:

The Drunken Turkey is a delicious and festive dish that is perfect for any special occasion. By following the tips above, you can ensure that your turkey turns out moist, flavorful, and perfectly cooked. So next time you're looking for a special dish to serve at your next gathering, give the Drunken Turkey a try.

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