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Do-It Yourself Seasonings Featuring Chef Cameron Clegg at Highmark Pittsburgh
FoodService Director Magazine

Despite a plethora of spice blends and seasonings on the market, chefs do like to make their own.

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends, sauces and seasonings. But they also understand that you can’t really call a recipe your own unless you’ve brought something unique to it.

We asked three chefs to share with us examples of their special flavoring techniques and mixes.

Chef Cameron's Turkey Brine
Cameron Clegg
Executive Chef (Parkhurst Dining Services), Highmark, Pittsburgh

“My arrival at Highmark coincided with preparations for a Thanksgiving dinner. I came up with this brine that we used with the turkey, and it was a big hit. I used it because it helps break down the turkey, adds flavor and keeps it moist.

Brines are very forgiving and can be adjusted in many ways. The aromatics such as the herbs and garlic can be changed out with anything you prefer. You can also change the sugar to honey, molasses, agave nectar or any other sweetener. I love to add citrus. Any of those flavors—orange, lemon, lime—match up with poultry and pork products wonderfully.

Brines are especially popular for smoked items, and smoked turkey can be a great way to change up your normal holiday dinners. I use mine also for duck and pork, and you can even use it with beef on special occasions.”

 

Chef Cameron’s Turkey Brine

Cameron Clegg, executive chef for Parkhurst Dining Services at Highmark in Pittsburgh created this brine for a Thanksgiving dinner. He says it helps break down the turkey, adds flavor and keeps it moist.

Yield: 1 gallon

Ingredients

1 gal. water
1 cup kosher salt
1⁄2 cup sugar
1 onion, peeled, cut into large chunks
1 sprig fresh rosemary
1 sprig fresh thyme
3 bay leaves
4 garlic cloves

Methods/Steps

To make brine:

  1. Place all ingredients in stock pot and bring to a boil.
  2. Cool to below 40°F. (If short on time, boil only half the water, then add ice to make 1 gallon.)

Using brine:

  1. Submerge raw turkey or turkey breast in brine, making sure brine completely covers it.
  2. Refrigerate for 24 to 48 hours.
  3. Discard brine, rinse turkey under cold water and pat dry with paper towels. Roast turkey as usual. 


View original article here
Do-It Yourself Seasonings Featuring Chef Cameron Clegg at Highmark Pittsburgh
FoodService Director Magazine

Despite a plethora of spice blends and seasonings on the market, chefs do like to make their own.

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends, sauces and seasonings. But they also understand that you can’t really call a recipe your own unless you’ve brought something unique to it.

We asked three chefs to share with us examples of their special flavoring techniques and mixes.

Chef Cameron's Turkey Brine
Cameron Clegg
Executive Chef (Parkhurst Dining Services), Highmark, Pittsburgh

“My arrival at Highmark coincided with preparations for a Thanksgiving dinner. I came up with this brine that we used with the turkey, and it was a big hit. I used it because it helps break down the turkey, adds flavor and keeps it moist.

Brines are very forgiving and can be adjusted in many ways. The aromatics such as the herbs and garlic can be changed out with anything you prefer. You can also change the sugar to honey, molasses, agave nectar or any other sweetener. I love to add citrus. Any of those flavors—orange, lemon, lime—match up with poultry and pork products wonderfully.

Brines are especially popular for smoked items, and smoked turkey can be a great way to change up your normal holiday dinners. I use mine also for duck and pork, and you can even use it with beef on special occasions.”

 

Chef Cameron’s Turkey Brine

Cameron Clegg, executive chef for Parkhurst Dining Services at Highmark in Pittsburgh created this brine for a Thanksgiving dinner. He says it helps break down the turkey, adds flavor and keeps it moist.

Yield: 1 gallon

Ingredients

1 gal. water
1 cup kosher salt
1⁄2 cup sugar
1 onion, peeled, cut into large chunks
1 sprig fresh rosemary
1 sprig fresh thyme
3 bay leaves
4 garlic cloves

Methods/Steps

To make brine:

  1. Place all ingredients in stock pot and bring to a boil.
  2. Cool to below 40°F. (If short on time, boil only half the water, then add ice to make 1 gallon.)

Using brine:

  1. Submerge raw turkey or turkey breast in brine, making sure brine completely covers it.
  2. Refrigerate for 24 to 48 hours.
  3. Discard brine, rinse turkey under cold water and pat dry with paper towels. Roast turkey as usual. 


View original article here