We’re talking about turkey – but not your typical.
Chef Timothy Hollingsworth gives us tips for the perfect bird, and we learn table setting tips from Atelier Saucier.
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Award-winning chef Timothy Hollingsworth shares a special recipe for Smoked Turkey with a Mayonnaise Rub. Then it’s time for wine! Put your meal together with a wine that does not drown out like a pinot noir, and serve champagne like a palate cleanser. It is the perfect time to open the special bottles and celebrate. When it comes to your table – do not be afraid to mix and match color and texture. Make it fun!
– Keep it moist
– Inject it – make a brine and suck up the brine and pump in liquid
– Make the bird – dip in liquid
– Dry rubbing
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Smoked turkey with Mayonnaise Rub
There is sweetness the mayonnaise gives and it creates a beautiful skin with depth and flavor. Most importantly – it keeps it moist.
Sprinkle with apple juice and bourbon
– Make sure your turkey reaches an internal temperature of 165 degrees
– Let it rest for 30 minutes to an hour
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Chef Timothy Holligsworth
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, a modern American restaurant next to The Broad Museum. A long-standing LA favorite, Otium’s sophisticated yet accessible menu features eclectic, lively flavors inspired by the wood fire and global influences. In 2018, he opened CJ Boyd’s at The Fields LA, a fried chicken stand that pays tribute to Chef Tim’s grandfather Cecil Boyd and his southern roots. Before moving to Los Angeles in 2012, Hollingsworth began his career at The French Laundry, where he worked for 13 years, including four years as Chef de Cuisine. Hollingsworth has won numerous awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation.
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