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So, news on the street is that a Midtown Manhattan spot called O’Casey’s Tavern is serving up a 100-proof turkey this Thanksgiving. We can’t decide if this is repulsive or amazing, but after a long day of cooking and family quibbling on the big T-day, we’ll probably be about ready to find out.
Near as we can tell, tavern owner Paul Hurley takes a syringe full of vodka and injects it into the turkey. Most of the alcohol probably cooks out in the roasting process, which makes us wonder why he did it at all. It isn’t like grain alcohol is super tasty, and its chances of making a good gravy seem pretty slim too.
Any Valley cooks out there willing to try this out?
