Thanksgiving Recipes

Thanksgiving Holiday Menu
Bourbon Barrel Foods
Thanksgiving Holiday Recipes
Serves 10-12
12-14 lb turkey, rinsed and patted dry
1 ½ sticks butter
½ cup Bluegrass Soy Sauce
¼ cup toasted sesame oil
½ cup chopped scallions, plus 6 whole scallions
¼ cup Bourbon Smoked Sugar
3 tablespoons grated ginger
3” piece ginger, thinly sliced
1 teaspoon red pepper akes
Bourbon Smoked Salt, to taste
Bourbon Smoked Pepper, to taste
3 cups low-sodium chicken stock
1. Place turkey on a rack inside a roasting pan and
leave to come to room temperature, about 1 hour.
2. In a medium saucepan, melt butter. Whisk in soy
sauce, sesame oil, minced scallions, sugar, grated
ginger and red pepper akes; let cool slightly. Pour
the butter into a small bowl and refrigerate until
spreadable.
BLUEGRASS SOY, SESAME, AND
GINGER BUTTER TURKEY
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3. Preheat oven to 400 degrees. Loosen the skin
between the breasts and thighs with your ngers.
Spread the chilled butter underneath the skin evenly.
Slather butter all over the outside of the turkey. Stuff
the cavity of the turkey with the whole scallions and
ginger slices. Truss legs and tuck wingtips underneath
the turkey. Pour any remaining of the soy butter over
the top. Season with smoked pepper and a little
smoked salt, using less salt, especially if the turkey
was brined.
4. Roast turkey for 30 minutes. Add the stock to the
pan and tent turkey with aluminum foil if turkey is
already starting to heavily brown. Continue to roast
for about 1 hour and 35 minutes. An instant-read
thermometer should register 155-160 degrees when
inserted into the thickest part of the thigh, avoiding
the bone.
5. Remove from the oven, transfer to a cutting board,
cover with foil and allow to rest for 30 minutes. Skim
fat off the pan juices. Carve and serve turkey with
the pan juices or use to make a gravy.
Makes enough for 1 turkey
4½ teaspoons whole cumin seeds
4½ teaspoons Bourbon Smoked Paprika
1½ teaspoons Bourbon Smoked Chili Powder
3 tablespoons Bourbon Smoked Sugar
1 tablespoons ground sage
4 ½ teaspoons Bourbon Smoked Salt
2 ½ teaspoons Bourbon Smoked Pepper
BOURBON BARREL TURKEY RUB
1. Toast cumin seeds in a small skillet over
medium heat, stirring occasionally, until
fragrant, about 5 minutes. Allow to cool
for 5 minutes, then grind in a clean coffee
grinder or mortar and pestle. Combine with
remaining ingredients, mixing well.
2. Rub turkey with dry rub and allow to sit in
refrigerator for 2-3 hours (or even overnight)
before proceeding to roast or smoke turkey.
Note:
this rub would also be excellent on a whole
chicken.
Makes enough to brine one 12-18 lb turkey
1 gallon (4 quarts) vegetable broth or water
1 cup Bourbon Barrel Smoked Salt
½ cup Bourbon Barrel Smoked Sugar
1 tablespoon Bourbon Barrel Smoked Pepper
½ tablespoon whole allspice
1 gallon ice water
Extra ice, if storing turkey in a cooler
1. In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring
to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead
of time.
2. Using a large pot or clean bucket that will t the turkey, pour the brine into your chosen container. Add
1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine. Store in the
refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround
with ice.
3. The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast
the turkey.
BOURBON BARREL TURKEY BRINE
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Makes 3 cups
2 oranges, juiced (plus zest of 1 orange)
1 cup Bourbon Smoked Sugar
2 teaspoons lemon juice
1 teaspoon fresh ginger, grated
1 bag (12 ounces) fresh or frozen cranberries
1. Combine all the ingredients in a medium
saucepan. Bring to a boil and reduce heat
to a simmer. Cook, stirring occasionally,
for 7-10 minutes or until cranberries have
broken down and juices are thickened.
2. Pour into a serving bowl and allow to cool.
CRANBERRY SAUCE WITH SMOKED
SUGAR AND ORANGE
ROASTED BRUSSELS SPROUTS WITH SORGHUM,
BACON, SMOKED PAPRIKA AND SHALLOTS
Serves 6
6 ounces (about 4 slices) thick-sliced bacon, cut into small
pieces
2 pounds brussels sprouts, stem ends trimmed and cut in half
3 tablespoons olive oil
1 teaspoon Bourbon Smoked Salt
1/2 teaspoon Bourbon Smoked Pepper
2 teaspoons Bourbon Smoked Paprika
2 shallots, sliced
½ cup raw pecans
6 tablespoons Bourbon Barrel Aged Sorghum
1. Preheat oven to 375. Line a large, rimmed baking sheet
with foil. Scatter the bacon on the baking sheet and
bake for 5-8 minutes and remove from oven. Combine
the bacon with the remaining ingredients in a large bowl,
except the pecans and sorghum. Toss well to combine.
Pour mixture onto the baking sheet in a single layer. Roast
for 15 minutes. Using a spatula, toss brussels sprouts. Roast
for another 15 minutes.
2. Remove baking sheet and drizzle over sorghum. Add
pecans. Toss to evenly coat. Roast for another 10-15
minutes or until everything is browned and as crispy as you
like. Serve immediately.
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1. Preheat oven to 400 degrees. Spread the cornbread out
on 2 rimmed baking sheets and toast for 8-10 minutes or
until lightly browned. Transfer to a large mixing bowl and
allow to cool. Butter a shallow 3 quart baking dish and a
piece of aluminum foil. Set aside.
2. In a large skillet, heat olive oil over medium high heat. Add
sausage and smoked paprika. Cook, breaking up into small
pieces with a wooden spoon. Cook until browned and no
longer pink, about 7-10 minutes. Remove with a slotted
spoon and add to the cornbread.
3. Add onions, celery and leeks to the skillet. Saute’, stirring
often, until onions are browned and soft, 10-12 minutes.
Scrape into the cornbread mixture. Return skillet to
medium-high heat and pour in the apple cider vinegar,
sherry or white wine to deglaze. Scrape up any brown bits
and cook until almost all the liquid has evaporated. Add
the ½ cup of butter and allow to melt. Pour over cornbread
mixture. Whisk eggs and 2 cups stock in a medium bowl
and add to the cornbread, along with the pecans,
chopped chili and thyme. Season with smoked salt and
pepper. Mix well to combine. If stufng seems dry, add
more stock, ¼ cup at a time, until thoroughly moistened.
4. Pour stufng into baking dish and dot with remaining 4
tablespoons of butter and cover tightly with foil, buttered
side down. Bake for 30 minutes. Remove foil and increase
oven to 450 degrees. Bake until top is browned, about 20-
25 minutes more. Serve warm.
Note: toasting cornbread and pecans and cooking sausage and vegetables
can all be done a day ahead. Right before baking, toss everything together
and add melted butter, eggs and stock. Proceed as directed.
Serves 8-10
13x9 pan of cornbread, cut
into 1” pieces
3 tablespoons olive oil
19 ounces hot or sweet
Italian sausage, removed
from casings
2 teaspoons Bourbon
Smoked Paprika
2 onions, small dice
4 stalks celery, small dice
1 leek, white and pale green
parts, chopped and rinsed
¼ cup apple cider vinegar,
sherry or white wine
½ cup (1 stick) unsalted
butter, plus 4 tablespoons,
cut into small pieces
2 eggs
2 cups chicken stock, plus
more if needed
1 cup pecans, toasted and
chopped
1 fresh chili (such as fresno),
deseeded and chopped
ne (optional)
2 tablespoons fresh thyme,
chopped
3 teaspoons Bourbon
Smoked Salt
2 teaspoon Bourbon
Smoked Pepper
CORNBREAD STUFFING WITH SAUSAGE
AND PECANS
Serves 8-10
1 tablespoon Bourbon Smoked Salt
3 ½-4 pounds sweet potatoes, peeled and cut
into large chunks
2 tablespoons extra-virgin olive oil
¼ cup Bourbon Barrel Aged Sorghum
2 limes, zested and juiced
1 teaspoon Bourbon Smoked Salt
½ teaspoon Bourbon Smoked Pepper
5 ounces feta cheese crumbles, reserving some
for garnish
¼ cup cilantro leaves, chopped, reserving some
for garnish
1. Bring a large pot of water to a boil. Add the salt
and sweet potato and cook until soft, about
10-12 minutes. Drain into a colander. Allow to
steam dry for 5 minutes. Transfer sweet potatoes
to a large mixing bowl. Using a potato masher,
mash sweet potatoes.
2. Stir in the olive oil, sorghum, lime zest and juice,
salt and pepper. Fold in the feta cheese and
cilantro. Check for seasoning, adding more salt
and pepper if needed. Spoon into a serving
bowl and garnish with reserved feta and
cilantro. Serve warm.
MASHED SWEET POTATOES WITH
SORGHUM, LIME AND FETA CHEESE
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Thanksgiving Holiday Recipes
Makes 1- 9”x13” pan
FOR THE CAKE:
2 cups all-purpose our
3 teaspoons baking powder
2 teaspoons Bourbon Smoked salt
16 tablespoons (2 sticks) unsalted butter, softened
(plus extra for the pan)
2 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons Bourbon Barrel Aged Madagascar
Vanilla Extract
½ cup Bourbon Barrel Smoked Sugar
2 teaspoons cinnamon
juice of ½ a lemon
5-6 tart apples, such as Granny Smith, Honeycrisp,
or Macintosh
APPLE CAKE WITH BOURBON
WHIPPED CREAM
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FOR THE BOURBON WHIPPED CREAM:
2 cups heavy whipping cream, cold
2 tablespoons confectioner’s sugar
2-3 tablespoons Kentucky Bourbon
2 teaspoons Bourbon Barrel Aged Madagascar
Vanilla Extract
1. Preheat oven to 375 degrees. Butter a 9 “x13”
baking pan. In a large bowl, combine all the
ingredients for the whipped cream. Using a hand
mixer or large whisk, whip cream until soft peaks
form. Cover bowl with plastic wrap and set aside
in refrigerator.
2. In a small bowl, whisk together the our, baking
powder and salt. In a large bowl, cream
together the butter and 2 cups of granulated
sugar until pale and uffy. Add the eggs and
vanilla and mix. Add the our mixture and
beat until combined. Batter will be thick.
Spread mixture evenly into the prepared pan.
3. In a small bowl, mix the smoked sugar and
cinnamon. Peel, core and slice the apples into
a large bowl and toss with the lemon juice.
Add the cinnamon smoked sugar and toss well
to combine. Arrange and shingle the sugared
apples on top of the batter to completely cover
the cake, pressing in lightly. Bake for 40-45 minutes
or until a toothpick inserted into the cake comes
out clean. Cool on a wire rack for 10-15 minutes
before serving with the bourbon whipped cream.
Please go to bourbonbarrelfoods.com for more
recipes. Enjoy!
BOURBON BARREL FOODS THANKSGIVING MENU:
Bluegrass Soy, Sesame, and Ginger Butter Turkey
Mashed Sweet Potatoes with Sorghum, Lime
and Feta Cheese
Cornbread Stufng with Sausage and Pecans
Roasted Brussels Sprouts with Sorghum, Bacon,
Smoked Paprika and Shallots
Cranberry Sauce with Smoked Sugar and
Orange
Apple Cake with Bourbon Whipped Cream
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