A Hibernation Thanksgiving
Looking to mix things up a bit this Thanksgiving? We’ve got three awesome recipes using our Hibernation Ale that will be sure to shake up your turkey day. It’s Thanksgiving, but with a higher ABV. Up first, carrots cooked in Hibernation:
Hibernation Ale Carrots
About 8 servings
- 2 Lb. carrots sliced about ¼ inch thick
- 2 Cups or 1 can/bottle of Hibernation or Colette
- 1/4 – 2 cup honey (depending on how sweet you want your carrots)
- 2 Tbsp unsalted butter
- The zest of 1 orange
- The juice of 2 oranges
- 2 Tbsp chopped parsley
- Salt and pepper to taste
Slice the carrots about ¼ inch think at an angle.
In a skillet on high heat, add butter and carrots and stir until the butter has melted.
Add the beer, honey, orange zest and orange juice. Cook until the carrots are tender and the liquid is reduced to a syrup that glazes the carrots.
Add salt and pepper to your liking and garnish with parsley. Serve hot alongside the rest of your feast!
Now for the real MVP, the bird:
Great Divide Hibernation Turkey
Recipe by: Melissa Withem General Manager @ Hopdoddy Burger Bar
- 1 (8 to 10 pound) turkey
- Kosher salt and freshly ground black pepper
- 1 medium onion, quartered
- 1 head garlic, halved
- Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
- 1 Stalk of celery- sliced
- 2 grapefruits- sliced
- 2 bottles of Great Divide Hibernation Ale
- 2 bay leaves
- 8 tablespoons unsalted butter (1 stick), melted
Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, celery, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; make a bed of rosemary under the bird and surround the bird with the grapefruit slices, place breast side up and brush generously with half the butter and season with salt and pepper. Pour two bottles of Great Divide Hibernation Ale.
Tent the bird with foil.
Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter, make sure to baste the bird throughout the cooking process with the juices and beer that will collect under the bird. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing. Drink with the rest of your Great Divide Hibernation Ale!
And for the grand finale, dessert:
Hibernation Ice Cream Floats
- 1 can/bottle of Hibernation
- 3 scoops vanilla ice cream (or your favorite flavor)
Scoop your ice cream into a pint glass. Pour your Hibernation over the ice cream. Slurp that baby down til it’s all gone and repeat.
If you’ve got any of your own Great Divide brew recipes we’d love to seem ’em. Send them our way with photos to [email protected] and we will share them on social media.