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Grilling Outside the Bun

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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!

hocofood@@@

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

7 responses »

  1. That first photo is gorgeous! Yum. Did it taste as good as it looked?

    Reply
    • It was so good. Finger licking good.

      Funny, when cleaning out the crock full of ice and brine, I found the wing. It is in the oven right now, baking.

      The turkey broth from the crock pot is in two bowls, so I will get five meals from a half turkey.

      The flavor is incredible. The turkey broth is so rich, you almost have to cut it with water.

      Love these local sources of great food.

      Reply
  2. Wow! This looks great – and I love the multiple meals!

    Reply
  3. Cheers to Thanksgiving in June…I’m a fan!

    Reply
  4. brined, grilled turkey. Meat doesn’t get much better than that!

    Reply
  5. Pingback: Making a Messy Kitchen « AnnieRie Unplugged

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