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Thanksgiving Holiday MenuBourbon Barrel Foods

Thanksgiving Holiday RecipesServes 10-1212-14 lb turkey, rinsed and patted dry1 ½ sticks butter½ cup Bluegrass Soy Sauce¼ cup toasted sesame oil½ cup chopped scallions, plus 6 whole scallions¼ cup Bourbon Smoked Sugar3 tablespoons grated ginger 3” piece ginger, thinly sliced1 teaspoon red pepper akesBourbon Smoked Salt, to tasteBourbon Smoked Pepper, to taste3 cups low-sodium chicken stock1. 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 TURKEYbourbonbarrelfoods.com3. 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 seeds4½ teaspoons Bourbon Smoked Paprika1½ teaspoons Bourbon Smoked Chili Powder3 tablespoons Bourbon Smoked Sugar1 tablespoons ground sage4 ½ teaspoons Bourbon Smoked Salt2 ½ teaspoons Bourbon Smoked PepperBOURBON BARREL TURKEY RUB1. 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 wholechicken.Makes enough to brine one 12-18 lb turkey1 gallon (4 quarts) vegetable broth or water1 cup Bourbon Barrel Smoked Salt½ cup Bourbon Barrel Smoked Sugar1 tablespoon Bourbon Barrel Smoked Pepper½ tablespoon whole allspice1 gallon ice waterExtra ice, if storing turkey in a cooler1. 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 BRINEbourbonbarrelfoods.com

Makes 3 cups2 oranges, juiced (plus zest of 1 orange)1 cup Bourbon Smoked Sugar2 teaspoons lemon juice1 teaspoon fresh ginger, grated1 bag (12 ounces) fresh or frozen cranberries1. 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 ORANGEROASTED BRUSSELS SPROUTS WITH SORGHUM, BACON, SMOKED PAPRIKA AND SHALLOTSServes 66 ounces (about 4 slices) thick-sliced bacon, cut into small pieces2 pounds brussels sprouts, stem ends trimmed and cut in half3 tablespoons olive oil1 teaspoon Bourbon Smoked Salt1/2 teaspoon Bourbon Smoked Pepper2 teaspoons Bourbon Smoked Paprika2 shallots, sliced½ cup raw pecans6 tablespoons Bourbon Barrel Aged Sorghum1. 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. bourbonbarrelfoods.com

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 oil19 ounces hot or sweet Italian sausage, removed from casings2 teaspoons Bourbon Smoked Paprika2 onions, small dice4 stalks celery, small dice1 leek, white and pale green parts, chopped and rinsed¼ cup apple cider vinegar, sherry or white wine½ cup (1 stick) unsalted butter, plus 4 tablespoons, cut into small pieces2 eggs2 cups chicken stock, plus more if needed1 cup pecans, toasted and chopped1 fresh chili (such as fresno), deseeded and chopped ne (optional)2 tablespoons fresh thyme, chopped3 teaspoons Bourbon Smoked Salt2 teaspoon Bourbon Smoked PepperCORNBREAD STUFFING WITH SAUSAGE AND PECANSServes 8-101 tablespoon Bourbon Smoked Salt3 ½-4 pounds sweet potatoes, peeled and cut into large chunks2 tablespoons extra-virgin olive oil¼ cup Bourbon Barrel Aged Sorghum2 limes, zested and juiced1 teaspoon Bourbon Smoked Salt½ teaspoon Bourbon Smoked Pepper5 ounces feta cheese crumbles, reserving some for garnish¼ cup cilantro leaves, chopped, reserving some for garnish1. 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 CHEESEbourbonbarrelfoods.com

Thanksgiving Holiday RecipesMakes 1- 9”x13” panFOR THE CAKE:2 cups all-purpose our3 teaspoons baking powder2 teaspoons Bourbon Smoked salt16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)2 cups granulated sugar2 large eggs, lightly beaten2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract½ cup Bourbon Barrel Smoked Sugar2 teaspoons cinnamonjuice of ½ a lemon5-6 tart apples, such as Granny Smith, Honeycrisp, or MacintoshAPPLE CAKE WITH BOURBON WHIPPED CREAMbourbonbarrelfoods.comFOR THE BOURBON WHIPPED CREAM:2 cups heavy whipping cream, cold2 tablespoons confectioner’s sugar2-3 tablespoons Kentucky Bourbon2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract1. 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 Follow us:Pinterest.com/bourbonbarrelfoodsTwitter.com/bourbonbarrelInstagram.com/bourbonbarrelfoodsfacebook.com/bourbonbarrelfoodsYouTube.com/user/bourbonbarrelfoods