Monday, June 29, 2009

Turkey? In June?

Perhaps it seems like a madcap, crazy thing to those of you who eat turkey only at Thanksgiving or in dynamited and pressed form in a sandwich, but My Beloved and I love turkey all year 'round. One of our favorite ways to prepare it, since we are only two in the house (not counting the ever-eager Cora), is to put half a free-range turkey breast on the kettle grill and let the charcoal do its magic.

Before committing it to the flames, I place the turkey on a square of tripled aluminum foil folded to the size of the breast, just to protect the bottom from the full blaze of the heat. I usually smear or sprinkle stuff on the skin - this time, some olive oil, a sprinkling of garlic powder and a dusting of rubbed sage, plus pepper, of course. I slide the foil-backed breast onto the grill and clap on the cover.

As the smoke swirls out the holes in the lid, I prep whatever veggies we are eating that day - in this case two of our fresh Pezzini Farms artichokes steamed - set the table, pour the beverage and by the time I'm finished, so is the turkey. It takes about 40-45 minutes for a large one at roughly 300 degrees (our Weber has a thermometer built in to the lid). You'll know when it's ready if the juice runs clear when pierced in the thickest part; be sure to check often toward the end of the cooking as it's a small window between "perfect and juicy" and "white and dry."

We serve it with cranberry sauce even though it's summer; call us nutty, but we think this is a summer meal fit for a king.

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Blogger Buzz Baylis said...


I am looking forward to the next excuse to dip into our jar of Stonewall Kitchen's New England Cranberry Relish.

Oh! Be Still my heart!!!


Monday, June 29, 2009  
Blogger Chilebrown said...

Wow you are a grillin master these days. Keep up the good smoke.

Monday, June 29, 2009  
Blogger Zoomie said...

Buzz, maybe we need to try it on different meats?

Chilebrown, summertime, summertime, sum-sum-summerti-i-i-i-me! Perfect grilling weather these days.

Tuesday, June 30, 2009  
Blogger dancingmorganmouse said...

We only eat the organic free-range variety so it's hard to get and a "special treat" meat round these parts for now. Still, looks mighty fine!

Wednesday, July 01, 2009  
Blogger Zoomie said...

Morgan, I guess we are lucky that turkey originated in the Americas so it's easy to find - even the organic, free-range kind like this.

Wednesday, July 01, 2009  

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