It’s that time again...the holiday season is underway, and something tells us you ~may~ have a few elaborate dinners ahead. And since we’ve never met a turkey we didn’t like, we’re getting in on the fun with a special Thanksgiving recipe of our own, featuring our beloved OLIPOP Vintage Cola pop.
Cooking With Soda....Really?
Yes, really. But crafty cooks have been experimenting with soda in unconventional ways long before we came along. From Dr. Pepper Texas Sheet Cake to Coca-Cola Baked Beans, soda’s been an easy, accessible kitchen staple in households for years. So, without further ado, here are a few ways to incorporate OLIPOP into your holiday meal prep this season.
OLIPOP As A Braising Liquid
Ah, the braise. A two-part cooking method involves searing over an open pan and then slow cooking in liquid (stock, wine, beer, etc.), typically with a Dutch oven or a slow cooker, braising is great for breaking down even the toughest fibers of meat, seafood and vegetables. Replace the liquid with some Vintage Cola OLIPOP for all the benefits of our fizzy, functional pop—reimagined.
OLIPOP As A Marinade
Fewer meal prep methods are more straightforward than the marinade—the soaking of foods like meat and seafood in a sauce typically made from a combination of oils, spices, and herbs. For a little added plant power and some serious tenderization, swap the sauce out with a can of our Vintage Cola pop, add a pinch of salt, and let time do its thing.
OLIPOP As A Glaze
If you’ve ever had a holiday ham, you’re probably familiar with glaze. A coating formed from basting your meat, seafood or even vegetables with oils, spices and herbs as it bakes, glazing adds amazing flavor and helps retain moisture under sustained, high heat. Opt for Vintage Cola as your base to add some natural sweetness and a bit of extra fiber, then have fun with it—sky’s the limit.
Thanksgiving Vintage Cola Roast Turkey Recipe
But the question remains: What makes the *perfect* turkey? From where we stand, the proof is in the pop. Harnessing Vintage Cola’s sweet notes of caramel, cinnamon and vanilla, paired with the aromatic nature of fresh, seasonal herbs…this recipe is, well, perfect.
What you’ll need
For the turkey
- 1 thawed turkey (12-15 lbs)
- 3 tbsp kosher salt
- 1 small apple, quartered with the core removed
- 1 medium onion, peeled and quartered
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
For the glaze
- 2 cups Vintage Cola OLIPOP
- 1 cup packed dark brown sugar
- 2 tbsp unsalted butter
What you’ll do
Reach inside the turkey’s cavity to remove the neck and giblets. Place the turkey into a v-shaped roasting rack inside a roasting pan. Season the turkey, inside and out, with a liberal amount of salt. Stuff the cavity with the quartered apple and onion, rosemary and thyme
Heat your oven to 400°F and isolate the middle rack. Roast the turkey for 30 minutes, until skin is dark and crispy; then reduce heat to 325°F and continue roasting for 2 more hours
Combine all glaze ingredients in a small saucepan & simmer over medium heat and stir occasionally for ~10 minutes. Glaze should reduce by half.
Set aside to cool
Once cool, liberally coat the turkey with a basting or pastry brush
After 2 hours at 325°, check the turkey’s temperature; temps should reach at least 165°F for the thighs, and 160°F for the breasts. Once fully cooked, remove the turkey and let rest for 20-25 minutes before carving. Brush turkey with any remaining glaze, paying close attention to any dry spots
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