The Rural Voice, 2003-07, Page 38Rural Living
Put Christmas tradition on the grill
Selected by Bonnie Gropp
Traditionally turkey conjures up
images of Christmas feasts.
However, recipes from the Ontario
Turkey Producers' Marketing Board
show that turkey can be an
alternative for the barbecue. It's a
choice with not only nutritional
impact but plenty of flavour. When
you heat up the grill next time - think
turkey.
TURKEY ON THE BARBECUE
Generally a 12-15 pound turkey
works best. To prepare:
• Make sure turkey is thawed by
proper methods (refrigerator or cold
water)
• Season turkey inside and out with
preferred spices
• Use a drip pan and place a small
amount of water in it. Make sure the
water level remains consistent
throughout the cooking process
• Skewer neck skin to back of bird,
secure drumsticks with string, metal
"hock -lock" or tuck under band of
skin. Twist wings behind turkey.
• Insert meat thermometer in inner
thigh, just above but not touching the
thigh bone.
• Your (unstuffed) turkey is cooked
when the thermometer reaches 170° F
(77°C).
• When cooked to perfection, the
turkey meat may have a slight pink
tinge. The temperature of the meat is
the most important sign of doneness.
CHILI LIME TURKEY WITH
SALSA
1 cup (250 mL) fresh tomatoes,
seeded and diced
2 tbsp (30 mL) red onion, minced
2 tbsp (30 mL) cilantro, chopped
2 tsp (10 mL) lime juice
1 tsp (5 mL) jalapeno pepper,
minced
salt and pepper to taste
llb (500 g) turkey scallopini
1 tbsp (15 mL) lime juice
2 tsp (10 mL) chili powder
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) ground pepper
1/4 tsp (1 mL) salt
fresh lime wedges
34 THE RURAL VOICE
Chili Lime Turkey with Salsa
In medium bowl, combine
tomatoes, onion, cilantro, lime juice,
jalapeno, salt and pepper; set aside.
Place turkey on plate; sprinkle on
both sides with lime juice.
In large plastic bag, combine chili
powder, oregano, pepper and salt;
shake well. Add turkey scallopini to
bag, seal and toss to coat well.
On lightly greased grill or
barbecue, over medium-high heat,
cook turkey for 3-4 minutes on each
side.
Serve with salsa and lime wedges.
TURKEY TERIYAKI
4 6 -oz (4 175 -gm) turkey breast
or turkey breast pieces
Marinade:
1/2 cup (125 mL) soy sauce
1/4 cup 50 (mL) dry sherry or rice
wine
2 tbsp (30 mL) honey
2 tsp (10 mL) fresh ginger, grated
1 tsp (5 mL) orange rind, grated
1/2 tsp (2 mL) sesame oil
2 cloves garlic, minced
toasted sesame seeds (optional)
Pound turkey pieces to 1 cm
thickness; place in large plastic bag.
In small bowl, mix together soy
sauce, sherry, honey, ginger, orange
rind, sesame oil and garlic. Pour
marinade over turkey; refrigerate at
least 2 hours or up to 8 hours.
Remove from marinade and broil
or grill 3 to 5 minutes on each side or
until turkey is no longer pink inside.
Slice thinly on diagonal and place
over rice. Garnish with toasted
sesame seeds, if desired.
BARBECUE TURKEY ON A
STICK
1 tbsp (15 mL) oil
1 medium onion, chopped
1 cup (250 mL) chili sauce
1/4 cup (50 mL) ketchup
2 tbsp (25 mL) vinegar
2 tbsp (25 mL) brown sugar
1 tsp (5 mL) paprika
1 1/2 Ib (750 g) turkey breast, cut
into strips
salt and pepper to taste
In large skillet, over medium heat,
heat oil. Add onion and saute until
soft and golden. Stir in chili sauce,
ketchup, vinegar, brown sugar and
paprika. Reduce heat and simmer 2
minutes; pour into large baking dish.
Thread turkey strips onto skewers.
Barbecue turkey 1 to 2 minutes on
each side, until no longer pink. Place
in barbecue sauce and coat