We’re talking turkey, but not your typical one.
Chef Timothy Hollingsworth gives us tips for the perfect bird and we learn how to set the table from Atelier Saucier.
Award-winning chef Timothy Hollingsworth shares a special recipe for Smoked Turkey with Mayonnaise Rub. Then it’s time for wine! Pair your meal with a wine that doesn’t overpower like a pinot noir and serve champagne as a cleanser for the palate. It’s the perfect time to open and celebrate the special bottles. When it comes to your table, don’t 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 liquid in
– Brine the bird – submerge in liquid
– Rub dry
Smoked Turkey With Mayonnaise Rub
Mayonnaise provides sweetness and provides a nice skin with depth and flavor. Most importantly, it keeps it moist.
Spritz with apple juice and bourbon
– Make sure your turkey has an internal temperature of 165 . reaches
– Let it rest for 30 minutes to an hour
Chef Timothy Holligsworth
Chef Timothy Hollingsworth is an award-winning chef and restaurateur based in Los Angeles. In 2015, he opened Otium, a contemporary American restaurant next to The Broad Museum. A long-time favorite in LA, Otium’s sophisticated yet accessible menu features eclectic, vibrant flavors inspired by the wood fire and global influences. In 2018, he opened CJ Boyd’s in 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 spent 13 years, four of which as a Chef de Cuisine. Hollingsworth has won multiple 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.