Brining will make your turkey moister by imparting flavored liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for turkey since the breast meat often dries out. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in your turkey.
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Turkey Brine
Brining your turkey is the best way to impart moisture and flavor into your turkey.
Instructions
Add all ingredients to a pot of water.
Boil 3 minutes and stir to dissolve sugar.
Add 4 cups ice water Cool completely before adding turkey.
Leave turkey in brine over night for about 12 hours.
Pat dry and roast as usual.
Recipe Notes
This makes enough brine for up to a 20 pound turkey.
Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.
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Avocado Soup - Chilled
Instructions
Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
Recipe Notes
If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved
Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.
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ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE
Crunch asparagus and radishes over arugula with a lemon dill vinaigrette.
Ingredients
For the lemon dill vinaigrette
Ingredients
For the lemon dill vinaigrette
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Instructions
Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette.
© Galley Chef All Rights Reserved
These artichokes remind me of the artichokes they serve at Houston’s restaurant. They have lots of great garlic flavor and the remoulade sauce is the perfect balance of rich and tangy.
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ARTICHOKES GRILLED WITH GARLIC AND REMOULADE SAUCE
Artichokes grilled with lot of garlic and a remoulade sauce for dipping are the perfect appetizer, snack or side dish
Instructions
Trim the tops from the artichokes and tips of leaves.
Cut in half lengthwise and remove the choke. Using ¼ of the lemon, squeeze juice onto cut side to prevent browning. Bring a large pot of water to boil. Preheat an outdoor grill. Add artichokes to boiling water and cook until tender, about 15 minutes. Drain well. Squeeze the juice from the remaining lemon into a small bowl. Add the olive oil and garlic. Season with salt and pepper. Brush the artichokes with the garlic oil. Grill the artichokes and baste with oil, turning frequently, until the tips are slightly charred, about 8 minutes. Serve with remoulade sauce.
Whisk all the ingredients for the remoulade sauce together until combined. Makes about 2 ¼ cups.
Recipe Notes
The remoulade sauce is also great on crab cakes or with any fish. © Galley Chef All Rights Reserved