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This is the Best Turkey Recipe for Your Holiday Dinner

If you’ve been tasked with cooking a big dinner for the holidays, that doesn’t mean the menu is set for you. Creativity is the key to a memorable feast. Well, creativity and baking alcohol into your turkey (obviously). Try this spicy, boozy bird and you’ll be turning down requests to cook next yea – and the year after, and the year after

It’s your turn to host Christmas dinner… but you’ve left it to the last minute.


But this doesn’t have to mean calling your mom for her age-old recipes, ‘cause we’re here to save the day and put a little kick into your festive offerings with this Raging Turkey.

Best served to an adult crowd with open minds, this is a surprisingly simple way to send them home raving about your cooking abilities. (They might be slurring their words, but a compliment is a compliment).

So if the idea of a bit of spice and booze in your meal appeals, give this turkey a try.


What You’ll Need:
1 neckless turkey (approximately 22 lbs.), “empty”
1 cup of whiskey (minimum, of course)
1 white onion, chopped
1 can of chipotle peppers in adobe sauce (seeded, unless you want to drink milk all night
½ cup garlic, minced
1 jar of roasted red peppers (2 fresh ones are ok if that’s all you have), drained and chopped
Turkey roasting bag
Roasting pan
Food processor (optional)
Meat thermometer


1. Preheat oven to 325 degrees

2. In a bowl, mix up your peppers, onion, whiskey and garlic. When they’re smooth, spoon them into the cavity of the bird. Yum. It doesn’t hurt to make a little extra for basting, but just using whiskey works, too.

3. Make sure your chipotles are seedless and mince them up with a knife, or better yet, a food processor. They should have a sauce-like consistency if possible.

4. Rub half of those peppers all over the outside of the turkey, then send the rest to join the whiskey sauce inside. 

5. Follow the roasting bag instructions and seal it up. Place it on the roasting pan, and into the oven it goes. You shouldn’t need to baste, but check it halfway to see how it’s doing. Pour on some whiskey if it (or your party) needs some help.

6. Leave it to bake for approximately 3.5 hours, at which point you’ll want to check the temperature and colour of the thigh meat. It should read 180 F at the bone, the juices should run clear and there should be no pink meat where you inserted the thermometer.

7. When it’s ready, let it sit for 10-15 minutes before slicing.

8. Serve with potatoes and other root vegetables that won’t conflict with the peppers and the spice.

And whiskey cocktails, but that’s a given.


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Lydia Nutbrown