A Deschutes Beer-Inspired Thanksgiving, Part III

Posted on: November 15th 2017

This year, we’re mixing the old with the new, bringing you some classic recipes cooked with beer used in year’s past, combined with some fresh updated dishes as well. Before heading out to the grocery store this weekend, take a look at these recipes!

Back by popular demand, the Black Butte Porter Turkey Brine. This one comes to us from our Corporate Executive Chef, Jeff Usinowicz…

thanksgivingbrine-784x523 A Deschutes Beer-Inspired Thanksgiving, Part III Beer Featured Post Food

Black Butte Porter Brine
1/2 Gal Water
1 C salt
1/2 C sugar
1/2 C yellow onion, chopped
1/4 C brown sugar
2 sprigs fresh Rosemary
1/8 C Parsley
2 lemons, juiced, halves
1 growler (64 oz) Black Butte Porter

-Heat all ingredients except beer in a medium pot until salt and sugar dissolve
-Strain through a mesh cup into a large container
-Add beer and whisk to combine
-Chill completely

Brine Turkey
-Using an 8-10 lb Turkey, remove from packaging along with all of the plastic pieces and innards
-Place in large container
-Add turkey brine and cover (large pot or cooler will work)
-Let rest for no less than 24 hours and up to 48 hours
-Roast Turkey at 325 degrees for 3 to 4 hours or until internal temperature reaches 165 degrees.
-Allow to rest before carving

Thanksgiving would not be complete without mashed potatoes, and there are so many ways to prepare them. How about giving this version a try? Recipe by Betty Crocker

Thanksgiving17-7-of-11-784x523 A Deschutes Beer-Inspired Thanksgiving, Part III Beer Featured Post Food

Fresh Squeezed IPA Cheesy Mashed Potatoes
3 medium russet or Yukon gold potatoes (about 1lb), peeled, cut into fourths
2 unpeeled cloves garlic
1/3 C Fresh Squeezed IPA
2 Tbs butter, melted
1/4 C shredded pizza cheese blend (1oz)
3 Tbs sour cream
3 slices bacon, crisply cooked, crumbled
Salt and pepper

-In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
-Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition.
-Add remaining ingredients. Mash vigorously until potatoes are light and fluffy…

In addition to cheese, bacon, and gravy, some of us love to add a bit of sweet and tart to our meal with cranberry sauce. Yeah, yeah, we know that you can fake it with canned sauce, but why not splurge to create this tasty and simple cranberry dish cooked with The Dissident. Recipe by Beets ‘n Bones

Thanksgiving17-8-of-11-784x523 A Deschutes Beer-Inspired Thanksgiving, Part III Beer Featured Post Food

Beer Cranberry Sauce
1/2 C The Dissident
12 oz fresh cranberries
1 C raw cane sugar
1 orange, juiced
Zest of 1/2 orange

-Combine beer, cranberries, sugar, orange juice, and orange zest in a pot
-Bring to boil, turn to low, and simmer for 15 minutes
-Chill for a few hours, or overnight

Looking for some greens to complete your meal? You can’t go wrong with Beer and Bacon Brussels from A Spicy Perspective. For this version, we’ve used our tried and true, Mirror Pond Pale Ale.

Thanksgiving17-1-of-11-784x523 A Deschutes Beer-Inspired Thanksgiving, Part III Beer Featured Post Food

Beer and Bacon Brussels
2 lbs Brussels Sprouts
6 oz thick cut bacon, chopped
1 shallot, peeled and sliced
3/4 bottle, Mirror Pond Pale Ale (you drink the rest)
1/2 tsp salt
1/4 tsp pepper
Pinch crushed red peppers

-Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole
-Place a large skillet over medium heat. Add the chopped bacon and saute until crisp
-Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
-Pour the beer into the skillet. Add the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through–12-15 minutes.

Last but not least, who doesn’t love a delicious pie for dessert. We have a whole blog dedicated to Beer and Pie Pairings including pumpkin, pecan, cherry, and more. Click here for the scoop on which Deschutes beers to pair with your tasty pies!

Pie-and-Beer-7-of-21-784x523 A Deschutes Beer-Inspired Thanksgiving, Part III Beer Featured Post Food

If you are looking for a few more traditional recipes that use beer for your Holiday Shindigs, see our blog posts from 2014 and 2015. There you’ll find Black Butte Porter Dried Cherry Stuffing, Fresh Squeezed IPA Braised Potatoes, Jubelale Mint Chocolate Brownies, Mirror Pond Pale Ale Butter for Tom the turkey or for your dinner rolls, Obsidian Stout Rosemary Yams and more…

Let us know what you and your guests think of these, or if you have any of your own to add to the list for next year! Now grab yourself a damn tasty Deschutes beer and enjoy these dishes with your family and friends this Holiday Season.