Mexican Drunken Turkey

"Posted this on request for "cognac-marinated turkey". Total cooking time usually ranges from 2 to 3 hours depending on the size of the turkey. Prep time is a guess, and does not include marinating time. Serving size is also an estimation."
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Ready In:
2hrs 15mins




  • Defrost turkey.
  • Remove giblets and wash with cold water inside and out.
  • Pat dry.
  • Sprinkle with salt, pepper and coriander inside and out.
  • Tie the wings and drumsticks.
  • (Ordinary sewing thread will work just fine) Peel the garlic cloves and crush.
  • Mix the crushed garlic with the butter and the cognac.
  • Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour.
  • Preheat oven to 350 degrees.
  • Baste the turkey with the chicken broth and wine.
  • Do it gently so you don’t rub off the garlic paste.
  • Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth.
  • If your oven isn’t very accurate turn the pan a few times during baking.
  • After about 90 minutes of cooking remove the aluminum foil cover.
  • Sprinkle with paprika all over and raise the oven temperature to 500 degrees.
  • Stop basting.
  • This will allow the turkey skin to brown and crisp.
  • Continue cooking until the skin is crisp and not watery or greasy.
  • Flip the turkey so it crisps on the other side as well.
  • If you are butchering your own turkey feed it two glasses of wine or cognac the day before.
  • It really does make a difference in the cooked flavor.

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