It also is mighty tasty when you add into popular dishes like Chocolate Pecan Pie and even the Turkey feast itself!
Here are few recipes BourbonBlog.com recommends using Wild Turkey Bourbon!
For more holiday cocktails and stories, we invite you to subscribe to our mailing list here .
Wild Turkey Acorn Squash
1) Preheat the oven to 350 degrees. Remove the seeds from the squash halves and discard the
seeds. Sprinkle the squashes with salt to taste. Place in each cavity ½ tablespoon of the butter
and 1 tablespoon of the brown sugar. Bake the halves for 30 minutes.
2) Remove the squashes from the over; place 1 tablespoon of bourbon in each half and dust with
the cinnamon. Cover with foil and return to over for another 30 minutes.
Wild Turkey Bourbon Chocolate Pecan Pie
3 extra-large eggs
1 cup sugar
2 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
¼ cup Wild Turkey 101
½ cup semisweet chocolate chips
1 cup pecan halves
1) To make the all-purpose pastry: Combine the flour, salt and sugar in a mixing bowl. Cut the
butter into the flour mixture, using a pastry blender, until the mixture resembles coarse meal.
With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do
not overwork the dough). Wrap the dough and chill it for 30 minutes before rolling it out. When
the dough is chilled, roll it on a lightly floured surface to a thickness of about 1/8 inch. Make a
circle 12 inches in diameter. Place the dough in a 10-inch pie pan and preheat the oven to 375
2) To make the pie filling: In a mixing bowl beat the eggs, sugar, melted butter, corn syrup, vanilla,
and bourbon. Strain this mixture into another bowl, using a fine mesh, Sprinkle the chocolate
chips on the bottom of the unbaked piecrust, and cover with the pecans. Pour the filling on
the top of the chocolate and pecans. Bake for 35 to 40 minutes, The pie is done when a knife
inserted 2 inches from the side comes clean. Cool the pie for at least 30 minutes before serving.
Wild Turkey Apple Pie
This recipe combines America’s native spirit with the all-American dessert.
½ cup Wild Turkey 101 Bourbon
½ cup raisins
10 Granny Smith apples
¾ cup sugar
2 tablespoons flour
1 teaspoon cinnamon
¼ teaspoon salt
1/8 teaspoon nutmeg
½ cup pecan halves, toasted
1 double piecrust
1 tablespoon superfine sugar
1) Combine the bourbon and raisins; let soak for at least 1 hour. Preheat the oven to 350 degrees.
2) Pell the apples and slice them thinly. Saute the apple slices in a pan with a little butter until
tender. Meanwhile, toast the pecans in the oven for about 5 minutes.
3) Combine the sugar, flour, cinnamon, salt, and nutmeg in a large bowl and mix. Add the apples,
raisin mixture and pecans. Spoon the pie filling into the bottom of a 10-inch piecrust.
4) Cut the top piecrust into strips and arrange the strips over the pie filling in a lattice formation.
Sprinkle the pie with the superfine sugar and bake it at 350 degrees until the filling in the center
of the pie bubbles, about 1 hour and 15 minutes. Allow the pie to cool for at least 15 minutes
Turkey with Kentucky Bourbon Sauce
1 (6-ounce) can frozen orange juice concentrate, thawed
¼ cup Wild Turkey 101 Bourbon
½ cup water
¼ cup virgin olive oil
¼ cup fresh rosemary
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
1 whole boneless, skinless turkey breast (about 2 pounds; thaw it if frozen)
1 cup whole-berry cranberry sauce (half of a 16-ounce can)
1.) Place the orange juice, Wild Turkey 101, water olive oil, rosemary, garlic, salt and pepper in a
food processor and puree until the rosemary and garlic are chopped. Pour the mixture into a
container and add the turkey breast. Cover and marinate in the refrigerator at least 1 hour.
2.) Start the grill and heat it to medium heat. Place the turkey breast on the grill and cook it for 30
to 40 minutes, basting with leftover marinade several times. Reserve the remaining marinade.
When the internal temperature of the turkey reached 160 degrees, remove it from the grill and
allow it to rest on a cutting board for 10 minutes.
3.) Meanwhile, boil the reserved marinade with cranberry sauce in a small pot for 10 minutes so
that the sauce thickens.
4.) Slice the turkey breast and cover it with the sauce before serving.
Sweet Potatoes with Wild Turkey Bourbon
1.) Preheat the oven to 450 degrees. Pierce the sweet potatoes with a fork and place them in a
large roasting pan. Roast them for 1 hour or until tender. Remove them from the oven and allow
them to stand for at least 15 to 30 minutes before proceeding.
2.) Peel the sweet potatoes and cut them into large chunks. Combine the sweet potatoes with the
cream lemon juice and lemon zest in a mixing bowl. Add the salt and pepper to taste. Using an
electric mixer, mash the sweet potato mixture.
3.) Combine the bourbon and the brown sugar in a large saucepan and heat to a boil. Stir the sweet
potato mixture into the bourbon mixture and cook, stirring occasionally, over low heat until
Wild Turkey Pecan Pumpkin Pie
3 eggs, slightly beaten
16 ounces canned pumpkin
¾ cup dark brown sugar
1 ½ cups half-and-half
3 tablespoons Wild Turkey 101
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
1 unbaked 9-inch piecrust
2 tablespoons butter
¼ cup dark brown sugar
¼ cup Wild turkey 101
1 cup pecan halves
1.) Preheat oven to 425 degrees.
2.) To make the pie: Combine the eggs, pumpkin, brown sugar, half-and-half, bourbon, cinnamon,
ginger, and salt, and mix well. Pour the pumpkin mixture into the piecrust and bake for 10
minutes. Reduce the heat to 350 degrees and allow the pie to continue to bake for 45 more
minutes or until the filling is set in the middle. Remove the pie from the oven and let it cool.
3.) To make the topping: combine the butter and brown sugar in a saucepan; stir and cook over
medium heat until the butter melts, the sugar dissolves and the two ingredients are mixed. Add
2 tablespoons of the Wild Turkey and the pecans, and coat the pecans with the sugar. Spoon the
pecan mixture over the pie.
4.) Before serving the pie, place the other 2 tablespoons of Wild Turkey in a saucepan and gently
heat until the fumes are ready to ignite. Carefully ignite the Wild Turkey with a match and pour
it over the pie. When the flames die down, the pie is ready to serve.
Sweet Potato Pie with Wild Turkey Whipped Cream
Sweet Potato Mixture
1 ¾ cups cooked sweet potatoes or yams
¾ cup sugar
½ cup evaporated milk
6 tablespoons butter, melted
2 tablespoons cinnamon
1 tablespoon vanilla extract
1/3 cup sugar
¾ cup honey
2 tablespoon butter, melted
1 tablespoon Wild Turkey 101
1 pinch salt
1 cup pecan halves and pieces
Wild Turkey Whipped Cream
3 cups heavy cream, well chilled
½ cup light brown sugar, packed
1/3 cup Wild Turkey 101
1.) Preheat oven to 400 degrees
2.) To make the piecrust: In a medium bowl, combine the flour, sugar, and salt. Add the butter and
shortening and cut in with a pastry blender until the mixture looks like small peas. Slowly add
the cold water and mix until a dough forms. Shape the dough into a disk and roll out on a lightly
flowered surface until you have a thin round that will fit n a 9-inch pie pan. Place the piecrust in
the pie pan and set it aside.
3.) To make the sweet potato mixture: Combine the sweet potatoes, sugar, eggs, milk, butter,
cinnamon and vanilla in a medium bowl. Mix well and pour it into the piecrust.
4.) To make the pecan mixture: In a medium bowl, lightly beat the eggs with the sugar. Add the
honey, butter, Wild Turkey and salt and mix until blended. Stir in the pecans and pour the
mixture over the sweet potato layer. Bake the pie for 10 minutes. Lower the temperature of the
oven to 325 degrees and bake the pie for 1 additional hour.
5.) To make the whipped cream: Using an electric mixer, in a large bowl beat the cream and brown
sugar until soft peaks form; then add the Wild Turkey and beat until stuff. Refrigerate the
whipped cream mixture until ready to serve; then spread it on the pie.