Hurley, the owner of O'Casey's Tavern on East 41st Street, said his mother came up with the idea in Ireland 15 years ago. "On Christmas, my mom said, 'Why not try some vodka in the turkey?'" Hurley said.
I like the way his mother thinks.
Although the bird will have a strong vodka flavor, a lot of the alcohol content will evaporate in the oven, said chef Paul Loftus. So to ensure a strong kick, Loftus will add plenty of sauce – and we do mean sauce – to the cooked gravy, which he'll serve with a straw. And in case this still isn't enough of a hit, each serving of bird will include a turkey-embedded reservoir with a fruit-flavored vodka shot and a straw, allowing diners to eat, drink and be merry – all in a single bite.
Tell me more.
Yesterday marked the first step of the process, with Loftus injecting 8 ounces of the vodka into each of the 20-pound birds.
Wait a minute... Forgot the turkey! Inject the vodka into me directly!
He'll continue the process every six hours for the next three days, giving the turkey more than half a week to soak up a half-gallon of hooch. Loftus is also using apple, lemon, peach, orange and cherry vodka for a fruity finale. And, of course, the chef recommends pairing the meal with vodka martinis. The $29.95 meal includes a hefty serving of sauced turkey, sage and sausage stuffing, cranberry sauce, sweet potatoes and a cab to anywhere in Manhattan.
What a deal!
Already, more than 125 holiday boozers have signed up for the feast. Those who want to eat at home but don't want to cook can pick up the whole cooked bird at the pub for $69.
Must remember this for next year. Must remember this for next year. Must remember this for next year...