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Add up to ½ teaspoon red pepper flakes to the wine mixture.

Add 1 cup thinly shaved fennel to the wine mixture.

Oven-Barbecued Turkey Wings

A little sweet and very smoky, these wings make excellent picnic fare for a summer afternoon. Look for smoked paprika in specialty and gourmet markets. Makes 6 servings

2 tablespoons smoked paprika

1 tablespoon dried parsley

1 tablespoon kosher salt

2 teaspoons packed light brown sugar

1 teaspoon ground cumin

1 teaspoon rubbed sage

½ teaspoon celery seed

½ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

6 turkey wings, tips removed, any excess skin and fat trimmed

Mix the smoked paprika, parsley, salt, brown sugar, cumin, sage, celery seed, black pepper, garlic powder, and cayenne in a small bowl. Rub this mixture into the skin on the wings, coating them evenly.

Place the wings on a metal wire rack, such as a cooling rack for cookies (so long as it doesn’t have rubber feet). Set this rack in a roasting pan, a broiler pan, or on a lipped baking sheet. Cover lightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Position the rack in the center of the oven; preheat the oven to 350°F. Take the wings out of the refrigerator for 15 minutes while the oven preheats.

Roast the wings on their wire rack in the pan until browned and crisp, about 2 hours. Cool for 5 minutes before serving.

Variations: Omit the smoked paprika rub given here and use the Cajun Dry Rub, Jerk Dry Rub, or Pepper Dry Rub given for the Barbecued Turkey.

Sage Pesto–Rubbed Turkey London Broil

Here boneless turkey breast is sliced into thin strips, marinated in a sage pesto, then quickly cooked. The pesto is also great on its own, as a dip or a sauce, a sage reinterpretation of a classic. Makes 6 servings

The Sage Pesto:

1 cup packed flat-leaf parsley leaves

¼ cup tightly packed sage leaves

3 tablespoons pine nuts, toasted

3 tablespoons freshly grated Parmigiano-Reggiano

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 garlic cloves, quartered

1 cup olive oil, plus additional for greasing the grill grate or the pan

One 2-pound boneless skinless turkey breast

Process the parsley, sage, pine nuts, Parmigiano-Reggiano, salt, pepper, and garlic in a food processor fitted with the chopping blade. Pour in the olive oil and pulse to blend, scraping down the sides of the bowl as necessary; then process until pureed, about 1 minute. Alternatively, make the pesto in a blender or even in a mortar, grinding the herbs and then slowly adding the oil in a thin drizzle as you work it in with the pestle.

Slice the turkey breast into 1-inch slices on the bias by placing a knife at a 45-degree angle to the cutting surface and making long, even strokes through the meat. Place the slices in a large bowl; toss with the sage pesto. Cover and refrigerate for at least 1 hour or overnight.

To grill: Oil the grill grate and heat a gas grill to medium heat or prepare a medium-hot, well-ashed coal bed in a charcoal grill. Place the turkey slices (with the pesto adhering to them) on a gas grill directly over the heat source or 4 to 6 inches directly over the coals. Grill until lightly browned, turning once, 7 to 8 minutes.

To cook on the stovetop: Lightly oil a seasoned grill pan or a large cast-iron pan and heat it over medium heat. Lay the turkey slices in the pan and cook until lightly browned, turning once, about 9 minutes.

Variations: You can coat the turkey strips with other pestos like the Sun-Dried Tomato and Roasted Garlic Pesto or the Pecan Pesto.

Serving Ideas:

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Chop the meat and add it to some mustard and mayonnaise for turkey salad.

Make sandwiches with the slices.

Chop the meat and mix it with sour cream for a baked-potato topper.

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Turkey Cutlets with Lemon Butter

This sauté uses a streamlined version of the lemon-and-butter “française” sauce. Makes 4 servings

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 tablespoons unsalted