-
1
Rub turkey with olive oil massaging it gently and roughly alternatively the turkey likes to be fondled for some reason.
-
2
Then sprinkle the marjoram over the bird.
-
3
Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs!
-
4
Using the needle and syringe, inject the turkey with 1/2 cup of old expensive whiskey in various locations.
-
5
When you are sure you have enough alcohol in it, spread its legs and throw in some marjoram then tress the cavity.
-
6
Loosely cover the bird with aluminum foil.
-
7
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).
-
8
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.
-
9
To make gravy: Take the bird out of the pan to cut.
-
10
Skim off the gunk and take out the remains of the vegetable scraps.
-
11
Put the pan over a burner on the stove and turn on medium heat.
-
12
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.
-
13
Throw in some scraps of meat and reduce liquid by 1/3.
-
14
Have a drink of whiskey and enjoy!
