DRUNKEN TURKEY
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.
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Di eo Lebona
[email protected]This is my favorite turkey recipe. It's simple to make and always turns out delicious.
Joy Chowdhury
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The turkey is always moist and flavorful, and the gravy is to die for.
Mahbod
[email protected]This recipe is a must-try for anyone who loves turkey. It's easy to make and always turns out perfectly.
Curtiss Prather
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The turkey was so flavorful and moist, and the gravy was amazing.
Brallan Portillo
[email protected]I made this recipe for Thanksgiving and it was a huge hit. Everyone loved it!
Beatrice Chelangat
[email protected]This is the best turkey recipe I've ever tried. The meat was so tender and juicy, and the skin was perfectly crispy.
Saeed Saeed
[email protected]I would give this recipe 5 stars if it wasn't for the fact that it takes so long to cook. I had to start it in the morning in order to have it ready for dinner.
Felix Pacheco
[email protected]I've tried this recipe twice now and both times the turkey was delicious. It's definitely a keeper.
Joel Cruz
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the turkey was still undercooked.
Md robe
[email protected]I'm not sure what went wrong, but my turkey came out dry and overcooked. I followed the recipe exactly, so I'm not sure what happened.
Saban Legacy
[email protected]I love that this recipe uses beer instead of wine. It gives the turkey a unique flavor that is sure to impress your guests.
Minahil Irfan
[email protected]I've been making this recipe for years and it never disappoints. My family and friends always rave about it.
islamic video
[email protected]This is my new go-to turkey recipe. It's easy to make and always turns out perfectly.
Mahamodul Hasan Rahat
[email protected]I was hesitant to try this recipe because I'm not a big fan of beer, but I was pleasantly surprised. The beer added a subtle flavor that really complemented the turkey.
Magdalene bamson
[email protected]This recipe is a game-changer! The turkey came out incredibly juicy and flavorful, with a perfect balance of herbs and spices.