by Jimmy Reale, Executive Chef, Carolina Crossroads Restaurant
Ingredients: Chicken Brine
- 1 ea Turkey Leg Quarters, 6-8 Pounds
- 1 gallon Iced tea
- 4 cup Sugar
- 4 ea Lemons, quartered
- 1 ¼ cup Kosher salt
- 1. In a pot bring Iced Tea, Sugar and Salt just to simmer, stir occasionally
- 2. Remove from heat and stir well to make sure all sugar and salt dissolved
- 3. Squeeze all lemons and place in hot brine
- 4. Refrigerate until mixture is cold
- 5. Wash turkey well and place in large container
- 6. Cover Brine with brine
- 7. Place something heavy on top of chicken so it is submerged in brine
- 8. Place in refrigerator for 12-14 hours
- 9. After 12-14 hours, remove turkey from brine and wash of lightly under sink
- 10. Tie legs together with butcher twine. Place on rack and cook on 425 degrees to an internal temperature of 140 degree
- 11. Remove and let cool completely
- 12. When ready, grill slowly and baste with lavender butter until you reach an internal temperature of 165 degrees
- 1 ea large onions, small dice
- ¾ pound bags of spinach, rough chopped
- 2 cloves Garlic, chopped
- ¾ cup Sherry
- 2 cups Heavy cream
- 3 oz. Goat cheese
- 1. Saute onions until translucent over medium heat
- 2. Add chopped spinach and wilt
- 3. Add garlic and sauté, then deglaze with sherry
- 4. Add heavy cream and bring to simmer
- 5. Continue to cook for about 10 minutes
- 6. Remove and whisk in goat cheese
- 1 Pound Butter, softened
- 1 Tbsp Lavender Flowers
- 1. Place soft butter and lavender flowers in food processor
- 2. Run for 20-30 seconds until combined. It will not totally puree which is fine
- 3. Store in refrigerator until ready to use