Carolina Crossroads at The Carolina Inn
From the old Southern halls of The Carolina Inn, Carolina Crossroads has been tantalizing the palates of hotel guests and area residents alike since 1995 from the site of the hotel’s original restaurant, built in 1924. These days, executive chef Jimmy Reale creates “progressively new American†menus with an emphasis on the use of local, organic and sustainable products, while still staying true to the restaurant’s “distinctly Southern undertones†with offerings like succotash and collards.
“This recipe has only been a holiday tradition for the last few years, but I’m sure it is one that will be around for years to come. I have cooked the turkey over an open pit in my neighbor’s backyard using charcoal and apple wood. It is unbelievably tender and juicy with hints of smoke and sweet tea. I have this same dish on my dinner menu at Crossroads Restaurant but substitute N.C. Poulet Rouge chicken for the turkey.â€
– Jimmy Reale, executive chef
Grilled Sweet Tea Brined Turkey, Goat Cheese Creamed Spinach & Lavender Butter
Brined turkey
Ingredients
6-8 pounds turkey leg quarters
1 gallon iced tea
4 cups sugar
4 lemons, quartered
1 ¼ cups kosher salt
Method
In a pot, bring iced tea, sugar and salt just to a simmer, stirring occasionally. Remove from heat and stir well to make sure sugar and salt are dissolved. Squeeze all lemons and place in hot brine.
Refrigerate the mixture until cold.
Wash turkey well and place in large container. Cover with brine, placing something on top of the turkey so it is submerged. Refrigerate for 12-14 hours.
After 12-14 hours, remove turkey from brine and wash lightly. Place on a rack and cook at 425 degrees to an internal temperature of 140 degrees. Remove and let cool completely.
When ready, grill slowly and baste with lavender butter until the turkey reaches an internal temperature of 165 degrees.
Goat Cheese Creamed Spinach
Ingredients
1 large onion, diced
¾ pound spinach, roughly chopped
2 cloves garlic, chopped
¾ cup sherry
2 cups heavy cream
3 ounces goat cheese
Method
Over medium heat, sauté onions until translucent. Add chopped spinach and sauté until wilted. Add garlic, stirring, then deglaze with sherry.
Add heavy cream and bring to simmer, continuing to cook for about 10 minutes.
Remove from heat and whisk in goat cheese.
Lavender Butter
Ingredients
1 pound butter, softened
1 tablespoon lavender flowers
Method
Place soft butter and lavender flowers in food processor and run for 20-30 seconds or until combined. The flowers will not totally puree, which is fine.
Store in refrigerator until ready to use.