How To make Drunken Turkey
Ingredients
12
pound
turkey
2
pound
mixed dried fruit
1
cup
golden raisins
4
each
granny smith apples,
4
each
oranges, juice from
1
cn
chiles chipotles (92.5 oz)
3
cup
tequila
3
cup
grand marnier
2
each
butter, sticks, cut into 1-inch wedges
Directions:
Preheat oven to 325F. 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 1/2 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 1/4 inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 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.
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How to cook a Turkey (the drunk way)!!!
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Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious recipes, including two Turkey recipes!
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No one smokes a turkey like this, but you should #turkey #thanksgiving #bbq
Hey everyone, With the holiday season in full swing it’s time to talk about how to make that incredible smoked turkey! I don’t know that there is a better turkey cooker out there than a Char-Griller Akorn and with the Auto Kamdo that statement just becomes even more true as time goes on. This year I wanted to give something a try that I’ve always thought about but never seen done and that is the Beer Can Turkey! While I dont think the beer can technique does much for actually flavoring a chicken or in this case a turkey, I think from a thermodynamics standpoint of helping dark and white meat cook at two different speeds, I believe this may be a great answer to cooking a Thanksgiving bird that wows all your guest. Oh, and it looks really cool at the same time. This is a really simple cook that was done in just under three hours and I think turned out fantastic. If you try it, let me know how it turns out for you as well. #turkey #thanksgiving #bbq
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Ingredients :
1 12 to 15 pound turkey
4 TBSP of your favorite poultry rub
2 TBSP of a SPG mix
8 ounces of your favorite poultry injection
1 pint beer of your choice
1 bottle of spray butter
Recipe :
Remove the turkey from the bag, remove the neck, giblets, tail, and pop out the thermometer from the turkey.
Mix injection and put it into the bird focusing mainly on the breast but hitting all other areas as well.
On a wire rack in a foil pan start on the back of the turkey and apply half of the rubs.
Flip the turkey over and apply the other half of the rubs then place the turkey back in the refrigerator for two hours.
Light the Akorn Auto Kamado with two pieces of hickory wood and bring it up to 300 degrees.
Remove the turkey from the refrigerator, open the beer and remove two ounces from the can then place the turkey carefully on the can so it is in a sitting position.
Use some toothpicks or skewers to hold the wings to the breast and place the turkey in the center of the grate.
After an hour of cooking, place a temperature probe in the thickest part of the breast of the turkey and baste or spray with butter.
Let the turkey go until an internal temperature of 165 is reached in the breast which should be a total cook time of between 2.5 and 3 hours.
Remove from the cooker, slice and serve.
Barefoot Contessa’s Herb-Roasted Turkey Breast | Barefoot Contessa: Cook Like a Pro | Food Network
Ina's turkey breast could not be easier to make! There's no need to carve the entire bird.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herb-Roasted Turkey Breast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 40 min
Prep: 25 min
Inactive: 15 min
Cook: 2 hr
Yield: 6 servings
Ingredients
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Directions
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
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Barefoot Contessa’s Herb-Roasted Turkey Breast | Barefoot Contessa: Cook Like a Pro | Food Network