Turkeys with a twist

District 10
This bistro wine bar does one for the dipsomaniacs. The juices are drained from the roast turkey and mixed with Bell’s whisky ($98). The smoky and peat flavoured jus is then drizzled over the fowl. Also accompanied by fresh cranberry sauce.
Available as takeaway, call 6738 4788 (before 23 December) to order.
10 Windstedt Road #01-17.

Marina Mandarin Singapore
Head chef Aw Yeong of Peach Blossoms rustles up the Fortune Herbal Turkey ($128) by combining traditional Chinese cooking methods with a marinade of ginseng, tong sum and dong quai. The result is a herbal jus reminiscent of a nourishing Chinese soup that goes surprisingly well with the festive fowl.
Available for takeaway, call 6845 1111 three days in advance (before 22 December) to order.
6 Raffles Boulevard, Marina Square.

The Song of India
Trust chef Milind Sovani to transform the traditional Christmas staple into a full-flavoured Indian interpretation. His stuffed Tandoori Turkey ($95) is marinated in a specially concocted tandoori paste, and then slow-cooked in a clay oven to intensify the spice flavours. If you’re feeling indulgent, go for the morel biryani-stuffed whole tandoori turkey ($115).
Available for takeaway between 24 and 26 December, call 6836 0055 (before 24 December) to order.
33 Scotts Road.

Goodwood Park Hotel Singapore
The Hainanese turkey ($188) is a guaranteed hit with local food fanatics looking for a little familiarity amongst the western-influenced Christmas offerings. Similar to preparing chicken rice, the turkey is poached for two hours in superior chicken stock, with the addition of spring onions, pandan leaves, ginger, garlic and a few secret ingredients. 12 Hainanese rice balls and accompanying condiments (dark soy sauce, chilli and minced ginger) provide the final authentic touch.
Available for takeaway from the Deli, call 6730 1867/1868 (before 23 December) to order.
22 Scotts Road.