Grilled Turkey Salad Recipes

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GRILLED TURKEY KABOBS WITH THAI NOODLE SALAD

Steps:

• Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes. , Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F., While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside. , Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside., Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well., Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.

GRILLED TURKEY SALAD

Steps:

• Pecans: Heat oven to 350 degrees.
• In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon.
• Place on baking sheet and bake at 350 degrees for 10 minutes, stirring occasionally.
• Remove from oven to a small bowl and set aside.
• Dressing: In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil; set aside.
• Salad: Place turkey in a resealable plastic bag.
• Add half of the dressing, seal and refrigerate for 1 hour.
• Reserve remaining dressing for greens.
• Heat gas grill to a medium-high or prepare charcoal grill with medium-hot coals.
• Remove turkey from bag (discard dressing and bag).
• Grill 2 minutes; turn and grill another 2 minutes or until cooked through.
• Let cool 3 minutes, then slice.
• Place greens and cucumber in a large serving bowl; toss with reserved dressing.
• Place pecans on top of salad and serve with sliced turkey.
• Garnish with raspberries.