Ingredients
Instructions
- 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!