GRILLED TURKEY WITH CARIBBEAN JERK MARINADE

Servings: 4
Prep Time: 10 minutes
Total Time: 25 minutes plus 2 hours marinating time

INGREDIENTS:

8

green onions, whites only, chopped

1-2

habanero or serrano chiles, chopped

6

tablespoons vegetable oil

1/4

cup freshly squeezed lime juice

4

teaspoons dried thyme

2

teaspoons ground allspice

2

teaspoons garlic powder

2

teaspoons salt

1

teaspoon black pepper

1

package Honeysuckle White® Turkey Tenderloins, Turkey Drumsticks or Turkey Wings

INSTRUCTIONS:

To make Caribbean Jerk Marinade, in food processor, process all ingredients except turkey. (Marinade can be made ahead; refrigerate covered.)

Place turkey tenderloins in plastic bag and add enough marinade to cover completely, reserving remaining marinade. Refrigerate at least 2 hours. Remove turkey from bag. Discard marinade in bag. Grill tenderloins over gas or charcoal 15-20 minutes or until internal temperature reaches 170°F, turning and basting frequently with reserved marinade. Remove turkey from grill, slice and brush with additional marinade.

For turkey drumsticks or wings, simmer in lightly salted water 30-45 minutes or until done. Cool; place turkey in plastic bag and add enough marinade to cover completely, reserving remaining marinade. Refrigerate at least 2 hours. Grill turkey 10-15 minutes or until well browned, turning and basting frequently with reserved marinade.

GRILLED TURKEY WITH EAST-WEST BARBECUE SAUCE

Servings: 4
Prep Time: 10 minutes
Total Time: 30 minutes

INGREDIENTS:

1/2

cup ketchup

1/4

cup soy sauce

1/4

cup honey

1

tablespoon finely chopped fresh ginger

1

package Honeysuckle White® Turkey Tenderloins, Ground Turkey Patties or Turkey Bratwurst

 

Vegetable oil

 

Salt and pepper

INSTRUCTIONS:

To make East-West Barbecue Sauce, in small saucepan, whisk together ketchup, soy sauce, honey and ginger. Bring to a simmer; remove from heat and keep warm. (Barbecue sauce can be made ahead; refrigerate covered and reheat as needed.)

Rub turkey tenderloins with oil; season with salt and pepper. Grill over gas or charcoal about 2 minutes on each side. Brush with barbecue sauce and grill 10-15 minutes more or until internal temperature reaches 170°F, turning and basting frequently with barbecue sauce. Remove turkey from grill, slice and brush with additional barbecue sauce.

For turkey patties, brush with barbecue sauce. Grill over gas or charcoal about 2 minutes on each side or until cooked through. When patties are cooked, brush with additional barbecue sauce.

For turkey bratwurst, grill, turning frequently and brushing with barbecue sauce, about 15 minutes or until bratwurst are browned and cooked to an internal temperature of 170°F.

GRILLED TURKEY WITH HONEY-MUSTARD GLAZE

Servings: 4
Prep Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS:

1

tablespoon butter or olive oil

1/3

cup finely chopped onion

1/4

cup grainy mustard

2

tablespoons honey

1

tablespoon lemon juice

1

package Honeysuckle White® Turkey Tenderloins or Turkey Bratwurst

 

Vegetable oil

 

Salt and pepper

INSTRUCTIONS:

To make Honey-Mustard Glaze, in small saucepan, melt butter (or heat olive oil). Add onions and cook, stirring occasionally, about 4 minutes or until soft. Whisk in mustard, honey and lemon juice. Bring to a simmer; remove from heat and keep warm. (Glaze can be made ahead; refrigerate covered and reheat as needed.)

Rub turkey tenderloins with vegetable oil; season with salt and pepper. Grill over gas or charcoal about 2 minutes on each side. Brush with glaze and grill 10-15 minutes more or until internal temperature reaches 170°F, turning and basting frequently with glaze. Remove turkey from grill, slice and brush with additional glaze.

For turkey bratwurst, grill, turning frequently and brushing with glaze, about 15 minutes or until bratwurst are browned and cooked to an internal temperature of 170°F.

GRILLED TURKEY WITH MISSISSIPPI MUD MARINADE

Servings: 4
Prep Time: 10 minutes
Total Time: 25 minutes plus 2 hours marinating time

INGREDIENTS:

1/4

cup vegetable oil

2

tablespoons red wine

2

tablespoons soy sauce

2

tablespoons Worcestershire sauce

1 1/2

tablespoons balsamic vinegar

1 1/2

tablespoons molasses

1/2

tablespoon chili powder

1/2

tablespoon dry mustard

1/2

tablespoon black pepper

1/2

teaspoon minced garlic

1

package Honeysuckle White® Turkey Tenderloins, Turkey Drumsticks or Turkey Wings

INSTRUCTIONS:

To make Mississippi Mud Marinade, whisk together all ingredients except turkey. (Marinade can be made ahead; refrigerate covered.)

Place turkey tenderloins in plastic bag and add enough marinade to cover turkey completely, reserving remaining marinade. Refrigerate at least 2 hours. Remove turkey from bag. Discard marinade in bag. Grill tenderloins over gas or charcoal, turning once. Brush with reserved marinade and grill 15-20 minutes or until internal temperature reaches 170°F, turning and basting frequently with marinade. Remove turkey from grill, slice and brush with additional marinade.

For turkey drumsticks or wings, simmer in lightly salted water 30-45 minutes or until done. Cool; place turkey in plastic bag and add enough marinade to cover completely, reserving remaining marinade. Refrigerate at least 2 hours. Grill 10-15 minutes or until well browned, turning and basting frequently with reserved marinade.

GRILLED TURKEY WITH SMOKE & FIRE BARBECUE SAUCE

Servings: 4
Prep Time: 10 minutes
Total Time: 55 minutes

INGREDIENTS:

1

tablespoon butter or olive oil

1/2

cup finely chopped onion

1

cup ketchup

2

tablespoons dark brown sugar

2

tablespoons red wine or cider vinegar

2

tablespoons Worcestershire sauce

1

tablespoon red pepper flakes

2

teaspoons chili powder

2

teaspoons liquid smoke

2

teaspoons hot sauce (or to taste)

1

package Honeysuckle White® Turkey Tenderloins, Ground Turkey Patties or Turkey Drumsticks

 

Vegetable oil

 

Salt and pepper

INSTRUCTIONS:

To make Smoke & Fire Barbecue Sauce, in small saucepan, melt butter (or heat olive oil). Add onions and cook, stirring occasionally about 4 minutes or until soft. Whisk in ketchup, sugar, vinegar, Worcestershire sauce, red pepper, chili powder, liquid smoke and hot sauce. Bring to a simmer; lower heat and cook, covered, for 20 minutes. Remove from heat and keep warm. (Barbecue sauce can be made ahead; refrigerate covered and reheat as needed.)

Rub turkey tenderloins with vegetable oil and season with salt and pepper. Grill over gas or charcoal about 2 minutes on each side. Brush with barbecue sauce and grill 10-15 minutes more or until internal temperature reaches 170°F, turning and basting frequently with barbecue sauce. Remove turkey from grill, slice and brush with additional barbecue sauce.

For turkey patties, brush with barbecue sauce. Grill over gas or charcoal about 2 minutes on each side or until cooked through. When turkey patties are cooked, brush with additional barbecue sauce.

For turkey drumsticks, simmer drumsticks in lightly salted water 30-45 minutes or until cooked. Brush with barbecue sauce and grill 10-15 minutes or until well browned, turning and basting frequently with barbecue sauce.

1. Use large, plastic food storage bags to marinate food. Press as much air out of the bag as you can for maximum penetration. Turn over bag occasionally during marinating.
2. The Caribbean flavors of jerk-marinated turkey go perfectly with tropical fruit - serve with mango salsa, or grill skewers of pineapple, bell peppers and onions for a colorful side.
3. If marinade particles are browning too quickly, move turkey to a cooler part of the grill and tent loosely with foil.

1. Serve turkey patties on toasted sesame buns with Asian coleslaw: shredded cabbage and carrots tossed with sesame oil and rice vinegar.
2. Use tongs or a spatula to turn patties. A fork will punch holes in the meat, letting the juices run out and causing the meat to lose flavor.
3. For a spicier sauce, add 1-2 tablespoons of Thai-style chili sauce.

1. Use long-handled tongs and basting brushes to avoid burns and splatters.
2. Cut onions in 1-inch rounds and grill, basting with Honey-Mustard Glaze.
3. Grill sliced baguette rolls, brush with Honey-Mustard Glaze and layer with sliced grilled turkey tenderloin, onions and tomatoes.

1. Use large, plastic food storage bags to marinate food. Press as much air out of the bag as you can for maximum penetration. Turn over bag occasionally during marinating.
2. For extra-flavorful drumsticks and wings, add sliced carrots, onions and celery to the simmering water, and toss in a few bay leaves and peppercorns. (The cooking liquid makes a great broth for soup.)

1. If you’re using a gas grill, this barbecue sauce adds the classic smoky flavors of hardwood grilling.
2. Make the sauce as hot as you can stand it by increasing the amount of hot sauce, chili powder and/or red pepper flakes.