Never one to be constrained by the notion that hot dogs and hamburgers are prime grilling candidates, I have gone outside the bun with many of my grilling dinners. This time it was turkey.
This is the second time I have grilled turkey. A mild Thanksgiving was the last time. We had half a turkey in the freezer from the winter CSA. It has been in the freezer five months waiting for me to get around to grilling it.
This turkey is making at least three meals. I cut it up and brined it. The breast portion and leg portion went on the grill. The backbone and thigh went in the crock pot to make stock for soup. We will have the breast portion for Sunday night’s eat local supper, but tonight it was all about flavor in the leg of a slow grilled turkey sitting there for four hours.
Served with a wonderful Chateau St. Jean Robert Young Vineyard Chardonnay, new potatoes and onions from the Miller Library farmers market, and rolls from Stone House Bakery, almost all local tonight. The lemon, olive oil, wine and some of the herbs were the only non local items on the menu.
I love Stone House Bakery’s dinner rolls. I buy them all the time at the markets. They are at almost all the Howard County markets. You need to check them out.
It was a lovely night tonight. Perfect for eating on the patio. Here’s to locally sourced free range turkey, and thinking outside the bun!