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Thanksgiving Recipes From MarkerâEUR � S Mark
ItâEUR � s tough to think, however Thanksgiving is right around the corner. Prior to you start preparing the traditional meal your family has taken pleasure in for years on end, spice up your holiday feast with dishes that have actually the added kick of MakerâEUR � s Mark ®
! MakerâEUR � s Mark ® Bourbon Brined Turkey Bust
Serves 6-8
ground turkey recipes
1 brined entire turkey breast, 6-8 lbs (dish follows).
1 tablespoon fresh thyme, minced.
1/4 cup additional virgin olive oil.
1/4 cup MakerâEUR � s Mark ® Bourbon.
1/4 cup cider vinegar.
1/2 cup apple juice.
2 tablespoons brown sugar.
2 tbsps fresh rosemary, minced.
1/2 pound piece bacon, cut into 1/4-inch thick pieces.
2 carrots, peeled and sliced into 1/2-inch thick pieces.
1 head fennel, cut into 1/4-inch thick pieces vertically.
1 large red onion, cut into 1/2 inch thick slices/rings.
10 cloves entire garlic.
1 gala or granny smith apple, pitted, cut into 1/4 inch thick pieces.
4-5 fresh bay leaves.
Salt and fresh black pepper.
1 dish MakerâEUR � s Mark ® Bourbon Turkey Gravy (recipe follows).
1. Preheat the oven to 400? F. Remove the turkey breast from the salt water and pat the outside and inner cavity dry. Season generously with salt and pepper, and the minced thyme inside and out.
2. In a small bowl, combine the olive oil, MakerâEUR � s Mark ® Bourbon, vinegar, apple juice, brown sugar, and rosemary, whisking until well combined.
3. In the bottom of a small roasting pan/large casserole meal, organize the bacon pieces, carrot slices, fennel, onion, garlic, apple slices, and bay leaves. Pour the marinade over the vegetables then place the turkey bust on leading, bust side up.
4. Roast the turkey for an hour at 400? F, basting occasionally with pan liquid. Reduce the heat to 350? F and remain to prepare up until a meat thermometer inserted into the thickest part of the bust reads 158? F and the skin is golden brown, about an hour and a half more.
5. Enable the turkey to rest for at least 30 mins, tented in foil. The meat will continue to prepare as it rests. Piece the turkey bust and serve over the confit of veggies with the MakerâEUR � s Mark ® Bourbon turkey gravy.
Bourbon Brine.
1/2 cup MakerâEUR � s Mark ® Bourbon.
1 cup kosher salt.
1 cup sugar.
6 cups water.
1 piece cinnamon stick.
10 pieces allspice berries.
1 tablespoon black peppercorns.
5 cloves garlic, crushed.
2 bay leaves.
1 sprig thyme.
1 entire turkey breast, 6-8 lbs.
1. Combine everything except the turkey bust in a huge pot. Bring to a boil, stirring till the sugar and salt liquefies. Simmer for 10 mins then eliminate from the heat. Allow the brine to cool off completely.
2. Place the turkey breast (breast side down) into the salt water in a huge container. (Or you can put the turkey in a triple layered plastic bag and pour the brine in, tying the bag at the top). Permit the turkey to treat for 6-8 hours, then remove from the brine.
Bourbon Turkey Gravy.
Makes 1 quart.
6 tablespoons unsalted butter.
2 pieces turkey wings, sliced into 2-inch pieces.
1 onion, minced.
1 clove garlic, crushed.
1 bay leaf.
1 sprig thyme.
1 sprig sage.
1/4 cup flour.
1/4 cup MakerâEUR � s Mark ® Bourbon.
1/2 cup red wine.
3 cups chicken or turkey stock.
1 tablespoon brown sugar.
Splash red wine vinegar, to taste.
Salt and pepper, to taste.
1. In a medium saucepan, melt the butter over high heat. Brown the turkey wing pieces in the pot, then include the onion, garlic, bay leaf, thyme, and sage. Lower the heat to medium-high, then saut� © the aromatics with the turkey wings until they begin to soften and color, about 10 minutes, then spray the flour ahead, stirring to coat well.
2. Cook out the flour for 2 mins then add the MakerâEUR � s Mark ® Bourbon, red wine, stock, and brown sugar, stirring with a wooden spoon till well combined. Remain to stir the gravy. It will thicken as the liquid begins to warm up. When the gravy has actually thickened, minimize the heat to a simmer and prepare the gravy for at least 30 mins, up until the alcohol has cooked off and the gravy is tasty. Include water or stock as necessary for wanted consistency and period to taste with vinegar, salt, and pepper. Strain the gravy before serving.
Everybody knows that thereâEUR � s always room for dessertâEUR ¦ and a cozy drink. Wane after a long day of chat & laughs with these simple Gingersnap Cookies & a MakerâEUR � s inspired Toddy.
MakerâEUR � s Mark ® Bourbon Gingersnap Cookies.
3/4 cup unsalted butter, softened to room temperature level.
1/2 cup dark brown sugar.
1/2 cup granulated sugar.
1/4 cup unsulphured molasses.
3 tbsps MakerâEUR � s Mark ® Bourbon.
1 egg.
1/2 teaspoon vanilla extract.
2 cups all-purpose flour.
1/2 teaspoon sodium bicarbonate.
1/2 teaspoon salt.
1 1/2 tsps ground cinnamon.
2 tsps ground ginger.
1/4 teaspoon ground cloves.
1/2 tsp ground pink peppercorns (optional).
1 cup sanding sugar, or Demerara Sugar.
1. Cream the butter and sugars on high rate together using a stand mixer or hand held mixer, until light a fluffy, about 3-4 minutes. Beat in the molasses, MakerâEUR � s Mark ® Bourbon, egg, and vanilla remove until well integrated, another min.
2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pink pepper. Making use of a wooden spoon or rubber spatula, include the dry ingredients into the butter and eggs, folding to integrate. Mix the dough evenly, then cool paid for an hour until the dough is well chilled.
3. Preheat the oven to 350? F. Line baking sheets with parchment paper. Drop the dough in and spread out 2 inches apart on the baking sheet. Bake between rack of the oven for 12-15 minutes, up until a little chewy. Move the biscuits to a cooling rack. Shop in an airtight container in a cool, dry location.
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