How can anyone have the Monday Blues this week knowing that the best holiday of the year (in our opinion) is right around the corner…and no we’re not talking about National Cake Day. We can hardly wait to feast this Thursday while we give thanks for everything we hold near and dear…including our booze! This Thanksgiving we recommend taking it to the next level. Go above and beyond making a traditional spiked eggnog. We’ve compiled some recipes that will work your favorite adult beverages into the big meal! Whether you’re a fan of expensive of bourbon or All American Lager, there’s a recipe here for you to bring to the holiday table. Thanksgiving is all about indulging and what better way to go all out than by drinking AND eating your favorite booze until your heart’s content. Check out some potential additions to your Thanksgiving menu below.
It may not be a surprise that we’ve always been intrigued by the beer can cooking method. If you decide to tackle this Turkey recipe, the leftovers will taste even better with the beers you plan on throwing back during the football game.
Beer Can Turkey
• 12 pound turkey, rinsed and patted dry, cavity cleaned
• 2 , 25.4 ounce cans of lager style beer
• 1 Cup water
• 3 tablespoons dried oregano
• 3 tablespoons garlic powder
• 2 tablespoons smoked paprika
• 2 tablespoons coriander, toasted and ground
• 1 tablespoon freshly ground black pepper
• 2 teaspoons kosher salt
• Juice of 1 lemon
• Preheat grill to 350°F.
• Using a can opener, remove the top from one of the beers. Pour 1/3 of the beer into the roasting pan then set the beer in the center.
• Combine the oregano, garlic powder, smoked paprika, coriander, salt and pepper in a small bowl. Place the turkey on a cutting board. Squeeze lemon juice all over the inside and outside of the turkey. Rub the spice mix all over the outside and inside the cavity of the bird. Put extra seasoning inside the opened beer can. Place the seasoned turkey on top of the beer can, with the legs down. Pour half of the second beer into the bottom of the roasting pan along with 1 cup of water. Carefully place on the grill, being very careful to stabilize the bird. Close the lid of the grill and cook for 1 hour. Open the grill and pour the other half of the beer over the turkey. Close the grill and cook for 1 more hour. Then, baste the turkey with juices from the bottom of the pan. If the turkey begins to look a little dark, tent the top with foil. Let cook for another 30 minutes or until the internal temperature of the leg to reaches 165°F.
• Remove from the grill and baste one more time before tenting with foil and resting for 30 minutes. After 30 minutes, slice and serve!
Recipe via The Chew
Now with this next recipe you can ditch the creepy canned cranberry sauce and class up the meal with a little inspiration from one of our favorite cocktails.
Cosmopolitan Cranberry Sauce
• 1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
• 1 cup sugar
• 1/3 cup vodka
• 3 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.
Recipe via Epicurious
And last but not least, this recipe will have bourbon lovers using all of their will power to save room for dessert. Just when you thought the pumpkin pie could get any better, in comes bourbon AND whipped cream.
Bourbon Pumpkin Pie
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice (*or see substitute below)
• 1/2 teaspoon salt
• 2 large eggs
• 1 can (15-ounces) pumpkin puree
• 1 can (12-ounces) evaporated milk
• 2 tablespoons bourbon
• 1 unbaked 9-inch pie crust (see recipe/tutorial here for how to make a pie crust)
• (optional) bourbon whipped cream, recipe below
Bourbon Whipped Cream
• 1 cup heavy cream
• 1 tablespoon bourbon
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla extract
• Preheat oven to 425° F.
• Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
• In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
• Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
• Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)
• Serve with bourbon whipped cream or your desired toppings.
To make the bourbon whipped cream:
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Serve, or cover and refrigerate for up to 2 hours.
Recipe & Photo via Give me some Oven