1 package Honeysuckle White® or Shady Brook Farms® Teriyaki Turkey Breast Tenderloins
1/3 cup hoisin sauce
1 cup apple wood chips (can substitute hickory or oak)
Soak chips in a small bowl for 15 minutes to encourage smoldering. Wrap the chips, sealing tightly, in an aluminum foil pouch. Vent with three small holes and place touching grill burner flame.
Once smoke is produced, place marinated turkey directly on medium grill for 10-15 minutes, turning once and being careful not to overcook.
Baste each side of turkey with a layer of hoisin sauce to glaze. Repeat to thickly glaze.
- 1 cup whole peppercorns
- 1 cup brown sugar
- 1½ cups kosher salt
- 1 Tablespoon whole allspice
- 3 Tablespoons dried thyme
- 1½ gallons water
- 1 teaspoon cayenne pepper
- 1 Honeysuckle White® or Shady Brook Farms® whole turkey (cut into parts)
- Combine all ingredients and bring to a boil.
- Simmer for 20 minutes.
- Remove from heat and allow to cool before adding turkey.
Rinse the turkey and remove the innards. Place the turkey in a large stainless steel bowl and cover with brine. Let the turkey rest in the refrigerator for approximately 18 hours.
Cut the whole turkey into parts. One whole turkey will warrant approximately two boneless breasts, two wings, two thighs and two legs. The recipes below represent different seasoning and cooking methods for each part.
Legs: New Orleans BBQ Butter
- 1 lb. butter
- 1 cup garlic
- 2 Tablespoons fresh minced rosemary
- 2 teaspoons Cajun-style hot sauce
- 2 teaspoons fine grind black pepper
- 1 teaspoon cayenne pepper
- Use ¼ lb. of butter to sauté garlic until soft. Remove garlic from heat and allow to cool.
- In a stand mixer, combine cooked garlic and remaining ingredients.
- Mix until all is incorporated.
The New Orleans BBQ Butter was liberally inserted under the skin of each drumstick and spread around to coat the meat.
Wings: Louisiana Style Hot Sauce
- ½ lb. butter
- ½ cup Louisiana style Cajun hot sauce
- Melt butter on low heat in a saucepot.
- Once melted, whisk in hot sauce to incorporate
The Louisiana Style Hot Sauce is perfect for making a “Buffalo” style hot wing. A small amount was rubbed on the wings before they went on the pit, but the majority of the sauce was brushed onto the wings during the grilling process.
Thighs: Cajun BBQ Rub
- ½ cup brown sugar
- ¼ cup paprika
- 1 Tablespoon black pepper
- 1 Tablespoon salt
- 1 Tablespoon chili powder
- 1 Tablespoon mustard powder
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 teaspoon cayenne pepper
- Combine all ingredients.
Add the dry rub to the turkey thighs.
Breasts: Creole Butter Injection
- Cajun Injector Creole Butter available at your grocery or specialty food store
- Black Pepper
The breasts are the part of the turkey that gets dried out the most. Knowing this, each breast was injected with a Creole Butter. Using an injection puts extra liquid, fat and spices directly into the flesh of the breast. After the injection, sprinkle the skin and the underside of the breasts with nothing more than salt and fresh black pepper.
After the charcoal is hot, about 250 degrees, add chucks of Louisiana pecan wood or any other fruitwood like apple, peach or hickory.
Place the breasts, thighs and legs in the smoker in indirect heat for about 40–45 minutes.
Before taking everything out of the smoker, add the wings onto the grill at about 250 degrees, in direct heat. Shortly thereafter pull the breasts, thighs, and legs out of the smoker and place onto the grill. All cuts should grill over high charcoal heat for about 15 minutes. Before pulling off the grill, flip each piece. Brush some Louisiana hot sauce onto the wings (optional).
When everything looked fully cooked, pull the turkey off the grill, allow to cool slightly and then, as they say in Cajun Louisiana, Bon Appétit!
Rotisserie Turkey Legs, Brined and Honey Garlic Basted
Grill with rotisserie attachment (I used a kettle grill with a rotisserie attachment)
Aluminum foil drip pan (9"x12", or whatever fits your grill)
Aluminum foil (to wrap the bone end of the drumsticks)
Herb brush (3-4 sprigs of herbs, like thyme, rosemary, marjoram and/or oregano, tied together, or substitute a
regular basting brush)
6 Honeysuckle White® or Shady Brook Farms® Turkey Drumsticks
3 quarts water
½ cup table salt
¼ cup brown sugar
2 tablespoons vegetable oil
2 tablespoons butter
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar (Optional)
2 cloves garlic, minced
- Brine the drumsticks: Put the brine ingredients in a container large enough to hold the drumsticks and stir until the sugar and salt dissolve. Add the drumsticks, cover and refrigerate for 1 to 4 hours.
- Prepare the honey baste and herb brush: Put all the baste ingredients in a microwave safe bowl and heat for 1 minute in the microwave, or until you can smell the garlic and the butter is melted. Make the herb brush by tying together the sprigs of herbs at the base of the stem to make a brush.
- Skewer the drumsticks: Skewer the drumsticks on the spit and spit forks. Run the spit through the narrowest part of the meat, in the middle of the bone, and secure the knob of the drumstick on the spit fork. Add a second drumstick with the bone end pointing in the other direction to the same fork, the same way, with the spit through the narrow part of the meat, fork through the thick part of the drumstick. Repeat, putting two drumsticks on each spit fork. Wrap the bone end of each drumstick with a small square of aluminum foil to keep it from burning. Let the skewer sit at room temperature while you prepare the grill.
- Prepare the grill: Prepare the grill for cooking on indirect high heat. For a kettle grill, light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
- Cook the turkey: Put the spit on the grill, start the rotisserie and cook, covered, for 30 minutes. Using the herb brush, baste the drumsticks heavily. Cook, covered, for another five minutes. Baste the drumsticks again, and cook for another five minutes. Remove the spit from the grill, remove the drumsticks from the spit and let the drumsticks rest for ten minutes before serving.
Notes: Add a hunk of smoking wood to the coals! A fist-sized chunk of hickory, oak, cherry or apple wood gives an extra layer of smoky goodness to the legs.
4 stalks celery
1 medium onion
2 serrano peppers
¼ cup of chopped fresh sage
3 cups chicken stock
Half a loaf of dried whole grain bread pieces (can be dried in the oven)
Salt and pepper to taste
Half stick of unsalted butter
The will to make awesome food
Roughly chop the celery, onion and peppers and set aside. Melt butter in pan over medium heat and add vegetables. Add teaspoon of salt. Sweat for 10-15 minutes or until evenly soft. Add vegetable mixture to mixing bowl with bread, egg and chicken stock. Mix well, lay contents out on baking sheet and cook in oven for 15-20 minutes at 350 degrees, or until dressing turns golden brown on the surface.
Juice of ½ lemon
1 pasteurized egg yolk
Pinch of sugar
Pinch of salt
Pinch of dried mustard
1 teaspoon vinegar
1 cup corn oil
3 Tablespoons canned cranberry sauce
Add all ingredients except the oil and the cranberry sauce to a mixing bowl and whisk vigorously. Slowly drizzle in the corn oil. Add more lemon juice or vinegar if the mayo gets too thick. Once complete, add the cranberry sauce and whisk until thoroughly incorporated. May be made ahead of time and stored in fridge until needed, or may be used right away.
Grilling and Assembling the Burgers
2 lbs. Honeysuckle White® or Shady Brook Farms® Ground, 85/15
2 cups or so of dressing (see above)
1 teaspoon salt and pepper
Place ground turkey and 2 cups or so of the dressing into a mixing bowl with the Worcestershire sauce, salt and pepper, and mix by hand. Eat whatever dressing you do not use. Form patties and grill over medium heat until burgers reach an internal temperature of 180 degrees. Be sure to rub the grill with oil prior to cooking, as they will stick. Remove from heat and let stand for 5 minutes. Assemble delicious burgers and eat. Rest in a recliner and enjoy life.
4 Honeysuckle White® or Shady Brook Farms® Turkey Breast Cutlets
4 ounces chevre goat cheese
1 bunch Swiss chard
Drizzle of olive oil
2 cups pomegranate juice
½ pint fresh blackberries
1 teaspoon thyme
Start the sauce by adding the pomegranate juice to a saucepan. Rinse the blackberries and turn the heat on the stove to medium. While the sauce is heating up, remove the leaves from several thyme stems to make 1 teaspoon of thyme, and add to the sauce. Once the sauce begins to bubble, turn the heat down to simmer. Simmer for 30 minutes or so, until the sauce reduces by about half and thickens.
While the sauce reduces, remove the membrane along the edge of the cutlets, if it's there. Pound each cutlet to about ¼” thickness with a meat pounder (ﬂat surface, not a tenderizer).
Set up a grill to medium-hot heat, and drizzle the olive oil on the Swiss chard leaves, then grill the Swiss chard directly on the grate above the ﬁre until the leaves begin to wilt. Remove from the grill and chop the Swiss chard, stalks and all.
Set up the grill with a three-zone ﬁre, with one side at medium high heat (hold your hand over the grate for 3-4 seconds). Lay out each cutlet and add 1 ounce of Chevre, then top with one fourth of the chopped Swiss chard. Roll the cutlets up tightly and secure with toothpicks. Put the roulades on the grate over the hottest part of the ﬁre at a 45 degree angle from the direction of the grates. Leave for 1 minute, and then turn 90 degrees for one more minute. Turn the roulades over and repeat.
Move the roulades to the cooler side of the grate and cover for approximately 6 minutes, then turn for four, or until the internal temperature reaches 165 degrees F. Remove from the grill and rest for 5 minutes under foil.
Cut the roulades across the rolled part, and fan on a plate. Top with sauce and serve with a simple fresh side dish like sliced tomatoes.
3 pounds Honeysuckle White® or Shady Brook Farms® Ground Turkey, 85/15
Diced red bell peppers
Diced poblano peppers
Salt and pepper (dash)
Chili powder (dash)
3 eggs (medium or large)
Barbecue sauce (1/2 cup-ish)
Worcestershire sauce (splash)
Secret ingredient of choice (dash)
Bread crumbs or crushed crackers (add until desired consistency)
Caramelized onions (If you prefer to cook your onions in the burger, dice up some and do it!)
*(No precise ingredient amounts given, so as to give you flexibility to flavor/season the recipe according to your tastes and preferences)
- Combine all ingredients in large mixing bowl and thoroughly mix with (clean!) hands.
- Form burger patties.
- Place burger patties on grill, and grill as you would any other burger. (Don"t press the burgers, so that they retain their moisture and flavor!)
- Serve with or without a bun, with any fixin"s you want.
- Bon appétit!
1 Honeysuckle White® or Shady Brook Farms® Turkey Breast, bones removed or
1 Honeysuckle White® or Shady Brook Farms® Boneless Skinless Turkey Breast
½ cup coconut milk (sold in cans on the baking aisle of most grocery stores)
¼ cup lime juice
2 Tablespoons soy sauce
1 Tablespoon fish sauce (sold in bottles in the Asian section of most grocery stores)
5-6 leaves fresh basil, chopped (could substitute 1½ to 2 teaspoons of dried basil)
1 clove garlic, minced
1 whole cayenne pepper, fresh, seeds removed, finely diced
3 Tablespoons vegetable oil
1 Tablespoon sesame oil
Garnish - chopped cilantro and crushed unsalted peanuts
Mix all ingredients except the turkey breast in a blender for about 15 seconds. Pour the marinade over the turkey breast in a gallon-sized, zip-top bag. Seal and allow to marinate refrigerated for 8 hours or more.
Preheat your grill to 350 degrees. Remove the turkey from the marinade and grill skin side down over direct heat just long enough to get grill marks. Keep the grill lid closed to avoid flare-ups. This takes about 5 to 8 minutes. If using skinless breast, it will take less time.
Flip the breast and switch to indirect heat, still at 350. Cook until the breast hits an internal temperature of 160 degrees. This takes about 25 to 30 minutes, but go according to internal temperature. Remove and let rest for 10 minutes, loosely covered with foil. This will allow the carryover heat to finish the cooking and redistributes the juices.
Slice thinly and serve.
Tie Me Up Stir fry Noodles
½ cup chicken stock
3 teaspoons teriyaki sauce
3 teaspoons chunky peanut butter
1½ teaspoons honey
1½ teaspoons fresh-grated ginger
¾ teaspoon red pepper flakes
8 ounces noodles
¼ cup peas
¼ cup shredded carrot
¼ cup diced red bell pepper
Cook noodles according to instructions.
Heat a wok over medium-high heat. Add in and whisk together chicken stock, teriyaki sauce, peanut butter, honey, ginger, red pepper flakes and diced red bell pepper for about 1 minute. If needed, add a little slurry of cornstarch and water to thicken the sauce.
Add in cooked noodles, peas and carrot. Toss to thoroughly coat noodles with sauce. Remove from heat and serve. Garnish with some diced green onion.
Heat: Thai dishes are generally a bit spicy, but this one is tamed a bit by removing the seeds from the pepper. If you like hotter, then used the seeds too. If you don"t want any heat, substitute a red bell pepper finely diced. If you don"t have a fresh cayenne pepper, you can substitute 1 Tablespoon of dried red pepper flakes or 1 teaspoon of ground cayenne pepper.
Advance Prep: This is a great recipe for doing all of the preparation the night before. When you come home from work the next day, it's ready to go on the grill, and you have an exciting dinner ready in 45 minutes.
Indirect Heat: In a charcoal grill, this is done by having coals on one side and a “void” on the other side with no coals. In a gas grill, this can be done by putting the breast over a burner that is turned off while the other ones are still on.
Basque Grilled Turkey & Romaine Salad
1 package Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins (2 per package)
2 romaine hearts, cleaned and sliced lengthwise (cores intact)
1½ cups grape tomatoes, cut lengthwise
1/4 cup cotija cheese, grated
1 tablespoon canola oil
3 cups ice water
1 cup boiling water
1/3 cup brown sugar
1/4 cup sea salt
2 tablespoons seasoned salt
1 teaspoon black pepper
1/4 cup canola oil
1/8 cup extra virgin olive oil
1/8 cup honey
Juice of 1½ lemons
2 teaspoons sweet paprika
1 teaspoon garlic salt
1 teaspoon dry oregano
1 teaspoon black pepper, ground fresh
1/2 teaspoon dry thyme
1/8 teaspoon ground cayenne
Whisk together all of the brine ingredients, except the ice water, in a small mixing bowl. Add the hot liquid to the ice water in a larger bowl or zip-top bag. Stir to combine then add the turkey. Cover or seal and refrigerate for 2-4 hours.
Combine all of the marinade/dressing ingredients in a medium mixing bowl. Whisk well to combine. Add the tomatoes, stir and set aside.
Prepare your grill for direct cooking over medium-high heat (about 375-400 degrees). Grill the turkey tenderloins over direct heat for 5 minutes. Flip the tenderloins over and baste them with the dressing. Continue cooking until the thickest part of each tenderloin reaches an internal temperature of 165 degrees. Baste the tenderloins again and remove them to a plate; cover and let rest five minutes.
Note: A zip-top bag also works well for resting.
Brush the cut side of each Romaine heart half with the dressing. Grill each lettuce half, cut side down, over a hot direct fire for about 90 seconds. Remove the romaine to a cutting board and let cool. Rough chop the lettuce and arrange it on a serving platter. Slice each tenderloin across the grain to 1/4 inch and arrange the slices evenly on top of the lettuce. Pour the remaining dressing and tomatoes evenly over the turkey and lettuce. Sprinkle the top of the entire salad with the cotija cheese.
Serve and enjoy!
2 Honeysuckle White® or Shady Brook Farms® Traditional Turkey Bratwursts, casings removed
¼ cup beer
1 cup shredded carrots
¼ cup raisins
2 Tablespoons toasted pine nuts
1 6-oz. can chopped green chiles
2 chipotle peppers, chopped
¼ cup cilantro
Juice of ½ lime
2 Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins
1 8-oz. container sour cream
¼ cup cilantro
Juice of 1½ limes
3 chipotle peppers
For the filling, brown the ground turkey from the bratwursts, then deglaze the pan with the beer. Add all other filling ingredients, stir and simmer until carrots are soft and ingredients are incorporated.
For the sauce, combine all sauce ingredients in a blender or food processor and pulse until combined.
Slice the tenderloins down the length of one side to create a pocket for the filling, then season with salt and pepper. Stuff each tenderloin with half of the still warm filling and close with a toothpick. Gently transfer the stuffed tenderloins to a hot grill and cook for roughly 12 minutes per side, or until the internal temperature is 180 degrees. Transfer from the grill to a serving plate and drizzle with sauce. Serve with additional sauce on the side.
Smoked Turkey with Honey Mango Brine
1 Honeysuckle White® or Shady Brook Farms® Whole Turkey
1 cup kosher salt
1 cup honey
1 medium red onion, chopped
1 poblano pepper, chopped
1 bunch of cilantro, chopped
3 mangoes, cubed
1 quart of mango juice
3 quarts of water
Making the brine:
Combine all ingredients except turkey in a large pot. Cook on medium heat, keeping mixture below 160 degrees. Cook for 20-25 minutes. Cool brine back to room temperature.
Injecting the turkey:
Using a meat injector, inject the brine into the turkey breasts and drumsticks. Refrigerate overnight.
Smoking the turkey:
Pre-heat a water smoker (or similar) to 300 degrees, using lump charcoal. Cook the turkey for approximately 14-15 minutes per pound. Monitor the internal meat temperature with a meat thermometer. Turkey is finished when breasts reach 170 degrees and drumsticks reach 180 degrees.