I thought the craziness surrounding turkey preparation reached
its climax a few years ago when people got all goofy about deep frying their
Thanksgiving Day birds. I was wrong. Local tavern owner Paul Hurley has come up
with a new way to dress up Turkey Tom this Thursday, and unfortunately it’s not with
dressing but vodka, giving new meaning to the term party fowl.
Though clearly under the appropriate drinking age of 21, Hurley’s birds are getting all liquored up just in time for Thursday dinner at O’Casey’s Tavern, and apparently these gobblers pack a punch because patrons must be 21 to eat and the tavern’s offering free taxi rides home. The turkeys are infused with 100-proof Georgi Vodka for three days, have a base made with peach, raspberry, cherry and apple vodka and are served with vodka laced gravy. I know holidays tend to drive people to drink, but this seems a little much. Or perhaps Hurley was just attempting to kill two birds with one stone.
