June is Turkey Lovers' Month

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Posted by Lynne Webb on June 4, 2008

June is Turkey Lovers' Month It's time to shake the notion that turkey is just a holiday food. Grilling is a great way to prepare the various cuts of turkey readily found in your supermarket. Turkey cooks quickly on the grill and its mild flavor lends itself well to countless seasoning possibilities.

You're probably already aware of the fact that turkey is a low-fat, low-calorie source of protein. A three-ounce serving of turkey breast has just 120 calories and 1 gram of total fat but provides 26 grams of protein. That makes it a great choice for light summer dining.

The National Turkey Federation provides some terrific tips and guidelines for ensuring that your grilled turkey recipes turn out as planned. We've chosen a couple of the recipes we found on their website and tried out the grilling techniques listed below. Here are the links:

Tips for Grilling Turkey (as recommended by the National Turkey Federation)

1. To reduce the liklihood of sticking, spray your grill grates with non-stick spray before heating, and brush your meat lightly with cooking oil before placing on the hot grates.

2. Always preheat your grill. Gas grills should be preheated to a temperature of about 500°, then turned down to medium before placing your food on the grate. Charcoal should be lit for at least 30 minutes to allow it to develop a coating of gray ash before you place your food on the grates. Once the grill is preheated, decide whether your food will be cooked using the direct or indirect method of grilling.

3. Direct grilling means to place the food directly above the hot flame. This is best for initial searing and to cook cuts that don't require an extended grilling time like burgers, breast tenderloins and cutlets. Most other cuts are seared over direct heat, then finished using the indirect grilling method.

4. Indirect grilling means to move the food to an area of the grill with no direct flame beneath it. This can be achieved on a gas grill by shutting off a set of burners and with charcoal, the heated coals can be pushed to the side with a metal spatula. The food is then placed on the opposite side from the flame and cooks by the circulation of heat. This method is best for bone-in cuts like breasts, thighs and drumsticks.

5. A medium heat is recommended for grilling most cuts of turkey. For safety, cooking to a finished internal temperature of between 165° to 180°, depending on the cut, is advised.