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A Twist on Cookout Season
Turkey Thrills the Grill

Grilled Southwestern Bratwurst
Grilled Greek Turkey Sausage With Cucumber Salsa
Grilled Marinated Turkey Breast Tenderloins With Mango Salsa

(Family Features) - This summer, if the same old grill fare seems all too ordinary, fire up the flavor for your family or party guests with something unexpected: turkey. It may just be the thing to restore some thrilling grilling for barbecue enthusiasts across America. Today, taste, healthy living and a desire for something new are luring more grillers to enjoy the increasingly diverse world of turkey.

"I see more grillers experimenting with new foods to enhance variety, flavor and health," says Judie Byrd, owner of the Culinary School of Fort Worth (Texas) and founder of Super Suppers, named by Newsweek magazine as one of America's fastest growing franchises. "Turkey on the grill seems to be the new rage this season, because it's not only delicious but healthful as well."

Grilling favorites such as steaks, chicken and hamburgers may keep their standing because of their familiarity. But with the wide array of turkey products, it's time to jumpstart new taste sensations. Ground turkey, tenderloins, cutlets, bratwurst, sausages and more can be found in your grocer's meat case, and all are great on the grill. Plus, turkey is lean and packed with protein.

Tantalize your taste buds by pairing grilled turkey brats or tenderloins with fresh summer vegetable- or fruit-based salsas. These colorful, zingy toppings complement turkey for a cool contrast with sizzling turkey hot off the grill. Instead of ho- hum hot dogs, try your own favorite garnishes atop a turkey brat or Italian sausage in a hoagie bun. A sure crowd-pleaser for kids and adults alike.

And for another healthy, flavor-packed meal-on-the-grill, try ground turkey burgers. Combine one pound ground turkey with grated apples, coriander, salt and pepper; form into four patties. Grill burgers 5 to 6 minutes per side until meat thermometer reaches 160°F to 165°F and meat is no longer pink. Garnish with a sassy combo of cranberry sauce, dried mustard, cinnamon and nutmeg. Serve on buns and enjoy!

Turkey How-To

How do I lock in turkey's flavor?
Combine 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 bunch fresh basil, 1 teaspoon freshly ground black pepper and 2 ounces extra virgin olive oil for a great brush-on for grilled turkey. Fabulous for turkey breast cutlets or tenderloins.

How do I know when turkey is done on the grill?
Using a meat thermometer is the only accurate way to determine a safe temperature. Insert the thermometer in the thickest part of the turkey without touching the bone. Turkey is done when an instant-read thermometer reads 165°F for white meat or 180°F for dark meat.

Beer can chicken? Try turkey.
This popular trend is sure to liven up any backyard party. All you need is a can of your favorite beer, a 12- to 16-pound whole turkey and a Honeysuckle White turkey sitter. Visit www.honeysucklewhite.com for a beer can turkey recipe.

Healthy cooks and summer grillers can visit www.honeysucklewhite.com and www.shadybrookfarms.com for more recipes, marinades, doneness temperatures and grilling tips for a variety of turkey products.

Grilled Southwestern Bratwurst

1 package Honeysuckle White or Shady Brook Farms Turkey Bratwurst
1 tablespoon vegetable oil
1 large yellow onion, cut into 1/4-inch rings
1 large green bell pepper, cut into 1/4-inch rings
1 large red bell pepper, cut into 1/4-inch rings
5 dinner hoagie rolls
Garnish: Mustard or red salsa

In bowl, toss oil, onion rings and pepper rings. Grill onions and peppers on oiled rack 3 minutes on each side, or until tender. Transfer peppers and onions to bowl.

Grill bratwurst about 15 minutes, turning occasionally until golden and cooked through or internal temperature reaches 170°F. Place brats on hoagie rolls, top with grilled peppers and onions. Add mustard or salsa, if desired, and serve. Makes 5 servings

Grilled Greek Turkey Sausage With Cucumber Salsa

1 package Honeysuckle White or Shady Brook Farms Hot or Sweet Italian Turkey Sausage
5 to 6 buns (6 inches each), split lengthwise
Cucumber Salsa:
1 large cucumber, peeled, seeded and diced
1/4 cup sliced green onions
2 tablespoons fresh thyme or 2 teaspoons dried thyme
1-1/2 tablespoons apple cider vinegar
1-1/2 teaspoons sugar
1/2 teaspoon salt

In small bowl, combine cucumber, onion, thyme, vinegar, sugar and salt. Cover and refrigerate several hours.

Grill sausages 4 to 5 minutes per side, until internal temperature reaches 170°F. To serve, place sausages in buns and top each with 1/4 cup salsa. Makes 5 to 6 servings

Grilled Marinated Turkey Breast Tenderloins With Mango Salsa

1 package Honeysuckle White or Shady Brook Farms Lemon Garlic Turkey Breast Tenderloins
Mango Salsa:
1 ripe mango, peeled, cored and diced
1 medium tomato, seeded and diced
1/2 cup finely chopped red onion
1/2 cup diced green bell pepper
2 tablespoons finely chopped mint
1/4 tablespoon salt

In medium bowl, combine mango, tomato, onion, bell pepper, mint and salt. Cover and refrigerate until serving.

Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 165°F. To serve, slice tenderloins and top with mango salsa. Makes 6 to 8 servings

SOURCE: Honeysuckle White and Shady Brook Farms