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.
How To make Drunken Turkey's Videos
Thanksgiving/Christmas Easy delicious turkey with white wine
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.
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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
DRUNKEN TURKEY FUSION CHRISTMAS / CLIVE DEV
Chennai to Ireland food channel and Author Clive Dev's kitchen aims to share traditional, new and exotic recipes made with healthy and wholesome ingredients. We focus on providing ideas to food lovers and believers of healthy living equally. We firmly believe that home made food is healthy food as we know what is in the pot. Most of the ingredients can be sourced locally and the others are widely and easily available in supermarkets. Some of the recipes have been handed down the generations and we have added our signatory twist to it. Other recipes are a result of family discussions around the dining table. Each new recipe is tried, tested and tasted before the video is uploaded and made available for public use. THANK YOU FOR WATCHING. PLEASE SUBSCRIBE OUR YOUTUBE CHANNEL / CLIVE DEV
Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious recipes, including two Turkey recipes!
#GordonRamsay #Cooking #ThanksGiving
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Drunk Turkey with Aldi Wine & Foster's Beer~
I have been making all of my holiday turkeys this way for years. It makes the most tender and delicious meat. So simple and so delicious! Also, you folks loving to shop at Aldi as much as I do will truly enjoy their wine selection as well! Smart shoppers certainly won't be disappointed! We never are with Aldi!
Enjoy and thanks for watching! xo
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Beer Can Turkey 101: Master the Art of Succulent, Juicy Poultry
Beer Can Chicken is a BBQ classic, so I thought why not employ this technique when cooking a turkey? No matter your feelings on if cooking poultry on a can provides any moisture benefit or not, people love to cook poultry on a beer can. Plus it is fun!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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