Turkey is the Perfect Protein!
Every day Your Indiana Turkey Farmers work hard to bring you the best turkey products on the market.
Now we want to share our turkey expertise with you by sharing our favorite recipes, cooking tips and how turkeys are raised in Indiana.
Using Turkey in Your Recipe
Turkey is a versatile meat that comes in a variety of cuts. Learn about all the cuts and suggested ways in how to cook them.
Turkey meat can be added to just about any recipe you have. Or let us inspire you with a wide variety of turkey dishes from around the world. There are recipes for every meal from breakfast to dinner to the midnight snack. Yum.
Hoosier Turkey Farms
Hoosier turkey farmers take great pride in their birds. Learn all about turkey farming here.
RECIPE OF THE MONTH
Grilled Turkey Legs
Feeling like the state fair is too far away and you're missing all the food that you can only get at the state fair? Well we've got you covered on that. These sticky and delicious grilled turkey legs will remind you of why you're ready for the state fair. These legs may just send you into a food coma, but hey that's not a bad thing.
- 4 turkey drumsticks
- 2 TBS olive oil
- 2 TBS soy sauce
- ½ cup honey
- ¼ cup brown sugar
- ½ cup ketchup
- 1 TBS fresh squeezed lemon juice
- Kosher salt & pepper
- ½ teaspoon of Cayenne pepper (optional)
- Lightly oil your grill. Preheat to med-high heat.
- Lightly coat each turkey leg with the oil, season with salt & pepper, then place them on your grill.
- Allow the legs to cook on the grill 4-5 minutes per side or until they get a few char marks.
- Move the legs to your upper cooking rack OR continue to cook over indirect heat for 45 minutes to an hour or until the legs are done. During that time, turn the legs a few times to allow them to crisp uniformly.
- Meanwhile combine oil, soy sauce, honey, sugar, ketchup, lemon juice, and seasonings in a small pot. Stir to combine, and cook just until bubbles appear. Stir well and set aside.
- During the last 15 minutes of cooking, baste the turkey legs a couple of times with the sauce. As you do, be sure the burner just below the legs is off because the sauce will attract flames.
- Cooking time will depend on the size of the turkey legs and your grill temperature. (When juices run clear or they reach an internal temperature of 165 degrees, they're done.) Legs will continue to cook for a few minutes after you pull them off of the grill.
- Brush the legs once again with the sauce and serve.
CLICK HERE to visit Jo-Lynn Shane's website for even more great recipes.
Grilling Turkey Tips
- To achieve evenly circulated heat with both gas and charcoal grills, use the grill cover. Utilization of the cover will reduce the amount of fuel required and prevent flare-ups.
- When grilling a whole bird, check the turkey when it is about two-thirds done. Cut the band of skin or string holding the legs together, allowing the heat to reach this critical portion of the bird.
- Poultry cooked on a grill often browns very fast. Always use a food thermometer to ensure the turkey has reached a safe internal temperature.
Nutritious: A 3 ounce serving of skinless turkey breast has more protein than chicken or beef and zero percent saturated fat.
Versatile: The wide range of cuts and products available (such as ground turkey, turkey sausage and turkey breast cuts) are easy to incorporate into any meal.
Economical: Turkey is a great way to trim grocery expenses by making use of the entire bird and incorporating the leftovers into future meals.
Tasty: The mild taste of turkey combines readily with most seasonings, making it an ideal choice in spicy ethnic dishes or as a substitute for higher-fat meats in your favorite recipes.