Give your Christmas dinner a whiskey twist with Jack Daniel’s!
| 6th December 2017
Jack Daniel’s have been getting into the Christmas mood this year by providing their whiskey lovers with some amazing new recipes. Alongside this, they have also picked out their top 10 bartenders from across the North and Mancunians you are in for a treat!
One of their top 10 bartenders included the talented Shane Kilgariff from Peggy’s Bar in Manchester. Peggy’s bar is a relatively new bar which opened earlier this year. It is run by two of the nicest guys you will ever meet and its warm, cosy and modern atmosphere means it’s the ideal place to take your friends. Having been to quite a few hidden gems in Manchester I can honestly say this is one of my favourites. It’s a little off the beaten track but I always think having to search a little makes a place more exciting.
Shane Kilgariff and Adam Day run the bar together and the dynamic duo always strives to create cocktails that are a little out of the box, yet taste insanely good (they even make their own liqueur!). Shane’s creation for Jack Daniels was aptly named ‘For Peggy’ and it perfectly combines the delicious taste of Jack Daniels whiskey with some extra special ingredients. To find out the secret ingredients to this cocktail head over to Peggy’s bar on 6 Barlow’s Croft, Salford M3 5DY to have a taste!
If you are more of a foodie than a cocktail person that Jack Daniel’s also have something for you. With Christmas coming up, why not try your roast dinner Tennessee style?
From a succulent Jack Daniel’s Tennessee Honey glazed turkey with a chunky bacon and sourdough stuffing, to a spice-rubbed pulled pork with a Jack Daniel’s Tennessee Honey salsa Jack Daniels has a recipe for you!
So grab a bottle of Jack Daniels Tennessee honey this Christmas and make a dish with a twist. Our favourite recipe is the honey glazes turkey with Jack Daniel’s gravy. If you think this sounds ‘whiskey’ business then don’t panic…check out the simple and easy step by step recipe below!
Jack Daniel’s Tennessee Honey glazed turkey with Jack Daniel’s Tennessee Honey deglazed gravy
- Prep time: 30 minutes
- Cook time: 3 – 3 ½ hrs approximately, stuffed
- Serves: 8
Jack Daniel’s Tennessee Honey glazed turkey
- 5-6 kilo fresh turkey, giblets and neck removed to make a stock (recipe to follow)
- 2 sprigs each of fresh thyme, rosemary and sage
- Head of garlic, cut in half – if not using the stuffing
- 1 tbsp olive oil
- Salt and pepper for skin and cavity (about 2 tbsp sea salt and 1 tbsp pepper)
Jack Daniel’s Tennessee Honey glaze
- 100ml Jack Daniel’s Tennessee Honey cooked down to 50ml
- 50g unsalted butter
- 20ml soy sauce
- 40ml runny honey
- 10-15ml hot sauce (Tabasco or Louisiana)
- 1 tbsp dark marmalade
- 1 tbsp cider vinegar
Jack Daniel’s Tennessee Honey gravy
- 120ml Jack Daniel’s Tennessee Honey
- 57g (4 tbsp) turkey drippings fat or butter
- 50g (4 tbsp) flour
- 600ml of stock for gravy
- Preheat oven to 180C, 160 fan-assisted, with the rack on lowest position.
- Bring turkey out of the fridge, one hour before roasting, to reach room temperature. Pat dry and stuff the cavity with garlic and herbs if not using stuffing. Stuff it loosely in the cavity as well as neck cavity and fold skin down under bird. Bake any remaining stuffing in buttered dish.
- Place the turkey on the rack in a large roasting tin. Oil and season the turkey generously with salt and pepper.
- Tie the legs together and tuck the wing tips under the body.
- Add 500ml water to bottom of pan, if it dries out in beginning, you may need to add more water. Tent the turkey loosely with foil if it browns too quickly.
- Baste with pan liquid every 30 minutes. You may need to top up with water. Towards the last 30 minutes of roasting brush the turkey every 10 minutes with glaze.
- Remove turkey and tip the juices from cavity in pan. Pour the juices into a fat separator. Set turkey aside on a board to rest for 30 minutes loosely tented by foil.
- Place the turkey roaster over two burners and add 150ml Jack Daniel’s Tennessee Honey, scraping to get all the good brown bits, cook for about 1 minute and tip into your gravy fat separator along with the other pan liquid. You should have 100ml golden liquid. Strain to remove any bits. Reserve the fat from the stock. Add the pan juices to your 500ml giblet stock.
- Add the fat (should have if not use butter) and flour in roasting tin and whisk cooking about 1 minute and gradually add your stock to pan, cook for about 5 minutes then adjust seasoning.
- Yield is 1 pint of gravy roughly.
- Remove stuffing and place turkey on platter, garnish as you like.
Turkey giblet stock for gravy
- Prep time: 15 minutes
- Cook time: 1 hour
- Yields: 500ml roughly
- 1 tbsp oil
- Giblets and neck patted dry, discard liver
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 celery rib, roughly chopped
- 2 garlic clove smashed
- 1 ltr unsalted chicken stock
- Place oil in a large and heavy gauge sauce pan, sauté the neck, giblets and vegetables and cook 5 minutes.
- Add stock and simmer for one hour, skimming off fat as it simmers.
- Strain the stock and hold in sauce pan until needed for gravy. Should have 500ml, if not add some water.