Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Hell's Turkey [so good it must be a sin]

Recipe Link: http://www.eatdangerously.com/turkey_from_hell.html

List of Ingredients




for those of delicate senses and a whole LOT of Freudian problems this recipe might seem to sexual. Go elsewhere.

aka The Turkey From Hell
check out the site and the book.

It is necessary to eat and drink well if you
want to succeed. Some would say it is an
oral fixation alla Freud. We say that making
big turkeys attracts girls in teeny tiny black
cocktail dresses. Fixate on that. The rule of
thumb for big turkeys is one case of wine for
every 10 lbs.


1 kosher organic turkey (>22 pounds)
old expensive whiskey
olive oil
marjoram
aromatic vegetable scraps (for you mortals:
means carrots, onions, celery, etc.)
flour
1 needle and syringe Turkey Injecting kit



Recipe



Rub turkey with olive oil massaging it gently
and roughly alternatively . Do not (in case you didn't read me
the first time: DO NOT) give preferential
treatment to the left side or the right side of
the turkey, rub both sides equally.

Then sprinkle the marjoram over the bird.

Using the needle and syringe, inject the
turkey with 1/2 cup of old expensive whiskey
in various locations. Now that you are sure
this bird’s been duly massaged and that there’s enough alcohol in it, spread
the legs. It should be moist inside. Throw in some marjoram then tress
the cavity. Oh, and loosely cover the bird with aluminum (atomic #13) 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:
16-20 pounds at 325F for 3.75-4.5 hours until the internal turkey temperature is 185F
20-24 pounds 4.5-5.5 hours until the 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
sorry remains of the vegetable scraps. Put
the pan over a burner on the stove and turn
on medium heat. Make a slurry 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.

Cut and serve.
Serves a gaggle of geese.