Very Tasty Turkey Salad
By: everyfoodfits
tags: healthy, balanced, delicious, "every food fits", comida, food, egg, savory, nutrition, recipe, "registered dietitian", "eye candy", "food photography", fruit, homemade, tomato, produce, spinach, "food blog", "samantha lewandowski", "stacey viera", "Nikon D40x", "depth of field", "set up", blog, blogger, saludable, "hard cooked egg", green, vitamins, white, eat, mustard, washington, salt, seeds, salad, nutritious, "natural light", autumn, fall, reflectors, "foam core", dishes, linens, topping, "baby spinach", "chicken salad", "grape tomato", chicken, Dijon, fork, leftovers, mayonnaise, protein, turkey
Category: Uncategorized
Holiday leftovers don’t last long in our homes. Especially the Very Tasty Turkey Salad. (Chicken works well, too.) The trick is starting with a well-seasoned turkey. Stacey’s husband is from the island of Puerto Rico and taught us to make “pavochon,” a turkey seasoned Puerto Rican style that consists of ground garlic cloves, Sazón spices, salt, and extra virgin olive oil. Grind those ingredients with a mortar and pestle, cut slits in the bird and rub the seasoning under the skin, atop the skin and inside the cuts. Let that sit for a day or two before slow roasting the bird in a self-basting turkey oven bag. The key here is LOW and SLOW.
Take leftover pieces of the bird and rip them apart or chop. To taste, add a bit at a time of the following: Dijon mustard, mayonnaise, chopped scallions, a sliced hard-cooked egg or two, diced tomatoes, pepper and salt. There are no rules with Turkey Salad; get creative!
What are you doing with your leftovers? Please share your ideas with other readers!
How Stacey Got the Shot: On the dining room table with natural light and foam core set up to bounce light onto the subject and fill in shadows. ISO 100, focal length 50mm, f/4, 1/100 second exposure.
