Best Mexican Drunken Turkey Recipes

MEXICAN DRUNKEN TURKEY

Steps:

• Defrost turkey.
• Remove giblets and wash with cold water inside and out.
• Pat dry.
• Sprinkle with salt, pepper and coriander inside and out.
• Tie the wings and drumsticks.
• (Ordinary sewing thread will work just fine) Peel the garlic cloves and crush.
• Mix the crushed garlic with the butter and the cognac.
• Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour.
• Preheat oven to 350 degrees.
• Baste the turkey with the chicken broth and wine.
• Do it gently so you don’t rub off the garlic paste.
• Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth.
• If your oven isn’t very accurate turn the pan a few times during baking.
• After about 90 minutes of cooking remove the aluminum foil cover.
• Sprinkle with paprika all over and raise the oven temperature to 500 degrees.
• Stop basting.
• This will allow the turkey skin to brown and crisp.
• Continue cooking until the skin is crisp and not watery or greasy.
• Flip the turkey so it crisps on the other side as well.
• If you are butchering your own turkey feed it two glasses of wine or cognac the day before.
• It really does make a difference in the cooked flavor.

GOOD OLD FASHIONED DRUNKEN TURKEY

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!

DRUNK TURKEY

Steps:

• Thaw the turkey and place in a roasting pan. Put 2 sticks of butter in the cavity of the turkey. Take 1/2 stick of butter and rub on the turkey itself. Pour 1/4 can of beer in the bottom of the roasting pan. Place desired amount of seasonings in the beer can (we love tons of flavor, so we use about 1 tablespoons each of garlic salt, cajun seasoning and greek seasoning and 1 teaspoons of onion salt. Place can into the cavity of turkey, top first. Leave the can sticking out of the cavity a couple of inches. Pat seasonings on the buttered turkey. Cover with aluminum foil. Cook as directed on bird.

CROCK POT MEXICAN TURKEY

Steps:

• Place turkey thighs in crock pot.
• Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
• Cover and cook on low for 10-12 hours.
• Remove turkey from crock pot, shred meat and discard the bones.
• Return the meat to the pot and stir to mix sauce and meat thoroughly.
• Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.

MEXICAN TURKEY ROLL-UPS

Steps:

• In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.

DRUNK TURKEY BITES

Steps:

• Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
• Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
• Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.