The holidays are quickly approaching, which means it's almost time for one of the best parts of Thanksgiving - the food! This year, spice up your Turkey Day dishes by cooking with alcohol.
Alcohol can elevate the flavors of your Thanksgiving meal to new heights. From bourbon-glazed ham to rum-soaked pumpkin pie, adding spirits, wine or beer to your recipes allows you to literally “have your booze and eat it too.”
Cooking with a splash of alcohol tenderizes meats, balances sweet and savory flavors, and adds delicious depth and moisture to dishes. It also enables fun cocktail pairings with your meal. You’ll impress your family and friends with incredible food and drink this Thanksgiving when you cook with booze.
So let’s get this holiday party started! Here’s how to cook a mouthwatering Thanksgiving feast using alcohol:
Give Your Main Dishes an Alcohol Upgrade
The centerpiece of your Thanksgiving table is sure to steal the show when you spike it with wine, beer or spirits. Alcohol-laced dishes will be the talk of the dinner - in a good way!
Turkey with a Boozy Brine
Want the most tender, juicy turkey you've ever tasted? Soak your bird in an alcohol-infused brine before roasting.
Brining turkey helps lock in moisture and adds tons of flavor. Amp up the yum-factor even more by using an alcohol-based brine.
Wine, hard cider and even bourbon make excellent, full-flavored turkey brines. Try soaking your turkey in a mixture of:
- 4 cups apple cider or white wine
- 2 cups bourbon (or 1 cup rum for a Caribbean flair)
- 1 cup salt
- 1/2 cup brown sugar
- Fresh herbs and spices like rosemary, thyme and cinnamon
The alcohol subtly perfumes the meat while breaking down its proteins for remarkable tenderness. Roasted with butter and herbs, your bourbon-brined or cider-soaked turkey will be the most succulent, delicious fowl ever to grace your holiday table.
Glaze Your Ham with Bourbon
Bourbon adds sweet, smoky flavor and gorgeous glaze to your holiday ham. Simmer bourbon, brown sugar, cloves and mustard to create a mouthwatering lacquer for your holiday centerpiece.
Cook the glaze until thick and syrupy, then brush it over a baked ham during the last 30 minutes of roasting. The alcohol will caramelize as the ham finishes cooking, forming an utterly delectable crust.
Slice into this bourbon-glazed beauty and get ready for rave reviews! Ham baked with an alcohol-spiked glaze is ideal for Thanksgiving or Christmas.
Infuse Gravy with Wine
Elevate basic gravy by deglazing the pan drippings from your turkey or ham with wine. Stirring in a splash of white wine adds acidity to balance the richness of the gravy. Red wine brings out savory, robust depth.
For an extra flavor boost, sauté aromatics like shallots, garlic and fresh herbs in the pan drippings before deglazing with wine.
Scrape up all the crusty browned bits stuck to the bottom of the roasting pan after cooking your main dish. These contain concentrated flavors that will enliven your gravy. Deglazing the pan with wine releases these morsels so they integrate into the sauce.
Simmer your wine-infused gravy briefly to meld the ingredients and voila - you have gourmet, restaurant-quality gravy to accompany your holiday centerpiece!
Alcohol Adds Excitement to Thanksgiving Sides
Don't reserve all the libations for the main event! Adding a splash of spirits or brew to your side dishes results in rich, amplified flavors.
Beer Bread Stuffing
Thanksgiving stuffing tastes amazing when baked with beer. The brew adds a delicious malty sweetness and light bitterness that perfectly complements the stuffing's traditional notes of celery, onion, sage and thyme.
To make beer bread stuffing, replace half the amount of chicken or turkey broth called for in your favorite stuffing recipe with beer - about 1 cup beer for every 2 cups broth. Any amber ale, nut brown or wheat beer works well.
You can also substitute beer for the liquid when mixing the bread cubes for stuffing. The carbonation helps lighten the texture.
Bake your beer bread stuffing alongside the turkey so it deliciously absorbs all the meaty drippings. This satisfying side will soak up the beer flavor beautifully.
Sweet Potatoes Made Sweet with Whiskey
Brown sugar and marshmallows aren't the only ways to sweeten candied yams. A splash of whiskey or bourbon adds complex vanilla, caramel and oak notes to sweet potato casserole.
Sauté sweet potatoes in butter, brown sugar, maple syrup and a shot of bourbon or whiskey until fork tender. Top with toasted pecans before baking for an incredible whiskey-spiked side dish.
The alcohol cooks off, leaving behind rich complementary flavors that round out the sweet potatoes’ natural sugars. A little booze goes a long way to add amazing depth to candied yams without overpowering them.
Spike Mashed Potatoes with Hard Cider
Mashed potatoes pop with apple flavor when you mash them with hard cider instead of regular milk or cream.
Simply use half unsweetened hard cider and half chicken or vegetable broth when mashing your potatoes. The cider's tangy sweet-tartness cuts through the starchiness of the spuds.
You can even boil the potatoes in a blend of broth and cider for fuller flavor before mashing them.
Nutmeg, rosemary, chives and garlic are yummy seasonings to add to hard cider mashed potatoes. Every bite of this Thanksgiving side will burst with delicious apple essence.
Boozy Thanksgiving Desserts: Sweet Endings with Alcohol
From spiked pies to tipsy trifles, spirits lend desserts warming flavor and aroma for a sweet, satisfying finish to your holiday meal.
Soak Up the Rum in Pumpkin Pie
Pumpkin pie gets an exotic twist when made with rum. The Caribbean spirit's oak and vanilla flavors marry beautifully with cozy pumpkin and autumnal spices.
Make a rum-soaked pumpkin pie by substituting dark rum for 1/4 of the evaporated milk in your favorite recipe. For a 9-inch pie, use 1/4 cup rum and 3/4 cup evaporated milk.
You can also sprinkle rum over the pie filling before baking, or gently brush rum syrup over the finished piecrust for an extra punch of flavor.
Every forkful of this tropical treat will get your taste buds dancing with delight!
Liven Up Apple Crisp with Brandy
There's nothing that says “autumn treat” quite like warm apple crisp. Brandy makes this classic dessert even more delicious.
Toss your apple filling with 1-2 tablespoons of brandy before baking under the crumb topping. Brandy highlights the apples’ natural sweet-tartness and gives the crisp a wonderful fruity aroma.
Use green apples like Granny Smith or Pippin for the best results. Their bright acidity plays off the sweet warmth of brandy magnificently.
You can also sprinkle a splash of brandy over your baked apple crisp while it's hot from the oven, letting the alcohol bubble and absorb deliciously into the fruit and crumb layers.
Add a Kick to Pecan Pie with Bourbon
Buttery, nutty pecan pie gets an extra oomph of southern flavor when made with Kentucky bourbon. The bourbon’s spicy vanilla and caramel tones enrich the filling's molasses and brown sugar flavors.
Simply swap 2 tablespoons of bourbon for 2 tablespoons of corn syrup in your favorite pecan pie recipe. Be sure to bake the pie fully so the filling sets up properly, which will cook off the alcohol.
Let this bourbon pecan pie cool completely before slicing so the filling sets up. Then dive in and enjoy a mouthwatering slice of boozy Thanksgiving heaven!
Boozed-up pumpkin, apple and pecan pies make sensational endings to your Turkey Day feast. A nip of alcohol takes these classics over the top!
Cooking with Alcohol: Techniques, Benefits & Flavor
Now that your mouth is watering for bourbon-glazed ham and spiked sweet potato casserole, let’s explore how to cook successfully with beer, wine and spirits.
Alcohol can transform the flavor of savory and sweet recipes when used properly. Here are tips for infusing your Thanksgiving dishes with incredible depth and character using beer, wine and liquor.
Popular Types of Alcohol to Cook With
The alcohol you add to a dish depends on the flavor profile you want to create:
Wine
- White: Imparts brightness from its acidity. Good for poaching, steaming or boiling.
- Red: Provides rich, intense flavor and color from tannins. Excellent for braising, deglazing, marinating.
- Cooking wines: Lower quality, very acidic. Avoid using.
Beer & Hard Cider
- Ales: Fruity, malty profile. Great for marinading or baking.
- Lagers: Clean, crisp taste. Nice for steaming seafood.
- Hard cider: Sweet-tart apple essence. Yummy for baking poultry.
Spirits
- Bourbon: Warm, oaky richness. Use in glazes, pie fillings.
- Rum: Tropical, molasses notes. Perfect for marinades, cakes.
- Brandy: Fruity brightness. Excellent with baked fruits.
Handy Techniques for Cooking with Alcohol
Here are some easy but effective ways to add wine, beer and spirits to all kinds of recipes:
- Marinating: Letting meat or vegetables soak in an alcohol-based marinade tenderizes and infuses flavor.
- Deglazing: Scrape up browned bits after searing or roasting meat by adding wine or stock and reducing into a sauce.
- Flambéing: Ignite alcohol vapors to create a quick burst of flavor during cooking.
- Steaming or poaching: Simmering seafood, poultry or veggies in wine, beer or cider moisturizes the food.
- Reducing: Simmering wine, beer or cider condenses flavors and develops complexity.
- Spritzing: Misting meat with spirits while grilling or roasting keeps it tender and adds flavor.
- Brush on glazes: Applying alcohol-based glazes to meats during baking creates delicious lacquered crusts.
- Incorporate into batter/dough: Adding beer, wine or spirits when mixing batters or doughs gives baked goods more depth.
With practice, you’ll learn how much alcohol to add to a dish and when to incorporate it during cooking. Let your taste buds guide you!
Benefits of Cooking with Alcohol
Alcohol may evaporate or burn off during cooking, but it leaves behind compelling flavors and aromas that enhance food in wonderful ways:
- Depth of flavor - Beer, wine and spirits introduce layers of taste not otherwise present.
- Tenderizing - Alcohol breaks down proteins and connective tissues, tenderizing meats.
- Deglazing - Wine or stock lifts up flavorful browned bits left in pans after searing.
- Moisture - Alcohol helps retain moisture so foods don’t dry out.
- Sweetness - Sugars in wine balance savory flavors with natural sweetness.
- Leavening - Carbonation in beer can help baked goods rise lighter.
- Color - Red wine adds gorgeous hues to sauces, stews and glazes.
- Mouthfeel - Alcohol leaves a pleasant silky texture on the tongue.
Cooking with wine, beer and spirits broadens your culinary horizons! Use alcohol to give your Thanksgiving spread nuanced, restaurant-quality flair.
Pairing Drinks with Your Thanksgiving Feast
A thoughtfully paired glass of beer, wine or cocktail complements and enhances the flavors of your Thanksgiving meal beautifully. Like a good marriage, the food and drink bring out the best in each other!
Matching drinks to each course creates a sumptuous feast for both your palate and your guests’ taste buds. Here are tips for selecting the perfect pairings:
Wine Recommendations
Crisp Whites with Turkey & Gravy
Cool, vibrant white wines cut through the richness of turkey, gravy and stuffing marvelously. Their bright acidity and citrus notes cleanse the palate. Sauvignon Blanc, Pinot Grigio, Chablis and Riesling all pair deliciously.
For a special treat, pop open a bottle of sparkling wine! Bubbly and turkey are a match made in heaven. The effervescence scrubs the tongue between bites, while the acidity balances the meat’s succulence.
Bold Reds with Ham & Dark Meat
Full-bodied reds worship the altar of glazed ham. Their sturdy tannins and fruit flavors beautifully complement the salty, sweet glaze and rich pork flavors. Cabernet Sauvignon, Malbec and Syrah are perfect pairings.
Red wine also complements dark turkey meat wonderfully. The wine’s earthiness plays against the slight gaminess of the poultry. Merlot, Zinfandel and Pinot Noir make excellent matches.
Beer & Cider Selections
Festive brews add a delicious dash of autumnal flavor to your Turkey Day spread:
- Amber Lagers - Clean, malty, slightly bitter. Lovely with turkey & gravy.
- Brown Ales - Sweet, nutty, chocolate hints. Great with ham & fall vegetables.
- Pumpkin Beer - Warming spices, gentle sweetness. Fantastic with stuffing and pie.
- Apple Cider - Apples, apples, apples! Obviously perfect alongside apple pie.
Don’t be afraid to offer beer cocktails too! A maple bourbon cider mimosa or cranberry vodka spritzer are fun twists on the expected wine concoctions.
Cocktails for Each Course
Start your meal off right with a signature mixed drink, then progress to after-dinner drinks:
- Fall Sangria - Red wine, brandy, autumn fruits. Tasty during appetizers.
- Cranberry Martini - Vodka, triple sec, cranberry juice. Palate cleanser between courses.
- Pumpkin Eggnog - Rum/bourbon, egg, spiced pumpkin. Dessert in a glass!
- Apple Brandy Old Fashioned - Bourbon, brandy liqueur, bitters. Warming nightcap by the fire.
Don’t forget festive mocktails for friends and family who abstain from alcohol. Sparkling ciders, fruit juices and aromatic teas make delightful non-alcoholic pairings.
Relish the Bounty of the Season
As you sit down for your spectacular Thanksgiving meal this year, raise a glass in appreciation for nourishing food, warming company, and the privilege of time spent together.
Cooking with and enjoying alcohol responsibly enables us to fully relish the bounty of the season. Use spirits and brews to create dishes and memories that will linger long after the last tasty morsel is gone.
Here’s to fulfilling feasts and meaningful bonds shared around the table. Cheers to you and yours this Thanksgiving! May it be filled with flavor, connection, and comfort.
Frequently Asked Questions
Cooking with Alcohol
How much alcohol burns off when cooking?
The amount of alcohol that cooks off depends on the cooking method. Alcohol evaporates fastest when flambéing or simmering uncovered. Baking, braising, and simmering with a lid retains more alcohol. As a general rule, after 1 hour of cooking with heat, about 40% of the alcohol will remain.
Is it safe to cook with regular drinking alcohol?
Yes, it is completely safe to cook with any potable liquor, wine or beer. Avoid using non-drinkable "cooking wines" which are very low quality and salty.
What type of alcohol is best for deglazing?
Wine and stock are typical deglazing liquids, but brandy, whiskey, beer and vinegar also work very well. Choose a deglazing liquid that complements and enhances the flavor of the meat drippings.
Does alcohol really help tenderize meats?
Yes, it does! The natural sugars and acids present in wine, beer or spirits assist in breaking down tough collagen fibers in meat, leaving it tender and juicy after cooking. Marinating tougher cuts of meat in alcohol is an easy way to help soften them and impart flavor.
Pairing Alcohol with Food
What drinks pair best with a Thanksgiving feast?
Crisp, vibrant white wines or sparkling pairs beautifully with turkey, while bold, dry red wines complement ham and dark meat nicely. Amber beers, hard ciders, and festive seasonal cocktails also make fantastic pairings with different Thanksgiving dishes.
How do I select the right wine to match my meal?
Consider the body, sweetness, acidity, fruit flavors, and oaky or buttery qualities of the wine. Lighter, brighter wines pair well with delicately flavored foods. Full-bodied dry reds match up better with richer, heartier dishes.
What factors affect beer and food pairings?
The hoppiness, maltiness, carbonation, sweetness, fruit flavors and even the color of the beer will influence pairings. Amber and brown ales work great with roasted meats, while hop-forward IPAs pair better with spicy foods.
Can I serve cocktails with a Thanksgiving dinner?
You certainly can! Signature holiday cocktails, pumpkin spiced martinis, or apple brandy old fashioneds make very festive meal companions. Just be sure to balance stronger drinks with lighter courses and adjust portion sizes mindfully.
Responsible Enjoyment
How can I accommodate non-drinkers at my holiday table?
Have tasty non-alcoholic beverage options available like flavored sparkling waters, specialty sodas, ginger beer, fruit juices, coffee and tea. Also, make sure there is plenty of delicious food to enjoy.
What’s the best way to avoid overconsumption?
Set limits for yourself ahead of time. Alternate alcoholic drinks with non-alcoholic ones. Drink water in between each alcoholic beverage. Eat a full, protein-rich meal before and while drinking.
Is there an acceptable alcohol-free substitute for cooking?
Yes! Non-alcoholic wines, white grape juice, chicken or vegetable stock, vinegar, and hopped sodas work well. Extracts like vanilla, almond, orange, etc. can also sub for wine/liquor when cooking.
Let me know if you have any other questions! Wishing you a delicious and responsible Thanksgiving.