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I turned on the grill tonight when I got home to cook me up some turkey.

I currently have turkey cutlets in gravy with peas and fresh jalapeños, as well as a good number of 'burger patties made with 97% fat-free ground turkey breast. The secret to good grillin' with ultra-lean meats: add extra virgin olive oil, about 1/2-1 Tbsp. per pound. It also doesn't hurt to pop the patties in the freezer for about 5 minutes prior to grilling to help solidify them a bit so they don't fall apart.

There's a plan in place to use some of the burger for pastasääs. I also have some portabellos that may go on the grill tomorrow, and I have a bunch of peppers that I can roast.

Bear in mind that whatever I make I'll end up having to freeze.

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( 1 comment — Leave a comment )
dracut
Sep. 27th, 2008 11:31 am (UTC)
We've also found mixing lean ground turkey/pork with fat free refried beans helps keep them moist and hold their shape.
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