Sigh. Thanksgiving is over. But, if you are anything like us, you probably have enough turkey for at least one sandwich. Maybe two. Okay, three. We used this recipe inspired by grilling master Bobby Flay to glaze our turkey and then realized it also makes a wonderful sandwich condiment. Don’t you just love when you can find multiple uses for something delicious?
Speaking of multiple uses for delicious things. Did you know moonshine was used for things other than just drinking? I promise I’m not lying. Cooking with alcohol can be awesome, especially in the form of a turkey glaze where it’s going to help give it some extra flavor depth and seal in a little juiciness. We went to Gatlinburg for The Beard’s 30th birthday last month and came home with about 30 bottles of moonshine. Okay, more like 6. But, still. One of our favorites was this Apple Pie Moonshine from Sugarlands Distillery. A shot or two of this mixed with some ginger beer is a tasty beverage you should try soon.
But, we aren’t talking about drinking today. We’re talking about this sweet and crisp glaze that you’re going to love. We prepped ours in a cast iron skillet but if you don’t have one of these guys, you can absolutely use a regular old sauté pan or sauce pan. Just be careful to stir so nothing gets sticky in your mix.
Once you cook up all the goodness in your pan, you’ll want to let it cool for just a few minutes before you toss it in the food processor. Take it completely off the stove otherwise, you’ll get some residual heat and it will never cool. Once you pop it in the food processor, it should mix up pretty quickly and then voila, turkey glaze and leftover sandwich condiment done!
If you’re going to use it to glaze your turkey, you don’t need to put it on the raw bird. That’s why we brine our turkeys! About 15 minutes before your protein is finished, take it out of the oven and grab a pastry brush. A silicone pastry brush comes in handy here! Lather it up with the turkey glaze and wipe it all over the almost cooked bird. Make sure there is a nice even layer all over so you don’t have too much or too little on any of the pieces. Pop it back in the oven and when you take it out, you’ll have a boozy, crispy, moist turkey!
If you are using this turkey glaze as a sandwich condiment, you can just swipe it on like you would with mayo or mustard. Since it’s been chilling in the fridge, it should be pretty thick and won’t juice all over the bun and your plate. I’m always curious how people eat their leftover Thanksgiving sandwiches. I always have to have one with mustard and mayo. This also reminds me of the Friends episode with Ross’ sandwich. “YOU ATE MY SANDWICH? MY SANDWICH.” I hope somebody besides my Mom gets this reference.
- 3 small Gala apples, peeled, chopped
- 1 red onion, chopped
- 1 1/2 cups sugar
- 1 1/4 cups Apple Pie Moonshine
- 3/4 cup apple cider vinegar
- 1/4 cup fresh sage, chopped
- 1 tablespoon canola oil
- Heat oil over medium heat in cast iron skillet. Add onion and cook until soft.
- Add apple cider vinegar, sugar and moonshine. Stir over medium heat until sugar is dissolved.
- Add peeled and chopped apples, cook until soft and sauce is a little thick, about 10 minutes. Stir frequently to make sure you don't burn the sugar.
- Take mixture off heat and let cool for about 5 minutes.
- Once a bit cooler, pour in food processor and add sage.
- Pulse until smooth.
- Store in mason jar until ready to use.
- If you don't have apple pie moonshine, you can substitute fresh apple cider.
- Glaze turkey during last 15 minutes of cooking. You don't need to put the glaze on a raw turkey. That's why we brine!