Thanksgiving Feast

Thanksgiving is a holiday where we sit back and reflect on all of the things that we are thankful for in our lives while packing on some warmth-giving winter pounds by gorging on Autumns final harvest. 

Let us remember the Americans that saved the wayward pilgrims from certain demise from the unforgiving winter by offering their harvest. Let us not forget that we are all on borrowed time and to be kind to those less fortunate than ourselves.

With that said, let's eat!

Ready for the perfect roasted turkey? Here's where to start.

Holy Smoke Honey Brine


The best way to cook a succulent turkey that has everyone clamoring for seconds is to soak that bad bird in a nice salty bath. Think about how much more relaxed you feel after a day at the spa.

This recipe is for a turkey that is 15-20 pound turkey.

  • 8 quarts water

  • 2 cups coarse salt

  • 1 cup Holy Smoke smoked honey

  • 2 bunches fresh thyme

  • 8 large garlic cloves, peeled

  • 2 tablespoons coarsely cracked black pepper

  • 2 lemons halved

Bring all ingredients to a boil.  Let the brine cool and brine the turkey for 12-18 hours.  Rinse turkey thoroughly and roast or fry to perfection.

Holy Smoke Smoked Olive Oil Injection For Turkey

  • 3⁄4 Cup Holy Smoke Smoked Olive Oil

  • 1⁄4 Cup White Wine

  • 2 Tablespoons Fresh Parsley (Chopped)

  • 1 Tablespoon Fresh Rosemary (Chopped)

  • 1 Tablespoon Fresh Sage (Chopped)

  • 1 Tablespoon Fresh Thyme (Chopped)

  • 3 Cloves of Garlic (Minced)

  • 1⁄2 Lemon (Juiced)

  • 1 Teaspoon Dijon Mustard

Place all ingredients in a blender except Holy Smoke Smoked Olive Oil. Turn the blender on a low speed and slowly add the olive oil. Strain 3⁄4 of the mixture. Return the herbs and garlic to the remaining mixture to coat the turkey before it goes in the oven. Inject the breasts and thighs using as few punctures as possible. Depending on the size of the turkey, I like to make one or two centralized puncture in the turkey and insert the injector as far as I can and as I bring it up, release a little bit of the injection at a time. Then I use the same puncture without removing the injector at a different angle into a different part of the breast or thigh. If I run out of the mixture, I refill and use the same puncture point if I can. You can also use this injection on the drumsticks and wings as well. After the turkey is fully injected, refrigerate over night so the flavors can marinate the turkey.

Holy Smoke Smoked Honey Butter

This one is a dead giveaway, but sometimes the obvious only becomes clear after it has been pointed out.

  • 1/2 cup unsalted butter (softened)

  • 1/4 cup Holy Smoke Honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon salt

Whip all ingredients in stand mixer or by hand for 3 minutes.  Serve at room temperature or roll it up in plastic wrap and refrigerate or freeze.  Enjoy with you favorite Thanksgiving rolls or cornbread.  You can also use this butter to glaze carrots for your feast.  You can use the leftover butter for pancakes or waffles for breakfast the next day.

Sides are what really make the meal.

Holy Smoke Olive Oil Smashed Potatoes

  • 3 pounds of fingerling potatoes

  • 1/2 cup Holy Smoke Olive Oil

  • 1 tablespoon wholegrain mustard

  • 1 tablespoon parsley (chopped)

  • 1 tablespoon chives (minced)

  • 1/2 teaspoon lemon zest (minced)

  • Salt and Fresh pepper to taste

Wash potatoes and boil until soft.  Combine all ingredients in a large bowl and smash with a potato masher, cocktail muddler, or even a large fork.  Season to taste with salt and pepper and serve immediately.  Serves 8.

Happy Thanksgiving!!