Five Original Recipes for BBQ and Grilled Turkey

Ingredients:

1/3 cup extra virgin olive oil
2 Tablespoons rice wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
1 teaspoon garlic powder
1 Tablespoons Cajun-style seasoning
1 teaspoon sea salt
2 large-sized turkey tenderloins

Directions:

Whisk the olive oil, rice wine vinegar, mustard, garlic, cajun seasoning and sea salt together in small bowl. Arrange tenderloins in a 9x11 baking dish and add the marinade. Cover with plastic wrap and refrigerate overnight.

Preheat the grill.

Over medium heat, grill the tenderloins, turning once. Turkey must be cooked through and until internal temperature reaches 170 degrees F. Approximate cook time is 20 to 25 minutes.

Remove from grill and allow tenderloins to rest for 3-4 minutes. Slice into 1/2-inch thick medallions and serve.

Citrus Turkey Skewers

Ingredients:

1 large turkey tenderloin, cut into 1-inch cubes
1 can frozen lemonade, thawed
1/4 cup soy sauce
1/4 cup extra virgin olive oil
1 Tablespoon Worcestershire sauce

Directions:

In small bowl, whisk together the lemonade, soy sauce, olive oil and Worcestershire sauce. Place turkey in a 9x11 glass baking dish and pour over marinade. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Prepare the grill (Coat/spray with oil and preheat)

Soak bamboo skewers in cool water for 15 minutes then push 4-5 turkey chunks onto each skewer. Repeat until all turkey cubes are used.

Grill turkey kabobs 10 to 12 minutes or until turkey is no longer pink in center and internal temperature reaches 170 degrees F.

Italian Turkey Burger Melts

Ingredients:

1 1/2 pounds ground turkey
1/2 cup Panko bread crumbs
1/4 Cup Vidallia onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 small roasted red peppers, finely chopped
6 thick slices fresh Mozzarella cheese
6 slices fresh tomato
6 Kaiser rolls, lightly toasted

Directions:

In a large bowl, combine turkey, Panko bread crumbs, onion, sea salt and roasted red peppers. Shape into six patties. Place on a parchment sheet, cover and refrigerate for one hour.

Grill burgers over medium-low heat for 8 to 10 minutes on each side or until turkey is cooked through and reaches an internal temperature of 165 degrees F. Top each burger with a slice of tomato and mozzarella cheese.

Cover grill and cook until cheese melts. Serve on toasted Kaiser rolls.

Spicy Smokey Turkey Burgers

Ingredients:

1 1/2 pounds ground turkey
6 saltine crackers, finely crushed
1/4 Cup yellow onion, finely chopped
1 teaspoon liquid smoke
1 teaspoon Crystal Hot Sauce
1 teaspoon garlic powder
1 teaspoon soy sauce
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Aged Cheddar or Monteray Jack cheese, optional

Directions:

In a large bowl, combine turkey, cracker crumbs, onion, liquid smoke, hot sauce, garlic powder, soy sauce, sea salt and cayenne. Shape into six patties. Place on a parchment sheet, cover and refrigerate for one hour.

Cook burgers on pre-heated grill over medium-low heat for 8 to 10 minutes on each side or until turkey is cooked through and reaches an internal temperature of 165 degrees F. Top each burger with aged cheddar or Monteray Jack cheese.

Close grill lid and cook until cheese melts. Serve on toasted Kaiser rolls.

Beer-Brined BBQ Turkey Wings with Alabama White Sauce

Ingredients:

2 bottles beer
2 cups water
1/4 cup freshly squeezed lemon juice
1/4 cup brown sugar
2 Tablespoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder

1 cup real mayonnaise
1/2 cup apple cider vinegar
2 Tablespoons light corn syrup
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons black pepper
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper

5 pounds turkey wings, separated at the joints, (no tips)
2-3 Tablespoons vegetable oil

Directions:

To make the brine, whisk together the water, lemon juice, brown sugar sea salt, garlic and onion powders in a large ceramic bowl or other nonreactive container. When well combined, gently stir in the beer. Add the chicken wings and arrange so that they are completely covered by the brine solution. Cover and refrigerate for 8 to 12 hours.

In a small glass or ceramic bowl, whisk together all ingredients until well combined. Cover and refrigerate overnight.

Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside at room temperature for 15-20 minutes, covered.

Preheat the grill to medium-low. Brush the wing sections on both sides with vegetable oil and sprinkle the Poultry Rub evenly over both sides.

Grill, turning occasionally to ensure even browning. Cook thoroughly, until meat is tender and begins to pull away from the bone-- 45 minutes to an hour.

Divide the white sauce equally into two bowls and set one aside. When turkey wings reach are ready to come off the grill, brush liberally with the sauce then grill for an additional 1 to 2 minutes. Use the reserved Alabama White Sauce for dipping.