Savory Whiskey-Infused Roast Turkey
Elevate your holiday feast with this Savory Whiskey-Infused Roast Turkey, a recipe born from a desire to showcase the hidden potential of that old bottle of whiskey gathering dust in your cabinet. This moist, flavorful turkey is enhanced with the deep undertones of whiskey, complemented by aromatic herbs and spices. Marjoram adds a fragrant touch, while the technique of injecting the bird with whiskey ensures every bite is bursting with flavor. Perfect for gatherings, this turkey not only tastes incredible but also becomes the centerpiece of the table, sparking interest and making memories. With its rich flavors and tender meat, it’s sure to leave your guests begging for seconds—and the recipe. Cheers to a delicious feast!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
turkey
1 ((>22 pounds, cleaned and patted dry))
old expensive whiskey
1/2 cup ((for injecting and basting))
olive oil
1/4 cup ((for rubbing and marinating))
marjoram
1 tablespoon ((dried or fresh, for seasoning))
aromatic vegetables
4 cups ((scraps such as carrots, onions, celery, etc.))
flour
3 tablespoons ((for thickening the gravy))
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Savory Whiskey-Infused Roast Turkey unique?
This recipe utilizes a unique technique of injecting the turkey with expensive whiskey to provide deep undertones and ensure the meat remains incredibly moist and flavorful.
What type of whiskey should I use for this turkey?
The recipe suggests using an old, expensive whiskey to provide a complex flavor profile, though any high-quality whiskey you enjoy will work.
What size turkey is recommended for this recipe?
This recipe is designed for a large turkey weighing over 22 pounds, which makes it an ideal centerpiece for large holiday gatherings.
How do I prepare the turkey before roasting?
The turkey should be thoroughly cleaned and patted dry before applying the olive oil rub and injecting it with the whiskey.
What role does marjoram play in the seasoning?
Marjoram adds a fragrant, floral, and slightly woody touch that complements the deep notes of the whiskey and the natural flavor of the roast turkey.
Can I use fresh marjoram instead of dried?
Yes, you can use either dried or fresh marjoram depending on your preference and availability.
Why is olive oil used in this recipe?
Olive oil is used for rubbing the skin and marinating the bird, which helps the seasonings stick and promotes a golden, crispy skin.
How much whiskey is needed for the injection?
The recipe calls for 1/2 cup of whiskey, which is used for both injecting into the meat and basting the bird during the roasting process.
What should I do with the aromatic vegetables?
The 4 cups of aromatic vegetable scraps like carrots, onions, and celery are used to provide flavor in the roasting pan and serve as a base for the gravy.
How is the gravy thickened for this recipe?
The recipe includes 3 tablespoons of flour specifically for thickening the pan drippings into a rich, savory gravy.
Is the alcohol content safe for everyone?
Most of the alcohol content in the whiskey evaporates during the long roasting process, leaving behind the rich flavor without the high alcohol volume.
How does the whiskey injection affect the meat?
Injecting the bird ensures that the whiskey flavor penetrates deep into the breast and leg meat, rather than just sitting on the surface.
What are the main tags associated with this recipe?
The recipe is tagged with turkey, whiskey, thanksgiving, holiday recipe, roast, gravy, aromatic, and marjoram.
Is this recipe suitable for Thanksgiving?
Yes, it is explicitly described as a holiday feast centerpiece, making it perfect for Thanksgiving or Christmas dinners.
Can I substitute the whiskey with another spirit?
While whiskey is the intended flavor, bourbon or a dark rum could provide a similar depth, though the flavor profile will shift.
How many people will a 22-pound turkey serve?
A turkey of this size typically serves approximately 15 to 20 people, depending on the number of side dishes provided.
Should I baste the turkey during cooking?
Yes, using the whiskey and oil mixture for basting helps maintain moisture and adds extra flavor to the skin.
Can I use other aromatic vegetables besides carrots and celery?
Certainly, you can use any aromatic scraps such as leeks, garlic, or parsnips to enhance the roasting juices.
What is the benefit of patting the turkey dry?
Patting the turkey dry is essential for achieving a crispy skin, as excess moisture on the surface can cause the skin to steam rather than roast.
Does this recipe include a stuffing?
The provided ingredients focus on the turkey and gravy; stuffing would be a separate preparation or can be cooked inside the cavity if preferred.
Can I use a smaller turkey with this recipe?
Yes, but you should adjust the amount of whiskey injection and olive oil rub proportionately for a smaller bird.
What if I don't have a meat injector?
While injection is recommended for the best flavor, you can increase the basting frequency or marinate the bird longer if an injector is unavailable.
How long should I roast a turkey of this size?
Generally, a turkey takes about 13 to 15 minutes per pound at 325 degrees Fahrenheit, but always use a meat thermometer to ensure it reaches 165 degrees.
Is marjoram similar to oregano?
Yes, marjoram is in the same family as oregano but has a sweeter, more delicate flavor that pairs excellently with poultry.
Can I make the gravy ahead of time?
The gravy is best made using the fresh drippings from the roasting pan after the turkey is finished cooking.
Will the turkey taste strongly of alcohol?
No, it will have the deep, woody, and caramel-like undertones of the whiskey rather than a harsh alcoholic taste.
What can I do with the leftovers?
The whiskey-infused meat makes for excellent sandwiches, soups, or turkey pot pies the next day.
Is this a difficult recipe for beginners?
The injection technique is the most advanced part, but overall the recipe is straightforward for anyone comfortable roasting a large bird.
Can I use bourbon instead of whiskey?
Yes, bourbon is a type of whiskey and its natural sweetness works very well with the savory marjoram and turkey meat.
Why use vegetable scraps for the roasting pan?
Using scraps is a sustainable way to build a flavor base for your gravy while preventing the turkey drippings from burning on the bottom of the pan.