Bring the taste of Tennessee to your Thanksgiving celebration this November, with authentic American-style recipes from Jack Daniel’s Tennessee Honey.

Jack Daniel’s Tennessee Honey is a finely crafted blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur of their own making, ideal to enjoy with family and friends. Its sweet taste and smooth finish is perfect for pairing with delicious Tennessee-style dishes that are sure to make you say’thanks be to Jack’.

From a succulent Jack Daniel’s Tennessee Honey glazed turkey with a chunky bacon and sourdough stuffing, and spice rubbed pulled pork with a Jack Daniel’s Tennessee Honey salsa to a Jack Daniel’s Tennessee Honey pecan pie topped with whipped cream, these dishes are sure to delight your guests. So why not enjoy the classic American holiday the Jack way?


Jack Daniel’s Tennessee Honey glazed turkey with Jack Daniel’s Tennessee Honey deglazed gravy

  • Prep time: 30 minutes
  • Cook time: 3 – 3 ½ hrs approximately, stuffed
  • Serves: 8


Jack Daniel’s Tennessee Honey glazed turkey

  1. 5-6 kilo fresh turkey, giblets and neck removed to make a stock (recipe to follow)
  2. 2 sprigs each of fresh thyme, rosemary and sage
  3. Head of garlic, cut in half – if not using the stuffing
  4. 1 tbsp olive oil
  5. Salt and pepper for skin and cavity (about 2 tbsp sea salt and 1 tbsp pepper)

Jack Daniel’s Tennessee Honey glaze

  1. 100ml Jack Daniel’s Tennessee Honey cooked down to 50ml
  2. 50g unsalted butter
  3. 20ml soy sauce
  4. 40ml runny honey
  5. 10-15ml hot sauce (Tabasco or Louisiana)
  6. 1 tbsp dark marmalade
  7. 1 tbsp cider vinegar

Jack Daniel’s Tennessee Honey gravy

  1. 120ml Jack Daniel’s Tennessee Honey
  2. 57g (4 tbsp) turkey drippings fat or butter
  3. 50g (4 tbsp) flour
  4. 600ml of stock for gravy


  1. Preheat oven to 180C, 160 fan-assisted, with rack on lowest position.
  1. Bring turkey out of fridge, one hour before roasting, to reach room temperature. Pat dry and stuff the cavity with garlic and herbs if not using stuffing. Stuff it loosely in cavity as well as neck cavity and fold skin down under bird. Bake any remaining stuffing in buttered dish.
  2. Place turkey on rack in large roasting tin. Oil and season the turkey generously with salt and pepper.
  3. Tie the legs together and tuck the wing tips under the body.
  4. Add 500ml water to bottom of pan, if it dries out in beginning, you may need to add more water. Tent the turkey loosely with foil if it browns too quickly.
  5. Baste with pan liquid every 30 minutes. You may need to top up with water. Towards the last 30 minutes of roasting brush the turkey every 10 minutes with glaze. 
  6. Remove turkey and tip the juices from cavity in pan. Pour the juices into a fat separator. Set turkey aside on a board to rest for 30 minutes loosely tented by foil.
  7. Place the turkey roaster over two burners and add 150ml Jack Daniel’s Tennessee Honey, scraping to get all the good brown bits, cook for about 1 minute and tip into your gravy fat separator along with the other pan liquid. You should have 100ml golden liquid. Strain to remove any bits. Reserve the fat from the stock. Add the pan juices to your 500ml giblet stock.
  8. Add the fat (should have if not use butter) and flour in roasting tin and whisk cooking about 1 minute and gradually add your stock to pan, cook for about 5 minutes then adjust seasoning.
  9. Yield is 1 pint of gravy roughly.
  10. Remove stuffing and place turkey on platter, garnish as you like.

Turkey giblet stock for gravy

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yields: 500ml roughly


  1. 1 tbsp oil
  2. Giblets and neck patted dry, discard liver
  3. 1 onion, quartered
  4. 1 carrot, roughly chopped
  5. 1 celery rib, roughly chopped
  6. 2 garlic clove smashed
  7. 1 ltr unsalted chicken stock


  1. Place oil in a large and heavy gauge sauce pan, sauté the neck, giblets and vegetables and cook 5 minutes.
  2. Add stock and simmer for one hour, skimming off fat as it simmers.
  3. Strain the stock and hold in sauce pan until needed for gravy. Should have 500ml, if not add some water.

Sour dough bread stuffing with Jack Daniel’s Tennessee Honey glazed bacon and apples

If not baking inside the bird

  • Prep time: 15 minutes
  • Cook time: 1 hour and 20 minutes, including drying bread
  • Serves: 8 -10


  • 5 litre baking dish
  • 32cm x 24cm x 6.5cm generously buttered check size


  1. 75ml Jack Daniel’s Tennessee Honey, 60ml to deglaze and 15ml to drizzle over stuffing
  2. 800g loaf of quality sourdough, remove the ends, cut into 2cm cubes
  3. 1-2 tbsp olive oil
  4. 1 sweet onion, diced 2cm in size
  5. 2 celery ribs, diced 2cm in size
  6. 1 tsp dried sage
  7. 1 tsp dried parsley
  8. 1 tsp dried thyme
  9. 1 tsp dried rosemary
  10. 2 sweet red apples peeled, cored and diced 2cm in size
  11. Salt and pepper to taste
  12. 800ml unsalted chicken or turkey stock. Stock amount may vary depending on bread, sourdough is quite spongey and absorbs more than plain bread.
  13. 125g unsalted butter, diced (use 100g in stuffing and top with the remaining 25g)
  14. 200g lardons

* If baking inside the turkey decrease stock by 100ml, stuffing is done when instant read thermometer reaches 73C 165F


  1. 1.       Preheat oven 220C or 200 fan-assisted.
  2. 2.       Place bread cubes on two trays and bake for 20 minutes, rotating until just dried out. Let cool and transfer to a large mixing bowl.
  3. 3.       Pour oil into a large skillet and cook onions and celery for 5 minutes over medium heat and add dried herbs and apples, stirring until golden for a further 5 minutes. Season with salt and pepper.
  4. 4.       Add vegetables and apples to the bread cubes along with 800ml stock and 100g butter. Let the liquid absorb for 10 minutes add more if needs necessary. You want it moist but not sitting in excess stock. 
  5. 5.       Clean skillet and cook bacon for 3 minutes, strain and place back in skillet and pour 60ml Jack Daniel’s Tennessee Honey into pan, cook 1 minute more. Add half to stuffing mix. Place stuffing in buttered dish and top with rest of bacon, butter and Jack Daniel’s Tennessee Honey. Cover and can be chilled until needed. If you want to cook inside bird, stuff loosely into cavity and neck flap. Do not pack tightly. Any leftover, bake in dish with 50ml stock poured over the top until golden.
  6. 6.       1 hour before turkey is done cooking, remove from refrigerator and bring to room temperature before baking.
  7. 7.       Bake 30 minutes with foil. After 30 minutes, remove foil and bake about 15-20 minutes longer, until golden.

Spice rubbed pulled pork with cranberry and Jack Daniel’s Tennessee Honey salsa

  • Prep time: 30 minutes
  • Cook time: 8-9 hours for pork plus 1 hour resting time, sauce 15-20 minutes
  • Serves: 8



  1. 60ml Jack Daniel’s Tennessee Honey
  2. 60ml Jack Daniel’s Tennessee Honey to deglaze pan after cooking
  3. 1 tsp ancho powder
  4. 1 tsp guajillo powder
  5. 1 tbsp smoked paprika
  6. 2 tsp aleppo chili
  7. 1 tbsp garlic powder
  8. 1 tbsp onion powder
  9. 1 tsp cinnamon
  10. 1 tsp allspice powder
  11. 2 tbsp brown sugar
  12. 2 tbsp sea salt
  13. 2 tbsp cider vinegar
  14. ½ shoulder of pork with the bone in, should weigh about 6 kilo, skin removed and think layer of fat (your butcher can prepare this for you)

Jack Daniel’s Tennessee Honey cranberry sauce

  1. 60ml Jack Daniel’s Tennessee Honey
  2. 450g cranberries
  3. 100g caster sugar
  4. 50g brown sugar
  5. ½ red onion, diced
  6. 1 jalapeno, sliced

To serve

  1. 8-10 buns
  2. Lettuce
  3. Pickles (optional)
  4. Pickled red onions (optional)


  1. 1.       Preheat oven to 150C or 130 fan-assisted
  2. 2.       Combine spices, and add vinegar and Jack Daniel’s Tennessee Honey and rub all over the pork. Let marinate overnight.
  3. 3.       Place on a roasting rack with 500ml water at bottom, cover with foil and roast for 8 hours covered. For the last hour, uncover and baste every 15 minutes with pan juices, may need to top up with more water if pan juices evaporate through the cooking. Check every hour to see level of water.
  4. 4.       Remove when temperature registers 82C, cover with foil and it will continue to cook to 89 (when the pull happens).
  5. 5.       Pour pan juices into degreaser cup and place pan over two burners. Add Jack Daniel’s Tennessee Honey to pan and cook for 1 minute scraping all the good brown bits into the juice. Add to degreaser. Save the juice to mix with the pork when pulled.
  6. 6.       To make cranberry sauce add all but Jack Daniel’s Tennessee Honey and jalapeno to pan, bring to boil and reduce heat. Simmer for 15-20 minutes, add Jack Daniel’s Tennessee Honey and jalapeno when you take off heat. Yields 650g
  7. 7.       Remove pork and pull with two forks until it is all shredded. Add the juice to pork or serve on side.
  8. 8.       Serve with buns, lettuce and cranberry sauce. Pickles and Onions great for crunch factor.

Sweet potato puree with Jack Daniel’s Tennessee Honey candied pecans

  • ·         Prep time:15 minutes
  • Cook time: 25 minutes
  • Serves: 8


Sweet potato puree

  1. 6 sweet potatoes, peeled and cut into even size chunks
  2. 1 tbsp salt for water
  3. 120 ml double cream
  4. 60g butter
  5. Salt to season

Glazed Jack Daniel’s Tennessee Honey pecans

  1. 60ml Jack Daniel’s Tennessee Honey
  2. 40g butter
  3. 100g pecan halves, roughly chopped
  4. 1 tbsp fresh rosemary chopped
  5. 1 tbsp thyme leaves
  6. Sea salt to sprinkle