You don’t necessarily have to follow all of these directions but the recipe is a good 1.
Ingredients:
1 Wild Turkey (the bird not the whiskey) picked and dressed
2 Cups Mayonnaise
1 Tablespoon Rubbed Sage
2 Teaspoon Black Pepper
1 Teaspoon Salt
1 Turkey size Reynolds brown in bag
1 Bottle Wild Turkey (the whiskey not the bird)
We can only use quality ingredients so be sure to check the whiskey. Now rinse the bird and pat dry. Mix together the spices and mayo and add a splash of whiskey to the mixture and drink 1 yourself. Preheat oven to 350 degrees. This next step is going is going to be messy, so take shot for courage. Roll up your sleeves and place the bird in the bag. Using both hands rub the mayo mixture on the inside and outside of the bird. You don’t have to get mayo and spices above your elbows, but it won’t hurt anything. Wash your hands just enough to handle the bottle and have a drink. Now clean the spiced mayo from your face, the cabinets, kitchen table, stove and refrigerator. Close and tie the bag. Place bagged bird in a large poster ran. Sample the whiskey. Placed smeared, bagged and panned turkey into ovend. Cook for 1 ½-2 hours do not overcook, internal temperature should be 180 degrees. Have a friend or family member keep an eye on the cooking while you take a nap. Have someone wake you up when turkey is done, let it rest for 10 minutes, carve and enjoy.
Do it outdoors.
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