Good Old Fashioned Drunken Turkey

This recipe came from much interest in the whiskey sitting in my cabinet for much too long. I was sure that people kept it around for some reason. I tried a sip...not bad. Decided my turkey might enjoy some too. Turns out the turkey liked it even better than I did! Hope you will to.

• Ready In: 4 hrs 50 mins
• Yields: 1 turkey

Ingredients

• 1  turkey (>22 pounds)
•  old expensive  whiskey
•  olive oil
•  marjoram
•  aromatic  vegetables, scraps (carrots, onions, celery, etc.)
•  flour

Directions

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!