Chowgirls Menu Recipe

Prepare brine

In a large pot over medium heat combine 4 cups of the water with the kosher salt, maple syrup and brown sugar. Stir until salt and sugar dissolve. Add peppercorns, allspice, bay leaves, rosemary, thyme and crushed garlic. Bring just to a simmer for 2–3 minutes to bloom aromatics, then remove from heat.

Cool brine and add ice

Add the remaining 12 cups cold water and the ice to the pot to bring the brine temperature down quickly. The final brine should be cold or at least cool to the touch before adding the turkey.

Brine the turkey

Place the thawed turkey in a large, food-safe brining container or a heavy-duty resealable bag. Pour the cooled brine over the turkey, ensuring it is fully submerged; add more cold water if needed. Refrigerate or keep on ice for 12–18 hours.

Remove and dry

After brining, lift the turkey from the brine and discard brine. Pat the turkey very dry inside and out with paper towels. Let sit uncovered in the refrigerator for 1–4 hours if possible — this helps the skin crisp.

Prep for roasting

Preheat oven to 325°F (165°C). Gently loosen skin over breasts and rub half the softened butter under the skin onto the breast meat. Rub the remaining butter over the outside of the turkey, then rub olive oil over the skin. Season surface and cavity lightly with the roasting salt and freshly ground black pepper. Tuck wing tips under and truss legs if desired.

Roast the turkey

Place turkey breast-side up on a rack in a roasting pan. Roast in the preheated oven, basting with pan juices once or twice, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). For a 10–12 lb turkey this will take about 2.5–3.25 hours; start checking at 2 hours. If the skin browns too quickly, tent loosely with foil.

Rest

Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes before carving. This allows juices to redistribute.

In a large bowl combine mixed greens, sliced cucumber, halved cherry tomatoes and thinly sliced red onion.

Whisk together olive oil, apple cider vinegar, Dijon mustard and honey. Season dressing with salt and pepper to taste.

Just before serving, drizzle dressing over salad and toss gently to coat.

Make the crust

Preheat oven to 350°F (175°C). In a bowl combine chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake crust 8–10 minutes, then cool completely on a rack.

Prepare filling

In a large bowl beat softened cream cheese until smooth. Add peanut butter, powdered sugar and vanilla extract and beat until combined and fluffy. Fold in the whipped heavy cream until homogenous and light. Taste and adjust sweetness if needed.

Assemble pie

Spoon the peanut butter filling into the cooled chocolate crust and smooth the top with a spatula. Refrigerate while making ganache.

Make chocolate ganache

Place chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until it begins to simmer, then pour over chocolate. Let sit 1 minute, then stir until glossy and smooth. Allow ganache to cool slightly but remain pourable.

Finish pie

Pour ganache over the chilled peanut butter filling, spreading to the edges. Refrigerate the pie at least 2 hours, preferably 4, until set. Sprinkle sea salt over the top just before serving if desired. Slice and serve chilled.