Tanked Turkey: Booze-Infused Thanksgiving Turkey Recipes

by Lanee Lee
( November 20th, 2012 )

Thanksgiving is a time to gather with family and friends; be grateful for all the blessings life has bestowed. And a little booze never hurt either. Maybe your family, like mine, doesn’t drink. Since bringing wine or a good bourbon to Thanksgiving dinner would be considered a party foul, you can always bring an alcohol-infused fowl instead.

Alcohol Turkey Recipes

Here are some of my favorite Turkey recipes with alcohol:

  • Magic Hat Brewing Company’s Beer Basted Turkey Recipe

Prep Time – 30 minutes

Cook Time – 5 hours, 30 minutes

Total Time - 6 hours


1 Turkey (12-18 lbs, thawed, giblets removed)

Stuffing of choice (if desired)

Salt and pepper

1 stick unsalted/sweet butter

2 (12-ounce bottles) Magic Hat #9 or Ale of Your Choice


Adjust the oven racks so the turkey will fit in the oven. Preheat the oven to 325 degrees F.

Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season inside and out with salt and pepper.

Stuff the bird, if desired. If you are not making stuffing, insert in the body cavity something that will flavor the meat. Use all of some of the following: a halved lemon or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf.

Place the turkey in a roasting pan.

Melt the butter. Stir in one bottle of ale. Pour the butter-beer mixture over the turkey.

Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees F. If stuffed, the stuffing should register at least 160 degrees F.

Baste every 20 minutes or so with the beer-butter and pan juices that have accumulated in bottom of the roasting pan. About halfway through the cooking, pour the remaining bottle of beer over the turkey and continue basting.

Cover the breast and drumsticks with foil if they start browning too early.

This recipe not only looks tasty (it took 5 years for the author to perfect it), but it also includes entertaining references to Clint Eastwood and the whiskey gods.

  • 100-Proof Vodka Turkey from Paul Loftus, Executive Chef of PD O’Hurley’s West End

14 lb turkey
2 bunch thyme
2 bunch oregano
2 bunch sage
1 carrot, peeled and diced
1 onion, peeled and diced
2 stems celery, diced
6 oz olive oil
8 oz fresh cranberries
4 oz Georgi Vodka each in the following flavors: peach, apple, cherry, orange and lemon
8 oz Georgi Blue Vodka (100 proof)

Put turkey breast-down the night before with the diced vegetables, one bunch each of fresh herbs, cranberries and 4 oz of each flavored vodka. Refrigerate to marinate. On the morning of Thanksgiving, turn the turkey breast-up and cover with herbs and vegetables. Roast in oven at 375 degrees for three hours.

Blend the remaining fresh herbs, olive oil and Georgi Vodka Blue and inject into turkey.

Here’s the 3-cup tequila rub: One cup of tequila goes into the turkey rub, one cup is injected into the turkey and the final cup is poured over the turkey.

Happy Thanksgiving!

Photo courtesy of Dina-Roberts Wakulczyk, flickr.

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On November 20th, 2012 at 6:48 pm, Lauren said:

LOVE THIS recipe! I found a Tandoori Spice Turkey recipe today that I’m also really excited about. I think I just need to host multiple Thanksgivings so I can try everything.

On November 21st, 2012 at 12:13 am, Lanee Lee - WanderLush Diary said:

Which one do you love? I think the 100 proof looks most intriguing! Yes, agreed on multiple Thanksgiving, each one with a theme. Indian Thanksgiving at your house then?

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