Nov
24
1:00am
FREE Turkey Workshop (3 Day Series)
By ChefJenCarroll
Follow along as I prep my turkey in real time.
Click link below for recipe
https://www.eatccc.com/recipes/bird-brine/
Day 1 - Tue. 23rd @ 8pm | Brining
Day 2 - Wed. 24th @ 8pm | Buttering & Trussing
Day 3 - Thur. 25th @ 11am | Cooking
Special Equipment: Scale, Chef Knife, Food Processor, Large Pot, Twine, Roasting Pan, Thermometer
Serves: between 2 - 10
Level: Medium
Shopping List
Produce
3 Each Garlic Heads
1 Each Onion
1 Stalk Celery
1/2 Bunch Parsley
1 1/2 Bunch Rosemary
3 Bay leaf
1 Bunch Thyme
2 Each Orange
1 Each Grapefruit
Dry Goods
24 Vol. Oz Kosher Salt
7.2 Vol. Oz Light Brown Sugar
4 Tablespoon Coriander, whole
1 Tablespoon Black Pepper, whole
1 Tablespoon Aleppo
Meat
1 (12-20Lb) Turkey
Dairy
1Lb Unsalted Butter
Other
8 Qt Ice
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Terms & Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released & it is your own responsibility to take notes during the webinar.
Carroll Couture Cuisine, LLC is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution & donations will not apply for the replay of the recorded live stream or the duration of time the replay is available on Crowdcast.
Cancellation & Refunds:
There will be no refund for cancellations for registration. All sales final.
Carroll Couture Cuisine, LLC reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
Carroll Couture Cuisine, LLC is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
Carroll Couture Cuisine, LLC shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks & dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment & instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, & choking. I have read the aforementioned risks & I am familiar with the nature of the classes & activities involved in the cooking classes. I understand & appreciate the inherent risks & the types of injuries that may occur as a result of my participation. I assert that my participation in Carroll Couture Cuisine, LLC classes or activities is voluntary & I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of & agreement to be bound by all the terms & conditions as stated.
hosted by
ChefJenCarroll
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