Drunken Turkey. Drunken Turkey is a Spanish dish that makes up the third course in a three-part meal that constitutes a traditional Alicantine turkey feast. If your pot won't accommodate the turkey, cut the breast halves in half crosswise. We've added a little extra brandy to the dish as it finishes cooking because we like the complexity it lends—for subtler.

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. Then sprinkle the marjoram over the bird. You can cook Drunken Turkey using 4 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Drunken Turkey

It's 17 lb of Turkey.
It's 1 bottle of garlic and herb marinade.
You need of Cajun seasoning.
It's 1 can of Foster beer.

Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs! Rinse turkey and pat dry inside and out. Combine dried fruit, raisins, and apples in a medium-size bowl. I love beer butt chicken so I figured why not turkey.

Drunken Turkey instructions

Marinade turkey with the garlic and herb a day before. Leave in fridge over night then sprinkle seasoning all over and rub on turkey..
Place in the grill with foil over pan and cook for 4 hrs at 350 F.

But have you ever sat a turkey on a little beer can?? Be sure to use the juices to make the best gravey you have ever tried. The Drunken Turkey Sandwich is born! I love this sandwich because it takes some of the classic elements of Thanksgiving and transforms them into something novel and exciting. The Beer Bread really sets this sandwich apart so I highly recommend you taking an hour to bake up a loaf of that most incredible bread.