Talking Turkey

Fun Facts About Wild Turkey Bourbon

Wild Turkey’s roots trace to 1855, when Austin Nichols & Co., a wholesale grocer, set up shop in Lawrenceburg, Kentucky. That company eventually took over what would become Wild Turkey Bourbon, now one of the country’s top-selling whiskey brands. According to company lore, Wild Turkey name sprang from a hunting expedition. A distillery executive named Thomas McCarthy brought some whiskey samples from then-owner Austin Nichols & Co. on a wild turkey hunt. According to The Guardian, his companions “liked it so much that the next year they asked him to bring some of that ‘Wild Turkey’ bourbon and the nickname soon became a famous brand.”

It’s “alright, alright, alright.” Actor Matthew McConaughey has been Wild Turkey’s creative director since 2016. The brand reportedly approached McConaughey to be a spokesperson to help them attract more female consumers and international audiences. However, the actor had bigger ideas and wanted to be more than just the face; in fact, the relationship blossomed, and he has really become more part of the Russell family of distillers. In 2018, McConaughey launched Longbranch Bourbon, a perfect pairing of Texas and Kentucky, in partnership with Wild Turkey.

For the Grown-Ups

Let’s kick things off with some festive Wild Turkey cocktails! We’ve got a little twist on a classic, a perfect holiday pairing, and a dessert treat that won’t be allowed at the kids’ table!

• FROZEN BUTTERBALL •

A boozy milkshake for the adults

INGREDIENTS:

1 pint butter pecan ice cream 1-2 oz. Wild Turkey bourbon 1 oz. Amaretto Caramel sauce (use prepared or follow recipe below)

FOR CARAMEL SAUCE:

1 c. dark brown sugar 1/2 c. heavy cream 4 Tbsp. unsalted butter Pinch of salt

PREPARATION:

Make caramel sauce: in saucepan, combine sugar, cream, butter, and salt. Heat to a simmer, then bring slowly to a boil, stirring to dissolve sugar. Boil for approximately 3 minutes, stirring constantly so it doesn’t boil over. Pour into a heat-safe jar to let cool and thicken.

For cocktail, scoop ice cream into blender, adding bourbon and amaretto. Blend until it reaches the texture you desire. Pour into cocktail glasses and drizzle caramel sauce on top of each cocktail. Serve immediately.

• THANKSGIVING PUNCH •

Turkey and cranberry, the natural combination

INGREDIENTS:

3 oz. orange juice, chilled 3 oz. cranberry juice, chilled 2 oz. Wild Turkey bourbon 2 Tbsp. cranberry relish 4 fresh sage leaves, plus additional for garnish Cranberries, fresh or frozen for garnish

PREPARATION:

In ice-filled cocktail shaker, combine orange and cranberry juices, bourbon, cranberry relish, and sage leaves. Cover and shake until chilled. Strain into 10-oz ice-filled cocktail glass. Garnish with cranberries and sage leaves.

• BOULEVARDIER •

A twist on the Negroni that’s perfect for cooler weather

INGREDIENTS:

1/4 oz. Wild Turkey 101 Bourbon 1 oz. Campari 1 oz. sweet vermouth Cherry for garnish

PREPARATION:

Add all liquid ingredients into a mixing glass. Stir and strain over ice into rocks glass. Garnish with a cherry.

Cute for Kids

Fun charcuterie boards and veggie platters that are made to look like turkeys are something the kids love to gobble. If you need inspiration, the internet has them in every size and shape and with flavors to please every palate. Here are a couple of that appeal to even the pickiest eaters.

• TOMMY TURKEY CHEESE BALL •

INGREDIENTS:

8 oz. pkg. cream cheese, softened (use veggie or chive for more flavor) 1 c. shredded cheddar cheese 1/2 c. pecans, chopped Pretzel sticks 1 Slim Jim (beef stick or pretzel rod) 1 Rolo candy 1 candy corn Candy eyes Royal icing pen (for cake decorating)

PREPARATION:

Cream softened cream cheese by hand or in a stand mixer, adding shredded cheese and mixing until fully incorporated. Form mixture into a ball and place in a sheet of plastic wrap. Place the ball in the refrigerator for a few hours to firm. When firm, remove ball from fridge and unwrap. Roll in chopped nuts to fully and evenly coat the exterior. Re-wrap in plastic and return to refrigerator. To make the head/neck, you can be creative. The method used here: a 4" to 5" piece of a Slim Jim is used for the neck/head and a “face” is then attached to that. The “face” is created by “gluing” candy eyes and an upside-down candy corn beak to a Rolo with a royal icing pen. The “face” is then glued to the Slim Jim. Allow the face/head to set by putting on a paper towel and placing into the freezer for up to 30 minutes. If not using immediately, transfer to a Ziploc bag and keep in the refrigerator with the cheese ball. When ready to serve, remove cheese ball from refrigerator, place on plate and allow to soften just long enough to be able to slide the Slim Jim into the front of the ball, making the turkey’s head. Create a “tail” by sliding pretzel sticks in the back of the ball as tail feathers. Surround with crackers & serve.

• GALA GOBBLER •

INGREDIENTS:

1 container of vanilla Greek yogurt or Marzetti caramel dip 1 medium Gala apple, cored and cut into thin slices 1 medium Golden Delicious apple, cored and cut into thin slices

1 medium Granny Smith apple, cored and cut into thin slices

2 chocolate chips or candy eyes Candy corn Pretzel sticks or fancy toothpicks

PREPARATION:

Place open container of yogurt or caramel on serving platter. Place chocolate chips or candy eyes and upside-down candy corn as a beak in the container to make a face. Arrange apple slices around container in layers to look like feathers. Use pretzel sticks or fancy toothpicks to create the turkey’s feet.

It’s a Wing Thing

Juicy turkey wings get the spotlight in this traditional soul food dish. Serve with cornbread and collards for the true taste of the South.

• SOUTHERN SMOTHERED • TURKEY WINGS

INGREDIENTS:

2 lbs. turkey wings 3 Tbs. vegetable oil 2 Tbs. butter 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. ground sage 1 tsp. dry thyme 2 tsp. salt 1 tsp. ground black pepper 1/2 c. all-purpose flour 2 c. turkey (or chicken) broth 1/2 c. half & half 1 small onion, chopped 1 small bell pepper, chopped 2 stalks of celery, chopped Salt & Pepper to taste

PREPARATION:

Preheat oven to 325°F. Rinse turkey under cool water and pat dry. Combine salt, pepper, thyme, sage, onion and garlic powder. Season turkey by rubbing all over. Sprinkle flour into large freezer bag, then place turkey wings in bag. Close bag and shake until all pieces are nicely coated with flour. Save excess flour and set aside. Place large pan on stovetop and add the vegetable oil and butter, melting butter and heating oil over medium heat. Once oil and butter mixture is hot, add turkey wings. Brown all surfaces of the turkey, then remove pieces from pan and place into a large baking dish. Now cook chopped vegetables in the pan over medium heat, seasoning with salt and pepper to taste, and cooking until they are translucent. Turn off stovetop, add vegetables to baking dish with turkey, reserving the oil/butter mixture. Cover baking dish with foil and bake wings for 2 hours. For gravy: Heat butter/ oil reserved in pan over medium heat. Once mixture is hot, sprinkle in flour reserved from tossing wings, stirring continuously to brown. Slowly pour in broth, stirring to prevent lumps. Add half & half and keep stirring until well-combined. Let gravy cook over medium heat until it starts to thicken.

Remove turkey form oven and uncover. Pour gravy all over turkey, coating evenly, then cover baking dish again. Bake for an additional hour and 30 minutes. Remove from oven and let sit for 10 minutes, then serve with mashed potatoes or rice.

✔ Fine Handcrafted Jewelry by Local Artisan ✔ Custom Pieces in Silver and/or Gold for all Sizes ✔ Perfect Fit Toe & Finger Rings

215 Mallery Street St. Simons Island, Georgia 912.638.3636 www.gibcobracelets.com @gibco

Shake A Leg

Flavorful smoked or roasted turkey legs are always popular at state fairs and festivals. These “caveman pops” can be eaten plain or with your favorite barbeque sauce or blue cheese dressing as a dipping sauce. Or go another direction and slow cook some legs in sweet honey and garlic to make pull-apart meat for sandwiches or to top a side dish.

BLUE RIBBON • ROASTED TURKEY LEGS •

PREPARATION:

For brine: Whisk together water, salt, and sugar to create brine. Once liquid is clear, place three turkey legs in gallon Ziploc bag and pour in half of brine mixture to cover. Repeat with remaining three legs. Refrigerate for four hours to overnight.

For rub: combine all ingredients listed for rub in a small mixing bowl and mix thoroughly.

TO ROAST:

Remove turkey legs from brine and pat dry. Season legs with rub and place onto a sheet tray with wire rack and allow to marinate for 15 minutes. Preheat oven to 425°F while legs marinate. Once oven is at temperature, roast turkey legs on wire rack for 45 minutes or until skin is golden brown and internal temperature has reached 165°F. Remove turkey legs from oven and allow to rest for five minutes. Wrap bottom of legs with aluminum foil for easy handling and serve with any desired sauces you may want for dipping.

INGREDIENTS FOR BRINE:

1 gallon cold water 1/2 c. kosher salt 1/2 c. granulated sugar 6 turkey legs

FOR RUB:

2 tsp. chili powder 2 tsp. sweet paprika 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 6 tsp. olive oil

• SLOW COOKER HONEY GARLIC • TURKEY LEGS

INGREDIENTS:

2 lbs. turkey legs 1 tsp. salt 1 tsp. cracked pepper 1 Tbsp. dried thyme 2-3 bay leaves Pinch of cayenne pepper 8-10 cloves garlic 2 Tbsp. olive oil 3 medium onions, cut into wedges 2 Tbsp. raw honey 2/3 c. chicken stock

PREPARATION:

Season turkey legs with salt and pepper. In a large heavy bottomed pan, heat oil over high heat and brown leg for 3 minutes on each side, Add onions, garlic, cayenne, honey, and thyme. Cook for 2 minutes, stirring gently, and deglaze with chicken stock. Add bay leaves. Transfer everything to slow cooker and cook for 4 hours on high or 6 hours on low. Turkey should fall apart easily. Transfer to a serving platter and shred with two forks. Serve shredded meat with rice or roasted potatoes or put on Hawaiian rolls for sandwiches.

Your Outdoor Lighting Specialists

EmbracingOther Cultures

Because America is a melting pot, an ideal which reminds us who we are and where we came from, we thought we’d add some dishes inspired by other cultures. These are tasty alternatives to the usual pot pie and casseroles to use up Thanksgiving leftovers.

• CREAMY TURKEY • GNOCCHI SOUP

INGREDIENTS:

1/4 c. butter 1 medium onion, diced 1 Tbsp. garlic, minced 2 medium carrots, thinly sliced 1/4 c. all-purpose flour 2 + 1/2 c. chicken broth 2 c. half & half

2 c. cooked turkey breast, shredded 2 c. fresh baby spinach 1 pkg. (16-18 oz.) potato gnocchi 1/2 tsp. Italian seasoning Salt & Pepper to taste

PREPARATION:

In a large pot or 4-qt. Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes. Add flour and stir well until evenly combined and thickened into a paste, about 1 minute. Slowly stir in broth and half and half. Mix well until smooth and bring the mixture to a boil, about 6-8 minutes. Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let soup simmer until gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally to keep gnocchi from sticking to bottom of the pot. Ladle soup into soup bowls and serve immediately.

• CRANBERRY TURKEY • ENCHILADAS

INGREDIENTS:

2-21/2 c. shredded turkey 2 c. (or 1 16 oz. can) whole berry cranberry sauce 1 can (15 oz.) black beans, drained and rinsed 11/2 c. salsa 11/2 c. shredded pepper jack cheese 1/2 c. sour cream 3-4 scallions, chopped 1/4 c. cilantro, chopped, lightly packed 1 tsp. ground cumin 1/2 tsp. kosher salt 1/2 tsp. cracked black pepper 10-12 (6-inch) flour tortillas 1 tsp. hot sauce

PREPARATION:

Preheat oven to 350°F and lightly spray a 9x13 inch baking dish with cooking spray. In a large bowl, combine turkey, 1 c. cranberry sauce, beans, sour cream, 3/4 c. cheese, 1/2 c. salsa, scallions, cilantro, cumin, salt, and pepper. Spoon about 1/3 c. of filling into each tortilla and roll tightly. Place seam-side down in the baking dish. In a medium bowl,

combine remaining cranberry sauce, salsa, and hot sauce. Stir to combine and pour over enchiladas. Cover dish with foil and bake 45 minutes. Remove foil, and sprinkle with remaining cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Remove from oven, garnish with additional cilantro and cranberry sauce and serve.

• LEFTOVER TURKEY KORMA •

INGREDIENTS FOR CURRY:

2 Tbsp. canola oil 1 Tbsp. unsalted butter 1 large yellow onion, peeled, finely diced 2 large garlic cloves, peeled, finely diced 2" fresh ginger, peeled, grated 1 bay leaf 3 Tbsp. ground almonds 1-2 Tbsp. raw honey or to taste 1 Tbsp. garam masala mild curry powder 1 tsp. ground cumin 1 tsp. coriander seeds, crushed finely 1/4 tsp. ground turmeric 14 oz. can coconut milk 1 c. chicken stock 2 tsp. cornstarch diluted in 1 Tbsp. cold water 1lb. leftover roast turkey 2 large handfuls baby spinach, stalks removed Pinch crushed chili flakes Salt and ground pepper Fresh parsley to garnish

FOR GOLDEN RICE

1 Tbsp. canola oil 1 Tbsp. unsalted butter 1 shallot peeled 4 cardamom pods 1 cinnamon stick 1 bay leaf 1/2 tsp. ground turmeric 1 c. basmati rice 1 c. hot vegetable stock

PREPARATION:

Make rice by heating oil and butter in a medium saucepan and adding rice, shallot and all spices. Stir over medium heat to coat rice in butter, oil and spices. Add hot stock and stir. Reduce heat to a simmer and cook, stirring occasionally, until rice is al dente, adding more hot water if needed. Remove from heat and cover. Remove the cinnamon, cardamom and bay leaf and fluff rice before serving.

Make curry by heating oil and butter in a large casserole. Add onion and cook over medium heat for about 7 minutes or until onion has softened. Stir in garlic, spices and ginger. Add salt and pepper, stir and cook an additional 5 minutes. Add coconut milk, stock and honey and bring to a simmer. Stir in diluted cornstarch and ground almonds. Add turkey and simmer over low heat for 10 minutes. Stir in spinach and cook until wilted, only 1-2 minutes. Serve curry over golden rice, garnished with fresh parsley and a sprinkling of chili flakes.

• POST-TURKEY DAY PIEROGI •

INGREDIENTS FOR DOUGH:

2 c. all-purpose flour 1 tsp. kosher salt 2 Tbsp. butter, melted 1 c. full-fat yogurt 1 large egg Egg wash, for sealing

FOR FILLING

11/2 c. leftover mashed potatoes, chilled (or sweet potato cassesrole) 1/2 c. cooked turkey meat, shredded or chopped 1/4 c. onion, diced very fine 3 Tbsp. cranberry sauce 11/2 c. shredded white cheddar cheese 1 tsp. salt 1 tsp. black pepper

FOR SERVING

1/2 c. sour cream 1 tsp. Dijon mustard 1 tsp. whole grain mustard Salt and pepper, to taste Butter, for the pan Dried cranberries Chopped parsley or chives

PREPARATION:

To make dough, mix flour and salt together in a mixing bowl. Add yogurt, melted butter, and egg to another bowl and whisk to combine. Pour yogurt mixture into flour and stir until a ball of dough forms. Place dough on counter or a cutting board and knead it for a minute or so with damp hands until it is smooth and elastic. Place dough back in mixing bowl and cover with plastic wrap. Allow dough to rest for 30 minutes. For filling, in a large bowl, mix together potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season to taste with salt and pepper. To make dipping sauce, whisk together sour cream, Dijon and whole grain mustard and season to taste with salt and pepper. Set aside until are ready to serve.

To assemble & cook: Bring a large pot of water to a boil. After dough has rested, roll out on a lightly floured surface until 1/4” thick. Using a 3” biscuit cutter or glass, cut out circles of dough. Place approximately 2 tsp. of filling in center of each circle. Brush edges with egg wash and then fold dough over filling, sealing edges with your fingers. Press edges together with the prongs of a fork to seal well. Set formed pierogi on a sheet tray lined with parchment paper. Continue until all pierogi are formed. Boil pierogi, in batches, in water for about 2 minutes or until they float to the top. Remove with a slotted spoon and return to sheet tray. Heat a large skillet over medium heat and add a couple tablespoons of butter. Once butter is melted, add pierogi to the pan in batches of 6-8. Cook until crispy and golden, about 2-3 minutes per side. To serve, drizzle any remaining butter from pan over pierogi. Garnish warm buttery pierogi with cranberries and herbs. Serve immediately with dipping sauce on the side.

• TURKEY STROGANOFF •

INGREDIENTS:

8 oz. egg noodles (cooked) 8 oz. button or cremini mushrooms, sliced 3 Tbsp. butter 1/2 c. onion, finely chopped 1 tsp. Dijon mustard 2 c. roasted turkey meat, chopped into bite-sized pieces 1/2 c. turkey gravy 1/8 tsp. nutmeg 1 Tbsp. fresh thyme, chopped (or 1 tsp. dried) 1 c. sour cream (room temperature) Salt and pepper Soy sauce (can be used to season instead of salt)

PREPARATION:

Boil egg noodles in salted water according to package directions. Heat large sauté pan on medium-high heat for 1 minute. Add mushrooms and dry sauté them (without butter or oil), shaking pan frequently so they don’t stick, approximately 3-5 minutes, until mushrooms release their moisture and begin to brown. Add butter and onion to sauté pan and cook, stirring occasionally, approximately 4 minutes, until onions begin to brown. Stir in Dijon mustard, season all with salt or soy sauce. Add turkey meat and gravy and stir to combine. Cook until heated through and sprinkle with thyme, black pepper, and nutmeg. (You may want to add more salt/soy sauce as turkey is blander than beef usually used in stroganoff.) Turn off heat and add sour cream. If sauce needs to be thinned, add water by tablespoon.

Mix sour cream in thoroughly, taste, and add salt or other seasonings as needed. Serve over warm cooked egg noodles.

INGREDIENTS FOR EGGROLLS:

25 egg roll wrappers 1 lb. cooked turkey, cut into thin strips 2 c. mashed potatoes 2 c. stuffing 1 Tbsp. cornstarch 1/4 c. cool water

FOR DIPPING SAUCE

11/2 c. canned cranberry sauce (no berries) 11/2 tsp. water 11/2 tsp. fresh orange juice 1 tsp. orange zest

PREPARATION:

To make the dipping sauce, combine cranberry sauce, water, orange juice and orange zest in a microwaveable bowl. Heat in microwave for 40 seconds to a minute. Carefully strain to remove any clumps or pieces of cranberry. Chill in refrigerator until ready to serve. To wrap egg rolls, start by stirring together cornstarch and water in small bowl. Lay wrappers on clean, flat surface so a corner is facing you (like a diamond). Dip fingers in cornstarch water and spread on each edge of egg roll wrapper. Spread 1/2 Tbsp. mashed potatoes in corner closest to. You. Top with 1/2 Tbsp. stuffing and a few small pieces of turkey. Lift bottom corner up and begin to roll away from you, making sure to tuck the corner. Under as you roll. At the halfway point, fold the left side in and the right side toward the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch mixture again and brush it over final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam side down. Make sure to roll tightly, so they don’t fall apart when fried. To fry, fill a pot with 4-5” of cooking oil. Heat oil to 350F. Gently add egg rolls to hot oil, frying in batches of no more than 3 or 4 at a time, turning occasionally. Fry until golden brown, approximately 2 minutes. Place on paper towels to drain and cool. Serve immediately with cranberry dipping sauce.

Creamy Turkey Gnocchi Soup

Just Desserts

Two Thanksgiving traditions that can’t be ignored are breaking the wishbone for good luck and dessert! Here we’ve got you covered with candy wishbones and a pair of drumstick dessert options for your family feast or a potluck.

• CANDY WISHBONES •

INGREDIENTS:

12 oz. white chocolate wafers, melts or bark Plastic sandwich bag Parchment paper

PREPARATION:

Line Cookie sheet with parchment paper. Place candy melts or bark in a microwave safe bowl. Microwave for 30 seconds and then stir, continue to do this until the candy melts are melted. Spoon melted chocolate in the inside corner of a sandwich bag. Snip off small corner of bag. Start the wishbone on the bottom by squeezing a small amount to create an oval shape, without lifting the bag, continue to the left of the oval like you are making a half heart. When you get towards the top of the size you want your wishbone, squeeze a little extra to make an oval shape again. Lift bag and return to the bottom oval and make the right side in exactly the same manner as the left. To harden, cool in fridge or freezer for about 3-5 minutes. Ready to eat or store in airtight container. 1 bag of melts makes about 2 ½ dozen wishbones.

Highly Recommended. Highly Referred. Accepting New Patients.

EASY POTLUCK • DRUMSTICK DESSERT •

INGREDIENTS FOR CRUST:

3 small waffle ice cream bowls, broken 4 Tbsp. unsalted butter melted 4 Tbsp. chunky peanut butter 2 c. chocolate Oreo crumbs

FOR FILLING AND TOPPING

1 c. cream cheese 1/2 c. confectioner’s sugar 1/2 c. chunky peanut butter 2 tsp. vanilla extract 1 (16 oz.) container of Cool Whip 1/2 c. unsalted peanuts, chopped 1/4 c. chocolate sundae syrup

PREPARATION:

To make crust, melt butter and mix with Oreo baking crumbs, waffle bowls, and peanut butter in a food processor, combining until it clings together. Press the base firmly into a 9" x13" pan. Beat together cream cheese, confectioner’s sugar, peanut butter, and vanilla. Fold Cool Whip into cream cheese mixture. Drizzle with chocolate syrup. Sprinkle with ½ cup chopped peanuts. Refrigerate until ready to serve.

DRUMSTICK • ICE CREAM PIE •

INGREDIENTS:

12 sugar cones, processed into finely ground crumbs 6 Tbsp. butter, melted 1/2 c. heavy whipping cream or half & half 1/2 c. chocolate chips 1- 1½ quarts vanilla ice cream, softened 1 jar Magic Shell chocolate fudge sauce 1 c. chopped peanuts

PREPARATION:

Spray a 9" deep dish pie pan with non-stick cooking spray and set aside. In medium mixing bowl, mix sugar cone crumbs and melted butter until well combined. Pour into prepared pie pan and press firmly into bottom and up the sides 1/4-1/2 inch. Place crust in freezer. In small saucepan, bring heavy whipping cream or half & half to a slight simmer over medium heat. Turn off burner. Place chocolate chips in a small mixing bowl and add warm cream. Whisk until chocolate chips have melted. Let sit 5 minutes to cool slightly. Remove pie crust from freezer. Pour chocolate mixture into curst to cover the bottom and halfway up the sides of crust. Place back into freezer for 30 minutes. Remove ice cream from freezer and allow to soften on counter until chocolate has set in crust. Spoon softened ice cream over chocolate smoothly. Mound ice cream at the top to resemble an ice cream scoop on a cone. Freeze for 30 more minutes until ice cream has hardened. Remove from freezer and pour magic shell sauce all over the hardened ice cream and immediately sprinkle with peanuts before magic shell sets. Freeze again until pie has set (overnight is best). Slice to serve. Be sure to return any leftovers portions to freezer.

COSMETIC & FAMILY DENTISTRY

912.638.9946 300 Main St. #102 bryandentalssi.com