Fire It Up - Andrew Schloss [106]
INGREDIENTS:
2 turkey thighs (1 pound each), washed and patted dry
½ cup Honey Marinade
½ recipe Grilled Hot Pepper Polenta, made with stone-ground grits (skip the tomato marmalade)
2 teaspoons canola oil
DIRECTIONS:
Light a grill for indirect medium heat, about 325°F.
Remove the skin and bones from the turkey thighs. Make slits in the thicker parts and open as flat as possible. Dip the thighs in half the marinade and place on a clean cutting board.
Divide the polenta in half and form each half into a flat rectangle that fits on top of a flattened turkey thigh with a ½-inch border of meat all the way around. Roll up the meat so that the polenta is completely encased. Tie like a package with kitchen twine and coat the outside of each thigh with oil.
Brush the grill grate and coat with oil. Put the thighs on the grill away from the fire, close the lid, and grill until the top of the turkey has lost its raw look and the bottom is browned. Turn and baste with some of the marinade. Continue to turn and baste the turkey with marinade every 10 minutes until an instant-read thermometer inserted into the meat (not the filling) registers at least 165°F, about 40 minutes.
Transfer to a carving board and let rest for 10 minutes. Cut into ½-inch-thick slices and serve.
TURKEY LEGS
Garlic-Seared Turkey Legs with Port Wine Vinaigrette
MAKES 4 SERVINGS
Unlike the breast, the legs of a turkey are moist and rich enough to grill without brining. This makes them a good choice for a spur-of-the moment meal, though they take longer to cook. Season them with a favorite rub and grill them over indirect heat to give the connective tissue time to soften as the skin crisps and the meat cooks through. Although any turkey legs will do, legs from hen turkeys tend to be more tender than those from the toms.
INGREDIENTS:
6 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon Poultry Rub or Umami Rub
Coarse salt and ground black pepper
2 whole turkey legs (about 1 pound each), washed and patted dry
¾ cup Port Wine Vinaigrette
2 tablespoons finely chopped fresh flat-leaf parsley
DIRECTIONS:
Light a grill grate for indirect medium-high heat, about 325°F.
Mix together the garlic, oil, rub, salt, and pepper in a small bowl. Coat the turkey legs with this mixture and set aside for 10 minutes.
Brush the grill grate and coat with oil. Put the turkey legs on the grill over the fire and brown on both sides, about 5 minutes per side. Move the turkey so that it is away from the fire, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 40 more minutes.
Cut the legs into drumsticks and thighs. Spoon the vinaigrette over the turkey, scatter parsley over the top, and serve.
* * *
KEEP IT SIMPLE:
If you prefer drumsticks or thighs to full legs those turkey parts can be substituted.
* * *
GROUND TURKEY
Perfectly Great Turkey Burgers
MAKES 4 SERVINGS
Lean ground turkey is a healthful alternative to fattier beef. The only problem is it tastes like it. Naturally dry and mild, turkey burgers just come off wimpy when your mouth’s attuned to beef. But that won’t stop the true grill master. Such deficiencies are nothing more than the next grilling challenge. These burgers are awesome—rich and moist and dripping with flavor.
INGREDIENTS:
1½ pounds ground turkey
2 tablespoons apple butter
2 tablespoons ketchup
3 tablespoons finely grated onion
1 teaspoon Poultry Rub or jarred poultry seasoning
¼ cup dried or fresh breadcrumbs
Coarse salt and ground black pepper
4 hamburger buns, split and toasted
DIRECTIONS: