Thanksgiving Dinner - Drunken Turkey

When speaking of a Drunken Turkey at one's Thanksgiving Dinner, one hopes the term does not refer the time Aunt Betty's third husband absconded with the Jack Daniels that Granny was using in the kitchen. The preferred Drunken Turkey would be the roasted bird, having been previously marinated or brined in a spirited liquid.

The whole question, "to brine or not to brine," has become a heated issue, with adamant claims of scientific foundations, talk of osmosis and reverse osmosis, saline balance and reverence for the flavors Nature intended. Having avoided high school chemistry in favor of extra courses in Shakespeare, I can only refer to Falstaff who definitely favored meat soaked in liquor of any kind. As to what Nature intended, that would be teeth and claws shredding flesh raw in the bush, and I don't think even Falstaff was equipped for that.

I do know Alice Waters recommends leaving the turkey in brine for up to 72 hours. That is quite different from the overnight soaks suggested in most recipes. As I understand it, the salt water (brine) draws fluid out of the turkey for the first 12 hours or so. Then the balance of salt to fresh gradually shifts, and fluid moves back into the meat, carrying with it any flavors infused in the brine. Whatever the science might be, in my experience a briefly brined bird is dry and salty, but a bird that has luxuriated in its own little whiskey spa for 36 to 48 hours is juicy and delicious.  That sort of Drunken Turkey is heartily welcome at my Thanksgiving Dinner.

Recipe: Drunken Turkey

This is not the place to use top shelf imported Irish whiskey. The plastic bottle of El Cheapo from the corner drug store would be just swell.

14 to 18 lb. fresh turkey, rinsed, giblets removed.
1 lb. salt
2 lbs. raw sugar
2 - 3 c. bourbon
1/4 c. molasses
1/4 c. whole cloves
1/4 c. whole peppercorns
1 gallon cold water

Place turkey in an ice chest. Combine rest of ingredients and pour over turkey, making certain it fills both cavities. Add more cold water and ice to completely cover the turkey.
Set in a cool spot for a minimum of 24 hours; 36 to 48 hours preferred, but no more than 72 hours.
Add ice periodically to keep the brining temperature around 40 degrees. (remove water as needed to add ice.)
On the morning of your feast, drain and discard the brining liquid. Rinse the turkey thoroughly with cool water and pat dry. Stuff and roast as you would a fresh bird.