Thanksgiving Dinner Recipe
bourbon brined and maple glazed roast turkey breast, brown butter rosemary mashed potato, crispy brussels sprouts, housemade stuffing, bourbon cranberry sauce
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Ingredients
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Turkey
Mashed Potatoes
Brussels Sprouts
Stuffing
Cranberry Sauce
Method
Turkey
- 1
Brine the Turkey
In a large pot, combine bourbon, salt, brown sugar, and water. Stir until dissolved. Submerge turkey breast in brine and refrigerate for 12-24 hours.
- 2
Mashed Potatoes
- 3
- 4
Mash and Season
In a large pot, melt butter over medium heat. Add heavy cream, rosemary, salt, and pepper. Add drained potatoes and mash until smooth.
Brussels Sprouts
- 5
Roast the Brussels Sprouts
Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy.
Stuffing
- 6
Sauté the Vegetables
In a large skillet, melt butter over medium heat. Add diced celery and onion, and sauté until soft, about 5 minutes.
- 7
Combine and Bake
In a bowl, combine sautéed vegetables with bread cubes, chicken broth, sage, thyme, salt, and pepper. Mix well and transfer to a greased baking dish. Bake at 350°F (175°C) for 30-35 minutes.
Cranberry Sauce
- 8
Cook the Cranberries
In a saucepan, combine fresh cranberries, sugar, orange juice, and orange zest. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cranberries burst.
- 9
Finish with Bourbon
Stir in bourbon and let cool before serving.
