Bourbon Barrel Thanksgiving Menu

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Turkey & Sides



6 quarts hot water
5 pounds ice
1 pound kosher salt
1 pound Bourbon Smoked Sugar
¼ cup Bourbon Smoked Citrus Pepper
4 bay leaves
1 large bunch fresh thyme
2 large sprigs rosemary
1 13-14-pound turkey
4 gallons peanut or sunflower oil

Tools and Equipment:

Turkey Frying Rig – Frying pot, burner, and propane tank
Container that will hold the brine and turkey fully submerged (a 5-gallon drink cooler or stockpot)

For the Bourbon Smoked Citrus Pepper Brine:

• In a large pot, place hot water, kosher salt, Bourbon Smoked Citrus Pepper, herbs and Bourbon Smoked Sugar.
• Stir until the salt and sugar dissolve completely.
• Add the ice and stir until the mixture is cool.
• Gently lower the turkey into the container.
• If necessary, weigh down the turkey to ensure that the turkey is fully immersed in the brine.
• If using a cooler, cover and set in a cool, dry place –
If using a stockpot, refrigerate –
For 8 to 16 hours.

Deep Frying Method:

• Remove the turkey from the brine, rinse and dry thoroughly inside and out.

• Allow the turkey to sit at room temperature for at least 30-minutes prior to cooking.

• On a safe, flat-level surface, outdoors – Place the peanut or sunflower oil into a 28-30-quart pot and set over high heat on an outside propane burner.
• Bring the oil temperature to 275-degrees F. Once the temperature has reached 275, slowly lower the turkey into the oil and bring the temperature up to 350-degrees F.
• Once the temperature has reached 350-degrees F, if needed, lower the heat to maintain a temperature of 350-degrees F.
• After 35 minutes, using a probe thermometer, check the turkey’s temperature.
• Once the breast reaches 155-degrees F, gently remove the turkey from the oil.
• Allow the turkey to rest for a minimum of 30-minutes before carving.
• The turkey will reach an internal temperature of 165-degrees F due to carry-over cooking.

  • To determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.


1 tablespoon salt
2 pounds Potatoes – Baby Yukon Gold or Baby Reds
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
2 tablespoon fresh chives, chopped
2 tablespoons Bourbon Smoked Chef’s Blend
Bourbon Smoked Sea Salt & Bourbon Smoked Pepper, to taste
4 tablespoons Parmesan Cheese

• Preheat broiler to medium-high heat.

Prepare the Potatoes:
• In a large pot, place potatoes and salt and bring to a boil.
• Cook, covered for 30-35 minutes or until fork-tender.
Drain well.

Smash, Season and Broil:
• On a medium-large, greased sheet pan, arrange potatoes into a single layer.
• Using a potato masher or heavy-bottomed glass, flatten the potatoes. (not too hard or they will end up mashed)
• In a bowl, mix 3-tablespoons of melted butter, Bourbon Smoked Chef’s Blend, crushed garlic and rosemary.
• Pour the mixture over each potato.
• Sprinkle with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper on the top of each potato.
• Broil on the middle rack until they are golden and crispy – approximately 10-15 minutes.
• Remove from oven, sprinkle Parmesan Cheese over the potatoes and return to the oven until the Parmesan cheese is melted.

Finishing touches:
• Season with a little extra salt and chives and serve immediately.


½ pound Bourbon Smoked Pepper Bacon
1 small apple – diced
2 pounds Brussels Sprouts – trimmed and cleaned
1 package Bourbon Smoked Spiced Pecans
4 tablespoons kosher salt
½ tablespoon Bourbon Smoked Sea Salt
2 tablespoons vegetable oil

• Prepare Apples: Dice apples into small pieces about 1/8 inch – set aside

• Preheat oven to 400-degrees F.

• Prepare Bacon: On a large sheet tray, spread out Bourbon Smoked Pepper Bacon. Cook bacon in oven until crisp.

• Remove from oven and drain access bacon fat into a heat-safe bowl. Save bacon fat. Dice bacon into small pieces, about 1/8 inch – set aside.

• Turn oven up to 450-degrees F.

• Prepare Brussels Sprouts: In a large pot of boiling water, add the kosher salt and the Brussels Sprouts, cook until just tender, approximately 5-minutes.
• Remove from water, drain and dry sprouts well.
• Smash Brussels Sprouts with a heavy-bottom pot and place in a large bowl.
• Toss with Bourbon Smoked Sea Salt, oil, apples and bacon fat, then spread out without overlapping on a sheet tray.

• Bake in a 450-degree F oven until crispy, approximately 15 minutes. Garnish with bacon and pecans and serve.


For the Crispy Onion Topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons plus ½ cup panko bread crumbs, divided
1 teaspoon kosher salt
Nonstick cooking spray

For green beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon Bourbon Smoked Citrus Pepper
1 teaspoon Bourbon Smoked Chef’s Blend
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 cups whole milk


Prepare the Crispy Onion Toping:
• Preheat the oven to 475-degrees F.
• Combine the onions, flour, 1/2 cup panko and salt in a large mixing bowl.
• Toss to combine.
• Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
• Place the pan on the middle rack of the oven.
• Toss the mixture 2 to 3 times during cooking.
• Bake until golden brown, approximately 30 minutes.
• Remove from the oven and set aside until ready to use.

• Turn the oven down to 400-degrees F.

Blanch the Green Beans:
• In an 8-quart pot, bring 1-gallon of water and 2 tablespoons of the kosher salt to a boil.
• Add the beans and blanch for 5 minutes.
• Drain and immediately shock beans in a large bowl of ice water to stop the cooking.

*Drain and set aside.

Prepare the Casserole:

• In a 12-inch cast iron, melt 2-tablespoons of butter over medium-high heat.

• Add the 12-ounces of trimmed/cut mushrooms, 1-teaspoon kosher salt and Bourbon Smoked Citrus Pepper and cook, occasionally stirring, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

• Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
• Sprinkle the flour over the mixture and stir to combine — Cook for 1 minute.
• Whisk in 1-cup of whole milk and simmer for 1-minute. Decrease the heat to medium-low and add the other cup of whole milk.
• Continue to cook until the mixture thickens, occasionally stirring, approximately 6 to 8-minutes.
• Remove from the heat and stir in 1/4 of the onion topping and all of the green beans.
• Spread with the remaining onions topping and the remaining 2-tablespoons of panko on the top.
• Place the cast iron in the oven and bake until bubbly, approximately 15 minutes.
• Remove and serve immediately.




For the crust:
1 ½ bread flour (cold)
¼ teaspoon salt
13 Tablespoons unsalted butter (diced and frozen)
6 Tablespoons ice water


For the Sorghum, Chocolate, Pecan Pie Filling:
¾ cup of Bourbon Barrel Aged Sorghum
¾ cup of packed light brown sugar
½ cup dark corn syrup
¼ cup unsalted butter
3 large eggs
2 cups chopped pecans
¾ cups milk chocolate chips
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
2 teaspoons Kentucky Bourbon
½ teaspoons salt

For the crust:
• In the bowl of a stand mixer, combine flour, salt, and butter.
• Place bowl, including the paddle, in the freezer; you will need to keep everything as cold as possible.
• Using the paddle attachment, mix on low speed until you get coarse crumbs.
• Add just enough water until the dough comes together, roughly 1-minute. *Mix the dough a little longer if you want to achieve an extra smooth dough.
• Remove dough from mixer and shape into a dish that is 1 inch thick.
• Wrap dough in plastic for at least 4 hours to reduce shrinking.
*Overnight is best.
• On flowered surface, roll out dough to a 12-inch round approximately 1/8-inch thick.
• Fold and line dough into 9-inch pie pan.
• Roll edges under and crimp as desired.
• Refrigerate for one hour.

For the Sorghum, Chocolate, Pecan Pie Filling:
• Preheat oven to 350-degrees F.
• In a medium saucepan, combine Bourbon Barrel Aged Sorghum, brown sugar, dark corn syrup, and butter over medium heat.
• Cook until the butter is melted and the sugar is dissolved, about 4-minutes. Increase the heat to high and let the mixture boil for 1-minute.
• Remove from heat and cool mixture to room temperature​.
• Stir in eggs until blended.
• After eggs are blended, stir in bourbon, Bourbon Barrel Aged Madagascar Vanilla, salt, milk chocolate chips and chopped pecans.
• Pour filling into prepared pie shell.
• Bake for 45 min – 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with Bourbon Whipped if desired.

Bourbon Barrel Sorghum Cookies

Ingredients: (make approximately 45 cookies)

3/4 cup (1½ sticks) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 egg
1/4 cup Bourbon Barrel Aged Sorghum
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon Bourbon Smoked Pepper
½ teaspoon Bourbon Smoked Sea Salt
½ teaspoon ground ginger
½ teaspoon ground cloves
Bourbon Smoked Sugar, for dipping


• In a medium bowl or stand mixer, cream together butter and sugar.
• Add egg and Bourbon Barrel Aged Pure Cane Sorghum and mix.
• In a separate bowl, add dry ingredients and whisk to combine.
• Add the dry mix to the butter mixture.
• Mix until smooth.
• Cover bowl with plastic wrap and chill dough for 1 hour or overnight.

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Pour some Bourbon Smoked Sugar into a small bowl or plate.
• Roll one tablespoon of dough into a ball and roll in Bourbon Smoked Sugar. Place two inches apart on a baking sheet.
• Bake 9-11 minutes or until light golden brown.
• Cool on baking sheet for 10 minutes, then cool completely on a wire rack.
• Store cookies in an airtight container.

Sesame Wafers

Ingredients: (makes 30-35 wafers)

1½ tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg
2 tablespoons all-purpose flour
¼ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla
½ cup Bourbon Smoked Sesame Seeds
cooking spray
ice water


• Preheat oven to 350 degrees.
• In a medium bowl with an electric hand mixer, cream together the butter and light brown sugar. Add the egg, all-purpose flour, smoked salt and vanilla, beating to combine.
• Add the smoked sesame seeds and stir to combine.
• Line baking sheets with parchment paper and lightly coat with baking spray.
• Drop a scant teaspoon amount of batter onto baking sheets, 2 ½”-3” apart.
• Slightly flatten each cookie with a knife dipped in ice water.
• Bake for about 6 minutes (middle rack is best) until lightly golden brown.
• Allow to cool completely on baking sheets.
• Remove with a thin spatula or offset palette knife.
• Store in an airtight container.

Boozy, Salted-Caramel, Candied Pecans

1 package Bourbon Smoked Spiced Pecans
1 cup Old Forester® 100 Proof Signature Bourbon
1/4 cup Caramel Sauce with Sea Salt and Bourbon
1/2 cup Bourbon Smoked Sugar

Pecan Soaked Bourbon:

• In an airtight container, combine 1-package of Bourbon Smoked Spiced Pecans and 1-cup of Old Forester® 100 Proof Signature Bourbon.
• Allow to sit for 10-hours at room temperature.
• Strain the mixture one time with a mesh strainer and again through a coffee filter.
• Store in a bottle with a lid for two weeks.
*Save Pecan Soaked Bourbon to make the Fall Old Fashioned.

• Preheat oven to 375-degrees F.
• Place the soaked pecans on a medium, parchment-lined sheet tray.
• Drizzle Caramel Sauce and sprinkle sugar over pecans.
• Toss until coated and spread pecans out to a single layer.
• Bake for 12-15-minuets or until coating starts to bubble.
• Remove, allow to cook, and break apart.
• Serve immediately or store in an airtight container.


Fall Old Fashioned with Spiced Pecan Bourbon

Spiced Pecan Bourbon:
1 cup Old Forester® 100 Proof Signature Bourbon
1 package Bourbon Smoked Spiced Pecans

Apple Simple Syrup:
4 oz Apple Butter Spread
2 oz Cranberry Juice
2 oz water

2 oz Spiced Pecan Bourbon
1/2 oz Apple Butter Simple Syrup
4 dashes Old Forester® Smoked Cinnamon Bitters

Spiced Pecan Bourbon:
• In an airtight container, combine 1-package of Bourbon Smoked Spiced Pecans and 1-cup of Old Forester® 100 Proof Signature Bourbon.
• Allow to sit for 10-hours at room temperature.
• Strain the mixture one time with a mesh strainer and again through a coffee filter.
• Store in a bottle with a lid for two weeks.
*Save the soaked Pecans to make Boozy Salted Caramel Candied Pecans.

Apple Simple Syrup:
• In a medium-sized saucepan, over medium heat, add water, cranberry juice and Apple Butter Spread and heat until all dissolved.
*Avoid boiling
• Refrigerate and discard after 2-weeks.

• Combine spiced pecan bourbon and apple simple syrup into mixing crystal.
• Add ice and stir and strain into a rocks glass with fresh ice.
• Garnish with a thinly sliced apple.

Autumn on The Avenue


Dehydrated persimmons:
1-2 persimmons, thinly sliced

2 oz Old Forester® 100 Proof Signature Bourbon
.5 oz Carpano Classico
.5 oz Cointreau
3 dashes Old Forester® Hummingbird Bitters
3 dashes Old Forester® Bohemian Bitters

For the Persimmon Garnish:
Dehydrated Persimmons.
Air Fryer:
• Preheat Air Fryer to 180-degrees F.
• Align persimmons in a single layer.
• Air Fry on 180-degrees F. for 2-hours.
• Preheat oven to 200-degrees F.
• On a parchment-lined sheet tray, align persimmons in a single layer.
• Place in 200-degrees F. oven for 4-6 hours.

• Store in an airtight container at room temperature.
• Discard after 2-weeks.

• Combine all ingredients in mixing crystal.
• Add ice and stir, strain into Coupe.
• Garnish with dehydrated persimmon and expressed orange oil.

*soak persimmon in your cocktail and it will rehydrate!

Woodford Reserve® Rye Tai

2 oz Woodford Reserve® Rye Bourbon
2.5 oz fresh pineapple juice
1 slice of fresh jalapeño
4 dashes Woodford Reserve® Peach Bitters

• Combine whiskey, bitters, and jalapeño in mixing glass and muddle.
• Add pineapple juice and ice, and shake.
• In a Collins glass, strain over fresh ice
• Garnish with a skewer of jalapeño, and Woodford Reserve® Bourbon Cherries

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