NEW Thanksgiving Recipe

The hard work is already done for you with our Hickory Smoked Turkey. It's slow-smoked over real hickory wood, fully cooked, and ready to thaw, heat, and serve. That means no all day oven duty! Just bold flavor and extra time with your family. Click the link here to order your turkey in case you forgot. https://cusackmeats.com/collections/hickory-smoked-turkey/products/340-hickory-smoked-turkey-11-12-lb-avg 

Don't forget to add some more flavor boosters to really help make your Thanksgiving meal pop with this NEW recipe we thought sounded delicious below.

Roasted Brussels Sprouts with Maple-Balsamic Glaze

Crispy, caramelized Brussels sprouts tossed in a sweet-tangy maple-balsamic glaze. A modern, flavorful side that pairs perfectly with our Hickory Smoked Turkey.

Ingredients: (serves 6-8)

• 2 lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Optional garnish: toasted pecans or dried cranberries

Instructions

1. Preheat oven: Set to 400°F. Line a baking sheet with parchment paper.
2. Roast the Brussels sprouts:
3. Toss halved sprouts with olive oil, salt, and pepper.
4. Spread evenly on the baking sheet, cut side down.
5. Roast for 20–25 minutes, stirring once, until crispy and golden brown.
6. In a small saucepan over medium heat, whisk balsamic vinegar, maple syrup, Dijon mustard, and garlic.
7. Simmer 3–4 minutes until slightly thickened.
8. Toss & serve:
9. Transfer roasted sprouts to a serving bowl.
10. Drizzle with glaze and toss gently.
11. Garnish with toasted pecans or dried cranberries for crunch and color.

Until We Meat Again,

- Taylor Cusack