Category Archives: Turkey

Grilled Turkey Breast with Bacon Blanket

What exactly am I looking at you ask?  This is obviously a turkey breast on an indirect heat charcoal grill with a blanket woven of bacon on top of it.  Obviously.  I wanted to squeeze in some good grilling as the season was about to close and a cheap turkey breast from Wholey’s (about $14 for this 8 pound double breast) offered a great opportunity.  I have made this before by roasting the turkey and have indirect heat grilled a whole turkey, so the bacon was what differentiated this post from the others.

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Feta and Spinach Turkey Burgers with Roasted Red Pepper Mayo

Many different elements came together both in and on the burgers.  There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns.  We did not make the buns, but got them in the Strip District where we get most of our cooking supplies.  These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.

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Roasted Tarragon Turkey Breast

This turkey breast was a great buy and another installment of tarragon experimenting.  Turned into a great classic dinner.

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Fosters Can Turkey with Rosemary Garlic Mashed Potatoes

It is what it looks like

Ever heard of beer can chicken?  Well, this is beer can turkey.  I have been slow grilling a lot recently and am trying to make the most of the ending summer 😦  I had never heard of this and wanted to give it a try.  Whereas a standard 12 oz can works well for a chicken, I used a Fosters “oil can” which is 25.4 ounces.

First with the grill.  This time I started the charcoal and once it was ashed over, pushed it all to the outer edges to make a ring.

I put a disposable foil baking dish in the center as a drip pan

While the coals were heating up, I prepared the turkey and the can.  I covered the turkey with a store bought rotisserie chicken rub.  Leave about half of the beer in the can, with the other half you figure it out.  Once it was magically half empty, I removed the top with a can opener.  This worked really well and there were no sharp edges.  I then added bay leaves, garlic, and rosemary to the beer.

Good ol oil can

With the bay leaves and spices

Now the grill, turkey, and can were ready.  I placed the can on the grill and lowered the turkey down onto it and pushed it down a bit to make sure that it was stable.

Now for the cooking.  I thought that this might be a problem and it was.  The turkey was too tall to close the lid all of the way, so I quickly Macgyvered a contraption by using two bricks on the handles for the lid to rest on.

2 bricks, a grill, a novelty beer can, and a turkey, what do you do???

I was concerned about the heat loss from the semi open lid but it was not a factor and the bird cooked much quicker than I thought it would.  The whole 12 lb turkey was finished in about 2-2.5 hours.

Sorry we did not get a pic while it was still standing

Towards the end of the turkey, I prepared the mashed potatoes by boiling them and then sauteing the aromatics.

These smelled great!

Once they were tender, add the potatoes and milk and whip with an electric mixer.

It turned out to be great dinner!

Recipe for Rosemary Garlic Mashed Potatoes

Greg

Turkey Parmesan Lite

For Monday night’s dinner Greg was inspired to do a “lite” version of chicken parm. Typically chicken parmesan is made by breading and frying chicken cutlets, adding tomato sauce and cheese, and serving over pasta. For our “healthy” version, Greg used boneless, skinless turkey breasts from Shadybrook Farms. He “breaded” each one with Italian seasoning and oven-baked them. He also substituted pasta for spinach, which he  sauteed  in olive oil with onions and garlic.  All in all, a great, healthy meal.

"breaded" turkey

After baking for about 8 minutes

sauced up

ready for the broiler!

The base of the dish was sauteed spinach, which provided a lot of flavor.

onions and roasted garlic

plated spinach awaiting turkey

garnish with fresh basil and enjoy!

This dish was good because not only did it taste good, but it was very light.  I don’t mind sacrificing some flavor for not feeling heavy after a big meal, but I really did not feel that I had to sacrifice with this one. I would recommend some tomato sauce on the side for dipping because the turkey itself can be rather plain. Make sure to season it well and you should be alright.

Recipe for Turkey Parmesan Lite