in partnership withLocal 12 News
MadTree Thanksgiving - 26.jpg
The folks at MadTree Brewing teamed up with Andrew Mersmann, Chef de Cuisine at Red Feather Kitchen in Oakley, to create a feast of epic proportions. Here’s a look at some MadTree beers and how they’ll go best with your Thanksgiving fare. / Image: Shay Nartker // Published: 11.20.17

These MadTree Beer & Turkey Pairings Have Us Stoked For Thanksgiving

The folks at MadTree Brewing teamed up with Andrew Mersmann, Chef de Cuisine at Red Feather Kitchen in Oakley, to create a feast of epic proportions. Here’s a look at some MadTree beers and how they’ll go best with your Thanksgiving fare.

And if you want to whip up some goodness of your own, here are a couple of recipes.

PSYCHOPATHY TURKEY LEGS

For 6 turkey legs (about 4.5 lbs total)
Need 4 quarts of canola oil for frying
(NOTE: You can also use peanut oil or lard but these oils typically have allergies/dietary restrictions)

Brine Ingredients
2.5 qts water
2 cans Psychopathy
12 oz buttermilk
1 ea lemon (halved)
1 ea orange (halved)
1 cup kosher salt
3/4 cup brown sugar
2 tbsp pickling spice

Breading Ingredients
3 cups AP flour
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp salt
2 tsp cayenne

Method

1. Mix all brine ingredients together in a large enough container to fit with all six turkey legs and submerge the turkey legs for 6-12 hours.

2. Preheat oil in a 6-quart pot to 365 degrees, and set the oven to 200 degrees.

3. Remove the turkey legs from the brine and place them on a resting rack over a tray.

4. Mix breading ingredients together in an oversized bowl.

5. Thoroughly coat the turkey legs in flour breading and place them back on the rack. Allow them to sit at room temperature for 20-30 minutes. This time will help the breading stick to the skin.

6. Fry two at a time until an internal temperature of 165 degrees has been reached (about 16 minutes). Place them on a clean cooling rack over a tray and place it in the oven while you complete the rest of the legs, being sure to bring the oil temperature back up to 265 degrees between batches.

• • •

PILGRIM-GLAZED SWEET POTATOES

Ingredients

12 oz Pilgrim Ale
1 ea garlic clove (minced)
1 ea shallot (minced)
1.5-2 lbs sweet potatoes
4 tbsp unsalted butter
3/4 cup molasses
Salt and pepper to taste
Fresh thyme

Method

1. Preheat your oven to 425 degrees.

2. In a saucepan over medium-high heat, bring the beer, garlic, and shallots to a boil and reduce by about 2/3.

3. Cut sweet potatoes into 3/4” cubes.

4. Melt butter in a large cast-iron or metal sauté pan on medium heat. Add sweet potatoes and sauté to coat in butter.

5. Add maple syrup and reduced beer and turn stove to medium-high heat, bringing the liquid to a boil.

6. Put the skillet in the oven and stir occasionally until the potatoes are forkable and the liquid has reduced to a glaze (about 15 minutes).

7. Remove from the oven and season with fresh thyme, salt, and pepper.

- - -

MadTree Brewing is located at 3301 Madison Road.

Red Feather Kitchen is located at 3200 Madison Road.

col1_vertical_list_trending