This Thanksgiving, Kingbird at The Watergate Hotel is playing around with the property’s infamous past. Dubbed the Break-in Turkey, this chef Sébastien Giannini special involves a turkey roulade that’s stuffed with Black Truffle Mousseline and aromatized with Japanese Suntory Whisky. It’s then cooked a la plancha to color the skin, before being stuffed inside a modified 750 ml whiskey bottle and steamed for a little over half an hour. The result is an incredibly tender, flavorful dish that invites diners to “break-in” to the bottle to enjoy. The dish serves between two and four people and will be available from November 25-28 at dinner only.