Summer turkey recipes a tasty addition to the season

It's around this time of year I get a hankering for...turkey. As in a change from my usual go-to for summer eating. Sure, nothing beats a turkey dinner with all the fixings - but the holidays are still a bit of a way, and we still have weeks of al fresco eating to look forward to.

Turkey is so versatile, and perfect for any occasion. How about smoked turkey for breakfast? Something to consider of this lower-fat and higher-nutrient meat that can be incorporated in a variety of all-season dishes. Research shows skinless turkey breast alone is one, if not the leanest meat protein, rich in nutrients, vitamins and more.

Here's a selection of recipes courtesy of Ontario Turkey that'll take you well into the fall - and perhaps even as dinner ideas for winter.

SMOKED TURKEY DRUMSTICKS WITH CHOCOLATE CHILI BBQ SAUCESmoking is a time-honored - and time-intensive - method of slow-cooking meat. You can use a commercial smoker or make your own smoker with a cast-iron pan with fitted lid or an old roaster lined with aluminum foil. Recipe courtesy of Chef Ted Reader for Ontario Turkey. Recipe courtesy of Chef Ted Reader for Ontario Turkey.

Ingredients:4 cups (1L) boiling water1 cup (250 mL) kosher salt3/4 cup (175 mL) buckwheat honey8 cups (2L) cold water4 cups (1L) Pilsner beer3 bay leaves2 cinnamon sticks1 Tbsp. (15 mL) whole black peppercorn4 -5 dried, cayenne chili pods8 cloves fresh garlic1 medium onion, peeled and coarsely chopped4-6 medium turkey drumsticks, 1-1/2 lbs each (750 g)Chili Rub (recipe follows)

Directions:In a large bucket or pot combine boiling water, salt and honey and stir until the salt and honey is completely dissolved. Add cold water, beer, bay leaves, c innamon sticks, peppercorn, chili pods, garlic and onion. Stir.

Remove turkey thighs from packaging and rinse under cold running water. Pat dry and place turkey drumsticks into brine, making sure that drumsticks are completely covered. Cover and refrigerate for 6-8 hours.

Remove turkey drumsticks from brine, discarding leftovers. Rinse drumsticks under cold running water and pat dry. Place on a baking sheet or large pan and refrigerate for 4 hours to allow drumsticks to air dry.

Meanwhile prepare tCinnamon Ancho Chili Chocolate Rub and Chocolate BBQ Sauce.

Chocolate Chili Cinnamon RubIngredients:2 Tbsp. (30 mL) brown sugar3 tsp. (15 mL) kosher salt2 tsp. (10 mL) ground black pepper2 tsp. (10 mL) ground cinnamon2 tsp. (10 mL) cocoa powder1 1/2 tsp. (8mL) cayenne pepper

Directions:Combine all ingredients in a bowl. Set aside.

Chocolate Chili BBQ SauceIngredients:1/2 cup (125 mL) hoisin sauce1 Tbsp. (15 mL) apple bu tter2 Tbsp. (30 mL) soy sauce1 Tbsp. (15 mL) chocolate syrup1/2 tsp. (2.5 mL) red chili flakes2 cloves garlic, minced1 tsp. (5 g) lime juiceBlack pepper to taste

Directions:In a bowl whisk together hoisin sauce, apple butter, soy sauce, chocolate syrup, chili, garlic and lime juice. Season to taste with black pepper. Set aside.

Get Ready to Smoke: Set up your smoker according to manufacturer's instructions and set temperature for 325F (165C). Rub turkey drumsticks all over with reserved Chocolate Chili Cinnamon Rub and place into preheated smoker evenly spaced.

Add hickory or apple wood chips or chunks. Close smoker and smoke for 90 to 120 minutes basting with the Chocolate Chili BBQ sauce every 15 minutes during last 30-60 minutes of cooking or until internal temperature of drumstick reaches 170F (76C).

Remove from smoker, allowing turkey to rest, loosely tented with aluminum foil for 10 minutes. Serve immediately.Serves 4.

ASIAN TURKEY LETTUCE WRAPS

Ingredients:1 cup (250 mL) shredded carrots1/4 cup (60 mL) chopped fresh coriander2 green onions, chopped1 English cucumber, thinly sliced1 large red onion, thinly sliced2 Tbsp. (30 mL) rice wine vinegar1 Tbsp. (15 mL) reduced-sodium soy sauce1 Tbsp. (15 mL) sesame oil1 Tbsp. (15 mL) granulated sugar1 tsp. (5 mL) minced fresh ginger8 large Boston lettuce leaves, washed and dried1 lb. (454 g) cooked turkey, sliced

Directions:In a large bowl, combine carrots, coriander, green onions, cucumber and onion. In a smaller bowl, whisk together vinegar, soy sauce, sesame oil, sugar and ginger until well combined. Toss veggies with dressing and mix well.

To serve, place lettuce leaves on a serving platter and top with veggie mixture. Place sliced turkey on top. Serve and enjoy.Serves 4

Cooking Tips: Tie each bundle with a chive or green onion for a different presentation. Kick it up with a dash of your favorite hot sauce or a pinch of chili flakes.

SHAKE 'N' BAKE PLANK-GRILLED TURKEY THIGHSAward-winning chef and cookbook author Ted Reader created this mouth-watering dish for Ontario Turkey.

Note: You will require a 21/2 inch thick x 10 inches long x 8 inches (6 x 25 x 20 cm) wide oak or maple hardwood grilling plank, soaked in water for minimum 1 hour

Ingredients:1 cup (250 mL) EACH buttermilk, mayonnaise and sour cream1 tsp. (5 mL) coarsely ground black pepper1 Tbsp. (15 mL) dried oregano or 1/4 cup (60 mL) fresh chopped oregano6 cloves garlic, chopped1/4 tsp. (1.5 mL) cayenne pepper1 tsp. (5mL) sea salt4 turkey thighs, deboned (about 2/3 to 3/4 lb./300-400 g) each1 large egg2 cups (500 mL) EACH panko breadcrumbs and crushed sour cream-onion potato chips1 cup (250 mL) shredded Parmesan cheese

Directions:In a bowl whisk together buttermilk, mayonnaise, sour cream , black pepper, oregano, garlic, cayenne pepper and salt. Divide into 2 equal parts, a bout 1-1/2 cups (375 mL) portions. Cover one portion and refrigerate until required and leave remaining marinade in bowl. Set aside.

Rinse turkey thighs under cold running water and pat dry. Place one-turkey thigh skin side up onto a cutting board. Using tip of a sharp knife (boning or paring knive) cut along length of thighbone. Carefully cut around bone to remove it. Repeat with remaining turkey thighs. Discard bones. Cut each turkey thigh into 2 equal pieces.

Place cut turkey thighs into the buttermilk marinade, turning evenly to coat. Cover and refrigerate for 4 hours to marinate.

Take reserved marinade and pour into a large bowl and add one egg. Whisk and set aside.

In a large self-sealing plastic bag combine panko breadcrumbs, crushed sour cream and onion potato chips and Parmesan cheese. Drain water from grilling planks and set planks aside.

Remove thighs from marinade. Dip turkey thighs into egg/buttermilk batter coating evenly. Carefully remove and place into breading potato chip mixture. Shake to evenly coat. Remove thighs and press firmly with your hands so that breading adheres.

Place onto grilling plank and repeat with remaining marinated turkey thighs, placing 4 pieces of breaded turkey thighs per plank, evenly spaced.

Preheat grill to 400F (200C). Plank grill turkey thighs with lid closed for 30-40 minutes until fully cooked and the breading crisp and golden brown or until internal temperature of 160F (75C). (Note: During cooking check occasionally to ensure plank is not on fire. If it catches fire, reduce heat and spritz with a little cold water, close lid and continue to cook.)

Remove turkey thighs from grill. Set aside and let rest for 5 minutes. Serve immediately.Serves 4.

PARMESAN TURKEY MEATBALLS

Ingredients:1 lb (454 g) ground turkey1/2 cup (125 mL) freshly ground Parmesan cheese1/4 cup (60 mL) bread crumbs1 egg1 Tbsp. (15 mL) each chopped fresh parsley and basil1 small onion, minced1 clove garlic, mincedSalt and pepper to taste3 Tbsp. (45 mL) olive oil

Directions:Pre-heat oven to 350F (180C). Line a baking tray with parchment paper or foil.

In a large bowl, combine turkey, cheese, bread crumbs, egg, parsley, basil, onion, garlic and salt and pepper; being careful not to over mix. Form mixture into 1-inch (2.5 cm) or slightly larger meatballs.

In a large skillet, heat oil on medium heat and brown meatballs on all sides; working in batches if necessary. Transfer browned meatballs to tray and bake for 8 to 10 minutes or until fully cooked and no longer pink inside.

Serving tip: Thread meatballs onto skewers and serve over salad greens tossed with light vinaigr ette for a light lunch or dinner.Serves 4.

GRILL ROASTED TURKEY BREAST ROULADETender turkey breast stuffed with turkey sausage, figs and Gouda cheese. Mighty tasty goodness! Recipe courtesy of Chef Ted Reader for Ontario Turkey.

Ingredients:2 turkey sausages (about 3 oz/90 g each)6 dried figs1/2 cup (125 mL) boiling water3 Tbsp. (45 mL) butter4 cloves garlic, minced1 medium onion, diced (about 1 1/2 cups/375 mL)1 stalk celery, diced (about 1/2/125 mL)3-4 day-old croissants, cut into 1 inch (2.5 cm)2 Tbsp. (30 mL) fresh sage, chopped1/4 cup (60 mL) apple juice1 cup (250 mL) diced Gouda cheese1 boneless turkey breast half, skin on, about 2 1/2 lbs (1.15 kg)2 Tbsp. (30 mL) vegetable oilSalt and pepper to taste

Directions:Preheat grill to medium to high 400-500F (200-250C).

Grill turkey sausages for 8-10 minutes, turning once, until fully cooked. Remove from grill and allow to cool. Once cooled, coarsely chop sausages. Set aside.

Cut stem end off drie d figs and discard. Coarsely chop and place in a small bowl. Cover with boiling water, about 1/2 cup (125 mL) and let stand for 15 minutes to soften. Drain and set aside.

In a medium frying pan melt the butter. Sauté garlic, onion and celery for 2-3 minutes, stirring, until tender. Add croissant cubes, soaked figs and turkey sausage and cook for another 2-3 minutes, stirring occasionally. Remove from heat and transfer to a large bowl.

Add sage and season to taste with salt and pepper. Pour apple juice over to moisten (you don't want stuffing to be too wet or too dry, just a little sticky). Set aside to cool.

Once stuffing is cool, add Gouda cheese, and mix gently. Set aside.

Remove skin from turkey breast and set aside. Using a sharp knife, butterfly turkey breast in half cutting through length of breast. Place the butterflied turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 of an inch (2 cm). Season both sides of turkey breast with salt and pepper. Set aside. Take a large sheet of plastic wrap and lay it on a flat work surface. Spread reserved turkey skin over plastic wrap, stretching it as much as you can. Lay seasoned, pounded turkey breast on top of turkey skin.

Take stuffing mixture and spread it evenly over surface of turkey breast, pressing it down so that it adheres to meat and is an even thickness of about 1 inch (2.5 cm), leaving a 1-2 inch (2.5-5 cm) border uncovered around all sides.

Using plastic wrap to assist, roll up turkey breast into a pinwheel, nice and tight. Remove plastic wrap. Secure tightly with butchers twine, trying to keep all stuffing inside. Brush turkey roulade all over with vegetable oil.

Take two sheets of aluminum foil, 18 inches long (45 cm) x 12 inches wide (30 cm) and lay one on top of other on a flat work surface. Place turkey roulade onto centre of aluminum foil and roll it up nice and tight. Refrigerate for 1 hour.

Preheat grill to 350-450F (180-235C).

Place foil-wrapped turkey roulade onto hot grill and cook for 40 minutes, turning roulade every 10 minutes a 1/4 turn. Remove from grill and carefully remove foil from turkey roulade.

Place turkey roulade back onto hot grill and continue to cook, turning roulade every 10 minutes a 1/4 turn for another 30-40 minutes until the turkey is fully cooked or until internal temperature reaches 165F (75C). Remove from grill and allow to rest for 5 minutes. Slice into 1-inch (2.5cm) thick slices and serve immediately.Serves 6.

Source: Summer turkey recipes a tasty addition to the season