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.
