Scrivener.net

If you'll be cooking your own, try the ever-more-popular "beer can turkey" -- turkey deliciously steamed from the inside with beer from a can inserted you know where during the grilling process -- allegedly leaving it "unbelievably juicy" while also draining off the fat and "producing a crackling crisp skin every time".

Here's a recipe ...

"... Holding the turkey upright, with the opening of the body cavity at the bottom, lower it onto the beer can so that the fits into the cavity..."

...and videos illustrating cooking how tos. Note: You may need a larger than regular-sized beer can, like a 32-oz Fosters or Heineken mini-keg.

(Personally I find this a lot more appealing than deep-frying the dang thing.)

If on the other hand you are an urban type who's planning on having others cook for you, and you happen to be in New York City, you might consider dropping in at O'Casey's Tavern on East 41st Street...

A Tipsy Turkey Dinner

... "It's a turkey you can eat and drink at the same time, but you'll need a cab home," said pub owner Paul Hurley, who will serve up birds injected with 100-proof Georgi vodka. "There's an ounce of vodka in every bite."

Hurley, the owner of O'Casey's, said his mother came up with the idea in Ireland 15 years ago.

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.

[Sunday] marked the first step of the process, with Loftus injecting 8 ounces of the vodka into each of the 20-pound birds. He'll continue the process every six hours until Thursday, 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...

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. [NY Post]

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