Although the start of spring can be somewhat unpredictable, many people are already planning their first barbecue. Consider ...

Poach the turkey liver in the stock for 6 to 7 minutes; remove, cover, and refrigerate. Strain the stock into a bowl or jug, reserving the giblets, and refrigerate. There should be 5 to 6 cups.

Chef Jyll shows you the ultimate grilled cheese using a chipotle aioli ... Top the avocado with some cherry peppers, then about 4 oz of turkey. Top the turkey with a 2nd slice of cheese.