Thai Barbecued Turkey Breast

I love turkey.  It's easily one of my favorite meats.  It's low in fat, full of protein and has a wonderful flavor that compliments most vegetables.  It wasn't until just a couple of years ago that I began grilling and smoking turkeys.  Now, I'm convinced, it's the only way to go.
This recipe produces a spicy bird with an oriental twist.  Leftovers, if there are any, are perfect for stir-fry.  Most important, this dish proves that eating healthy doesn't have to mean giving up flavor or variety!

What's In It:


1/4 c. low sodium soy sauce (I almost always use low sodium as I don't think you sacrifice any flavor by cutting the sodium.)
1/4 c. packed light brown sugar
3 cloves garlic, minced
2 tbl. Asian fish sauce (Easily found at Whole Foods or Trader Joe's.  My Kroger also carries it in the international foods section)
2 tbl. lime juice (Did you know that squeezing limes increases hand strength?  Use the real thing, baby)
2 tbl. sesame oil (Also found in the international foods section)
1 1/2 tbl. freshly grated ginger root (You can buy graters meant especially for ginger root or you can use a regular grater with smaller-sized holes.)
1/4 c. Thai chili paste (Usually found in close proximity to Asian fish sauce)
1/4 c. vegetable oil
1 boneless turkey breast (I usually buy between 1 and 1 1/2 pounds)


How To Make It:


Combine first 9 ingredients in a large zip-loc bag (gallon sized or larger).  Shake well to mix.
Put turkey in bag and seal.
Refrigerate 4 to 6 hours or overnight, turning occasionally.
Spray grill with cooking spray and prepare grill for indirect cooking.(Build fire on one side of grill leaving other side for actual cooking)
Place marinated turkey breast on unheated side of grill, skin side down.
Cook until breast is a deep brown and meat thermometer reads 155 degrees (I have an electric digital thermometer that I insert into the meat when I put it on.  An alarm goes off when the meat reaches the temperature I preset.  If you don't have one of these, it is worth the small investment.)
Remove turkey from grill, wrap in foil, and allow to sit for 15 minutes before slicing.

30 Days of Holiday: Curry Turkey Wraps

It's been three days of gravy, dressing, hashbrown casserole, macaroni and cheese, and the occasional cheesecake topped chocolate chip cookie.  Enough is enough!  Today, all those ooey-gooey leftovers became chicken food.  (My girls will be delighted!)

If you, like me, would really rather not rrroollll into Christmas, here's a way to use your leftover turkey that we can feel good about. 

What's In It:

1/2 c. Knorr Spicy Carribbean marinade
1/2 c. mayonnaise (Lite is fine)
2 tbsp. honey (To acheive maximum health benefits, always use local honey, when available)
3/4 tsp. curry powder (I use a full tsp.  I like things spicy!)
1/4 c. diced celery and green onions
1/4 c. dried cranberries
2 c. shredded, cooked turkey
1/4 c. slivered almonds, toasted
4 lettuce leaves (You may use any kind you like.  Red is pretty, but so is a dark green like Boston.)
4 taco-sized, whole-wheat tortillas, warmed (Easiest in the microwave for about 15 seconds with a damp paper towel between each tortilla)

How To Make It:

Mix first four ingredients in large bowl. 
Stir in next four ingredients.
Refrigerate for at least 30 minutes before serving.
TO SERVE:
Place a lettuce leaf in the center of each warmed tortilla.
Scoop 1/2 c. turkey mixture onto lettuce leaf.
Fold top and bottom over and roll closed.
Serve with fresh fruit. (Apples are nice.)

Adapted from a recipe found in "News Canada".

30 Days of Holiday: Puff Pastry Pot Pie

It's been a chilly day in Atlanta today; perfect weather for Christmas tree shopping, football watching, and homemade turkey pot pie.  Sandwiches are my favorite way to use up left over turkey, but this pie comes in a close second.  Everything about this dish says home, comfort, warmth, and love.

What's In It:

1 stick unsalted butter, cut into chunks
1/2 c. all-purpose flour
1 chicken bouillon cube
4 c. chicken stock (I use broth from boiled chicken and if that's not enough, I buy organic) 
Dash nutmeg
1/2 tsp. thyme
1 bay leaf
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. baby carrots, peeled and diced (Baby carrots are more tender and sweet, just like baby people!)
1/2 c. thinly sliced mushrooms
1/2 c. potatoes, diced
1 c.  cooked turkey, chopped (When all the leftover turkey is gone, you can use chicken just as well!)
1/2 c. cooked young, green peas (I only buy Le'sueur)
Salt and freshly ground pepper, to taste
1 pkg. frozen puff pastry
1 egg, beaten with 1 tsp. water (Thank you Chloe, Sylvia, Pat, and Lucy!)

How To Make It:

Preheat oven to 400 degrees F.
In Dutch oven, over medium heat, melt butter.  Add onions, celery, carrots, mushrooms and potatoes.  Cook 3 minutes, or until onions are translucent.
Add flour and cook, stirring constantly 1 to 2 minutes.
Slowly add stock and bring to a boil, stirring constantly. Sprinkle with dash of nutmeg.
Reduce heat to low and add turkey (or chicken), peas, thyme, bouillon cube and the bay leaf.  Salt and pepper to taste.
Cook 5 minutes or until potatoes and carrots are fork tender.
Remove from heat and let stand 5 to 10 minutes.
Remove bay leaf.
Spoon mixture into 13 x 9 baking pan.
Unroll puff pastry and place over pan, sealing edges with fingers dipped in water.
Brush top of pastry with egg mixture. (If any of the edges are being stubborn, you can tame them by spreading egg mixture towards edges and pinching with your fingers.)
Bake 20 to 25 minutes, or until browned.
Let stand 5 minutes before serving.

30 Days of Holiday: Orange-braised Turkey with Apple and Dried Fruit Stuffing

By now, the fryers are brining, the roasters are thawing, and the smokers are building fires.  At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe.  Take heart!  This recipe is easily adapted to use with chickens as well.  And who knows?  Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.

What's In It:

2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them.  Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper

How To Make It:

Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat.  Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients.  Pour 3 cups of the orange juice over mixture and stir.  Set aside.
Sprinkle turkey, inside and out, with salt and pepper.  Stuff with fruit mixture.  Place in prepared pan.  Any extra stuffing may be placed in the roasting pan around the turkey. 
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper.  Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil.  Allow to rest for 15 to 20 minutes before carving.

Adapted from a recipe printed in the AJC 11/22/10.