Garlic - Herb Barbecued Turkey

1 - whole turkey (12 - 14 lbs.)

Grilled Beer & Mustard Turkey
Makes 8 servings.

1/2 - cup light beer
1/2 - cup fat-free Honey Dijon salad dressing
1/2 - teaspoon pepper, cracked
2 - cloves garlic, crushed
2 - pounds white turkey breast tenderloins

• In large zip-lock bag, add beer, salad dressing, pepper, and garlic. 
• Thoroughly Mix. 
• Add turkey and marinate in refrigerator for 20 minutes to 2 hours. 
• Remove turkey from marinade and discard marinade.
  
• Grill for about 30 minutes until meat is no longer pink in the center or a thermometer inserted in deepest part of meat reads 170° F. 
• Let stand 10 minutes before slicing.

Grilled Caribbean Glazed Turkey
Makes 4 servings.

6 - slice pineapple, canned, in juice
1/4 - cup honey
1 - Tablespoon margarine, reduced fat, melted
1/2 - teaspoon Spice Islands World Flavors Jamaican Jerk
1 pound white breast turkey cutlets
salt (to taste)

• In a small bowl, drain pineapple and reserve juice. 
• Set aside. 
  
• In another small bowl, add honey, 2 tablespoons reserved juice, margarine and Jamaican spice. 
  
• In a large bowl, pour remaining juice over turkey. Let stand 15 minutes.

• Remove turkey from juice and grill over hot coals, for about 3 min. each side, brushing with Jamaican honey glaze. 
• Grill pineapple slices until brown on both sides, occasionally brushing with glaze. 
• Turn chops again, brush with glaze, and top with pineapple. 
• Cook an additional 1 to 2 min. or until meat is no longer pink in center. 
• Add salt to taste.

Grilled Caribbean Style Turkey with Pineapple Marinade
Makes 4 servings.

Marinade
1/4 - cup soy sauce
1/2 - cup pineapple juice
1/4 - cup cooking sherry
1/4 - cup brown sugar
3/4 - teaspoon garlic, fresh, minced

1 pound white turkey breast tenderloins

• In a bowl, add soy sauce, pineapple juice, sherry, brown sugar, and garlic. 
• Mix and pour into a large plastic lockable bag. 
• Add turkey and place in the refrigerator for at least 2 hours before cooking.

Indirect Heat Method

• Open all grill vents. 
• Spray the unheated top rack with nonstick spray. 
• Mound 50 to 60 briquettes on bottom of grill. 
• Light and let burn until ash gray. 
• Divide coals into two equal parts on the outer edges of the grill. 
• Place drip pan, with a little water in it, in the center of the coals (cooking is done by the smoky, steamy air). 
• Reposition rack over hot coals.
  
• Place turkey on grill directly over drip pan and place lid on grill. 
• To maintain heat, add 5 to 9 briquettes to both sides as needed. 
• Grill over hot coals according to barbecue directions (50-60 minutes).

Grilled Chicken with Green Beans and Walnuts
Makes 4 servings.

1 - pound green beans

Marinade
1/2 - cup olive oil
1/3 - cup lemon juice
1-1/2 - cup cilantro

Dressing
1 - cup walnuts, toasted
3 - Tablespoon walnut oil
1 - garlic clove
1/2 - tsp salt
1/4 - teaspoon black pepper
8 - chicken thighs, skinless and boneless

• In pot over boiling water, place green beans and cook about 5 minutes. 
• Drain beans; run under cold, running water. 
• Into food processor, add olive oil, lemon juice and cilantro. 
• Process until cilantro is finely chopped. 
• Remove 1/2 cup of olive oil marinade; place in a large zip lock plastic bag. 
• Set aside.
  
• In the food processor, add in the walnuts, walnut oil, garlic, salt and pepper to other ingredients. 
• Process until walnuts are finely chopped and set aside. Place dressing in bowl. 
• Cover with plastic and refrigerate.
  
• Place chicken thighs in plastic bag with marinade. Seal tightly and shake well . 
• Refrigerate for at least 30 minutes and up to 24 hours.

• Place chicken on grill and cook for about 20 minutes (turning often). 
• Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top.

Grilled Citrus Turkey Tenderloins
Makes 4 servings.

2 - Tablespoon orange juice
2 - Tablespoon lemon juice
2 - Tablespoon lime juice
1 - Tablespoon oil
1 - Tablespoon honey
1 - Tablespoon cilantro, chopped
1/2 - teaspoon chili powder
1/2 - teaspoon minced garlic
1/4 - teaspoon cumin
1/4 - teaspoon pepper
1/2 - teaspoon salt
1 - pound turkey tenderloin butterflied

• In large plastic self-closing bag, add orange, lemon and lime juices, oil, honey, cilantro, chili powder, garlic, cumin, pepper and salt. 
• Seal bag and shake to mix. 
• Add tenderloins to marinade, seal bag and refrigerate for 4 to 6 hours, turning occasionally to marinate evenly.

• Grill turkey for 4 to 5 minutes per side or until meat is no longer pink in center, juices run clear, and food thermometer reaches 170° degrees F.

Grilled Lemon Turkey Breast
Makes 6 servings.

1 - (2-pounds) turkey breast half
2 - cloves minced garlic
1/4 - cup lemon juice
1/2 - teaspoon salt
1 - teaspoon lemon zest
1 - Tablespoon olive oil
1 - teaspoon ground pepper
1 - cup chicken broth
1 - teaspoon oregano leaves
6 - cups torn lettuce greens

• In non-metal dish mix lemon juice, lemon zest, pepper, oregano, garlic, salt, olive oil and chicken broth. 
• Add turkey breast and turn to coat. 
• Cover dish and refrigerate for 30 minutes or overnight.
  
• In 2 quart, microwave-safe oblong dish place turkey breast, bone side down. 
• Cover with wax paper. Microwave on HIGH 10 minutes.

• Grill turkey for 45 to 50 minutes (180° F) or until meat is no longer pink inside. 
• Turn and haste frequently with marinade.

Grilled Turkey Breast with Salsa Vera Cruz
Makes 6 to 8 servings.

Ingredients

1 - 3 pounds Boneless Breast of Young Turkey, thawed

2 - tablespoons vegetable oil

1 - teaspoon garlic salt

1 - teaspoon chili powder

1/2 - cupSalsa Vera Cruz

Directions

• Lightly spray unheated grill rack with nonstick cooking spray.
• Remove wrapper from turkey; do not remove string netting.  
• Brush surface of turkey lightly with vegetable oil.
  
• Combine garlic salt and chili powder, sprinkle over turkey.  
• Place the turkey on rack over drip pan.  Cover grill.
  
• Cook 1 to 1 1/4 hours or until turkey gets to 170° Fahrenheit.
• 15 minutes before removing the turkey take 2 tablespoons of the salsa and spread over the turkey.  
• Serve the remaining salsa with grilled turkey.

Mesquite Smoked Whole Turkey

12 �?pounds fresh or frozen and thawed whole turkey (with pop-up thermometer)

1/2 - teaspoon salt

1/8 �?teaspoon pepper

6 �?heaping handfuls presoaked mesquite wood chips

• First, remove the giblet packages from the turkey.  
• Rinse the turkey and pat dry.  
• Sprinkle the salt and pepper, inside and out.  
• While you get the fire going, let the turkey rest at room temperature.
  
• Use a kettle grill with a lid and prepare a small charcoal fire.  
• You need about 30 briquettes.  
• After the coals are hot, move to one side of the grill.  
• Fill a drip pan up with water (about 1/3^rd) and place next to the coals.  
• Sprinkle a handful of presoaked mesquite wood chips over the coals.
  
• Place the turkey on the well-oiled grid. 
• You want the turkey directly over the drip pan.  
• Cover the grill.  
• Open the vents directly under the fire and above the turkey to make possible an even flow of smoke.
  
• Every 40 to 45 minutes open the grill and turn the turkey around or from side to side.  
• Then add 6 coals and another handful of presoaked mesquite chips to the fire.  
• You will do this about 5 or 6 times during the cooking.  
• Except for turning the turkey and add coals and mesquite, keep the grill lid closed. 
• Continue to cook the turkey in this fashion until the pop-up thermometer has sprung or a thermometer insert in the thigh reads 180° F.
  
• When done, the skin will look quite brown, but the inside meat will be moist and juicy.  
• Remove the turkey from the grill and let it rest at least for 15 minutes before carving.
  
• The 12-pound turkey takes about 4 to 4 1/2 hours to cook.  
• Reminder: cooking time depends on the heat, the air temperate, the actual size of the turkey, and its distance from the fire.