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Category Archives: Turkey

Time to Get Your Grill On

It’s a beautiful day here in New York and it seemed like a good time to do some grilling. I have a boneless turkey breast, and I thought that would be great on the grill with some potato packets and some grilled asparagus, So let’s go for it!

Grilled Turkey London Broil

2 pounds turkey London broil (this is just one boneless turkey breast)

1/4 cup olive oil

2 tablespoons Worcestershire sauce

2 teaspoons Montreal Chicken Seasoning

1/4 cup white wine

1 teaspoon honey

Mix all the ingredients together for the marinade and whisk until well blended. In a large plastic storage bag, place the turkey and then cover with the marinade. Close the bag tightly, letting the air out, and mix so the marinade covers the turkey. Refrigerate for 3 hours or overnight.

Heat a grill until medium-warm. Remove the turkey from the bag and reserve the marinade. Place the turkey and the grill and cover the grill. Cook for approximately 30 minutes per pound brushing often with the marinade (turkey can get dry, so you need to do this) and turning often. The turkey is done when it reaches an internal temperature of 170 degrees. Allow to rest after removing it from the grill before slicing and serving.

I like to use the Montreal chicken seasoning with turkey. It’s a nice blend of spices and gives some good flavor. I use it with ground turkey all the time when making chili or turkey burgers.

The potato packets are pretty easy too. My Dad used to make these all the time, and God bless him, he tried, but he inevitably burned these a lot, but Dad also never used an oil or anything inside the packets to help with the cooking. They come out fine with some oil or butter. I only make this to serve the three of us, so you can adjust the recipe for more or less people.

Grilled Potato Packets

3 medium potatoes, scrubbed and sliced

3 medium carrots, peeled and sliced

1/2 onion, diced

Salt and pepper, to taste

3 tablespoons butter, sliced into 3 slices and then cubed

Cooking spray

Tear off three large sheets of heavy-duty aluminum foil. Spray each sheet with cooking spray. Using 1 potato, place a layer of potatoes in the middle of each sheet (try to keep it to one layer if you can). Cover the potato with one of the sliced carrots and then sprinkle with some onion. Season with salt and pepper. Place one of the cubed slices on top of the vegetables, spreading out the cubes over so they will melt into the vegetables when cooking. Wrap the potato tightly in the foil, folding it over the potato so the packet is thin (if it’s too thick it will take longer to cook). Repeat the process with the remaining potatoes. Place the packets on the hot grill, cover the grill and cook, turning about every 10 minutes, until the vegetables are tender, about 30 minutes. Serve.

I tried to keep the vegetable simple to by just using grilled asparagus. Nice and easy and only take about 5 minutes.

Grilled Asparagus

1 pound asparagus, the tough ends cut trimmed off

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Toss the asparagus with the olive oil to coat the asparagus. Season with salt and pepper. Place the asparagus on the grill in a single layer over medium-high heat. Grill, turning often, until the asparagus are bright green and tender, about 5 to 7 minutes. Remove from the heat and serve.

That’s all there is to it. A pretty simple, grilled meal on a nice evening. You can sit outside, enjoy the meal, have a nice glass of wine and enjoy. Until next time, enjoy your evening, and enjoy your meal!

1 Comment

Posted by MikeG on May 18, 2012 in Cooking, Dinner, Grilling, Potatoes, Turkey, Vegetables

Tags: boneless turkey breast, grilled asparagus, grilling turkey breast, potato packets, turkey london broil

Face to (Open) Face With Leftovers

19 Apr

So I have some leftover turkey from a few nights ago and some leftover roast beef from the other night, so what to do with them? Well we decided a good option would be to make open-faced sandwiches for dinner tonight. We can use the turkey, use the roast beef, use the gravy, the stuffing and the mashed potatoes and get rid of all the leftovers in the fridge. There’s not much to these recipes so they are pretty easy to follow, but I think you could pretty much wing them if you wanted to.

Open-Faced Roast Beef Sandwiches

2 tablespoons butter

1/2 medium onion, sliced

3 tablespoons all-purpose flour

2 1/2 cups leftover au jus

2 teaspoons Worcestershire sauce

4 slices bread (your choice as to what you like best)

3 tablespoons Dijon mustard (optional)

1 tablespoon prepared horseradish (optional)

Leftover roast beef, sliced thin

Salt and pepper

Melt the 2 tablespoons of butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the au jus until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.

Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish, if using, on the toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef and then more gravy. Season with salt and pepper. Serve the sandwiches with the leftover mashed potatoes.

Some people like to melt some cheese over their sandwich; it’s not my thing, but hey, if you like it, go for it. put the cheese on top and place the sandwich under the broiler for a minute, and you’re all set.The open-faced turkey sandwiches are just as easy:

Open-Faced Turkey Sandwiches

Leftover turkey meat, sliced

Leftover turkey gravy (if you don’t have any, you can make this quick gravy recipe)

Leftover stuffing (I have some leftover Stove Top I’ll be using; you can always make Stove Top quickly, or use your own recipe for stuffing if you have one. I haven’t posted one, but I will soon 🙂 )

Slices of bread (again, use what you like)

Salt and pepper

Heat the gravy in a large skillet until bubbly (if the gravy is too thick for your liking, you can thin it out with some stock or water). Add pieces of sliced turkey to the gravy and heat through, about 1 minute. Re-heat the leftover stuffing in either a small saucepan or the microwave (I did it in the microwave for 1 minute). Toast the bread under the broiler, about 1 minute. Remove the toast from the oven, place on a plate, and cover the toast with gravy. Place some turkey slices on top of the gravy. Scoop some stuffing on top of the turkey slices; cover on top with some more gravy. Season with salt and pepper to taste.

With the sandwiches and the leftover mashed potatoes, you’re just about all set. If you have any leftover veggies (and we do, so I am using them) add them to the meal, or make some fresh veggies as a side dish, or make a small salad and you are all set. You’ll have used up the leftovers for the week, which is a beautiful thing.

I’m not sure what I am making for dinner tomorrow. I am heading over to Adams Farms in Newburgh to shop tomorrow, and to pick up a $50.00 gift card I won from them (it pays to follow places on Facebook and Twitter!), so I hope to find something there to make for dinner tomorrow night in the seafood department. Tune in tomorrow to see what I was able to get. Until then, enjoy your evening and enjoy your meal!