Food

Nightmares Before Thanksgiving: Vodka-Infused Turkey

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Paul Hurley, owner of O’Casey’s Tavern on East 41st Street, has introduced in time for Thanksgiving an alcoholic turkey. The turkey is not fortified, as we immediately presumed, with Wild Turkey bourbon — which would strike us as an appropriate blend, both poetically and palate-wise — nor with, as other recipes demand, brandy or an inserted can of beer — but with 100 proof peach, raspberry, cherry and apple Giorgi vodka, as is the gravy. Hurley charges $29.95 for a full Thanksgiving dinner featuring this repulsive centerpiece, and promises “an ounce of vodka in every bite.” It might be worth it just to meet the 125 diners he claims have already signed up for it.

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