Thanksgasm 2 at Ranger Creek
The menu includes turkey brined in La Bestia Aimable, a Belgian dark strong ale, and a cornbread dressing made with Ranger Creek’s new Kolsch. Roasted garlic mashed potatoes made with Oatmeal Pale Ale and saison pumpkin soup are also on the menu.
Tickets must be purchased by calling head brewer Rob Landerman at (210) 775-2099 or e-mailing Rob@DrinkRangerCreek.com by Nov.14.
Here is the recipe for the La Bestia Aimable-brined turkey and the Mission Trail Kolsch stuffing:
La BESTIA Brined Turkey:
Beer Brine Ingredients:
4 Quarts La Bestia Aimable
4 Quarts Ice or Water
2 Cup Kosher Salt
1 Cup Sugar
4 Each Bay Leaves
3 Bunch Thyme, fresh
3 Each Yellow Onion, peeled and chopped
3 Stocks Celery, sliced
3 Each Carrots, peeled and sliced
2 Each Orange, quartered
4 Each Garlic Cloves, peeled and sliced
1 Each Turkey, preferably free range
Oven Cooking Instructions:
Add all of brine ingredients in brine bag, then add turkey. Brine for 24-48 hrs in refrigerator or ice chest with ice. Pre-heat the oven to 350°F. Remove the turkey from the brine and dry well. This will help the browning of the skin, as moisture will steam instead of roast the turkey. Truss the bird with twine, to help hold its shape and to aid in cooking the turkey evenly. I highly recommend using a temperature probe to make sure the turkey is cooked to a certain temperature (165°F) vs a length of time. If you don’t have a probe, a16-20 pound turkey should take between 3.5 and 4 hours to fully cook at this temp. Check both the breast and the thigh temperature to make sure the turkey is evenly cooked.
Let the turkey rest for 20-30 minutes before carving. This will help the keep a moist turkey by letting the meat relax and re-distribute its juices.
Recipe is only for 8-10 cups. YOu guys can scale up as need be. Expecting 25 people
8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
- 4 cups coarsely crumbled buttermilk corn bread
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sticks (1 cup) unsalted butter
- 2 medium onions, finely chopped (1 1/2 cups)
- 1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
- 1 cup finely chopped celery
- 2 large eggs, lightly beaten
- 1 cup Ranger Creek Kolsch
- 1/2 cup heavy cream
Preheat oven to 325°F.
Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, beer, and cream and toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.