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Grilled Turkey
By GP | May 24, 2010
Folks always ask me the difference between wild and domestic turkey. I usually tell folks it is like pheasant but that doesn’t help those of you who have never eaten pheasant.
Really it tastes like turkey the breasts just don’t fill out like that of farm fed birds. The legs are tough and we usually boil down and shred the meat for making dumplings or stew. The legs are tough because these birds spend a bunch of time walking or running. There isn’t any meat to speak of on the wings or backs.
We bone the breasts off and that gives us two large slabs that we cut into 8 steaks cutting horizontally and vertically. I like to choose the pieces that match the closest in size and grill them together. Towards the back of the breast you will get the thinner pieces.
Riley made up a marinade for this last bird. I ask him if he measured so I could tell you folks but….Like his Father…..he has an aversion to measuring while cooking. So I’ll just say try this and see where it goes it will be close.
1 cup of Lemon Juice
2 cups of Water
4 Tablespoon heaping of Dill
4 Tablespoons heaping of Emeril’s Original Essence Seasoning.
Soak the cut pieces for approx 8 hours in the fridge
Pre-Heat the grill to medium Sear both sides then turn grill to low and allow to cook till internal temp is 165.
Riley chose the side dishes-what else potatoes and stuffing. He’s a teenager!
Topics: GP, Grilling, Recipes | No Comments »