MORTON IRON SALT RECIPES

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, for 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a ¾ inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8 to 10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2 to 3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6 to 8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.
• Serve with steaks, and enjoy!

Steps:

• Preheat oven to 400°F. Place turkey, breast side down, on a work surface. Using poultry shears or a sharp knife and beginning at the tail end, cut along each side of backbone. Remove backbone from turkey; reserve for stock or discard. Turn turkey breast side up. Using the heels of your hands, press firmly against breastbone until it cracks and turkey breast flattens slightly. Trim any excess fat and skin around neck, and trim any exposed ribs sticking out from sides of breast. 
• Starting at neck end, loosen and lift skin from breast by inserting fingers and gently pushing between skin and meat. (Do not detach skin completely.) Rub 1 teaspoon oil under skin; smooth skin over breast, and rub remaining 1 teaspoon oil over skin. 
• Stir together salt and egg whites in a large bowl until well combined. Add 1/4 cup water to salt mixture, and continue stirring, adding remaining 5 tablespoons water, 1 tablespoon at a time, until texture resembles lightly wet sand or fresh, powdery snow. (To test for proper consistency, pack salt mixture into a small ball using your hands; it should hold its shape but break apart if tossed into bowl.) 
• Place 2 cups salt mixture in a mound in a 12-inch cast-iron skillet, leaving a 2-inch border around edge of skillet. Place shallot halves, cut sides up, on salt mixture in skillet; top with 2 sprigs each parsley, thyme, rosemary, and sage. Place turkey, skin side up, on salt and herbs. Cover turkey with remaining salt mixture, pressing to adhere and making sure cavity around neck is filled and sides are covered. Insert a probe thermometer in thickest part of turkey breast; press to seal cracks or fill holes in crust, forming a tight seal around thermometer. Gently but firmly press salt mixture into turkey, smoothing surface to repair cracks or holes. (Alternatively, insert a trimmed wooden skewer into turkey before packing on salt crust; leave skewer in as turkey roasts. To check temperature, remove skewer, and insert a meat thermometer. Replace skewer, and resume roasting, if needed.) 
• Roast in preheated oven until thermometer registers 150°F, 1 hour and 20 minutes to 1 hour and 35 minutes. Remove from oven; let rest 10 to 15 minutes. (Turkey will continue to cook, reaching an internal temperature of 165°F.)  
• Using the back of a large spoon or knife, crack salt crust on turkey. Remove crust in pieces; gently brush away any excess salt using a pastry brush. Remove and discard skin. Carve turkey; place on a serving platter. Garnish with remaining herb sprigs and, if desired, black pepper. Serve with gravy.?