Heirloom at Home: Chef Schu’s Dry Brine and Dressing for Thanksgiving

With the season of feasting upon us, it’s easy to become intimidated by the task of maintaining tradition -- which is why we at Heirloom Cookshop tend toward innovation in the kitchen! With just a few simple ingredient swaps, we believe that you can take a meal from predictable to sensational. A few of our favorite items this season? Chef Schu’s fennel salt herb mix and specialty honey vinegars by Alemany. Read below for Chef Schu’s tips on how to elevate your holiday menu -- and then swing by the Cookshop to pick up your own jars and bottles of these reinvented essentials.

Fennel Salt Herb Mix Dry Brine

Two days before serving, remove all giblets from the cavity of a defrosted bird. Rub turkey all over with fennel salt herb mix, slipping herb mix under skin where possible and rubbing some into cavities. Use approximately 1 tablespoon per 4 pounds of bird. Store turkey uncovered in your refrigerator before stuffing and roasting on Thanksgiving morning.

Alemany Vinaigrette


¾ cup Cabernet & Chestnut Honey Or Muscatel & Orange Blossom Honey Vinegar

1- 1 ½ cups quality olive oil

1 tablespoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon fresh cracked black pepper


1. In a blender, combine vinegar and mustard. Mix to blend.

2. Slowly pour in olive oil on low speed to emulsify. Add salt and pepper.

3. Taste, and adjust as necessary. If the mixture is too acidic, thin it out by adding more olive oil. If the dressing is too heavy for your greens of choice, add vinegar by the teaspoon


The traditional French vinaigrette formula calls for 2 parts vinegar for every 3 parts olive oil. Chef Schu prefers a more acidic flavor to dress salads, almost equal parts, but relies on taste every time. Determine your oil to vinegar ratio by the greens and vegetables you will be dressing! Heavier greens like romaine or kale can tolerate more zingy dressings, while softer greens like arugula may require more oil.

Homemade vinaigrette keeps well in your refrigerator for 7 to 10 days. If your vinaigrette solidifies in the fridge, simply allow it to rest at room temperature for 5 to 10 minutes before whisking and serving.