TALKING TURKEY

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Variations: Add beer instead of juice and water. Try adding some chipotle peppers or ancho chili powder.

Steam the sweet potatoes in a covered pot for 15-20 minutes until they start to soften. Prepare the grill. Simmer the garlic and olive oil in a saucepan for about 5 minutes. Brush on the turkey pieces and sweet potatoes. Sprinkle with herbs. Lay the turkey in the center of the grill with the potatoes on the outside. (The sugar in the potatoes makes it necessary to watch closely. Flip them over if they start to burn.) Cover the grill and cook until the turkey starts to brown. Brush on the BBQ sauce and continue grilling until the turkey is done in the center. Serve with additional sauce on the side for potato dipping.

Turkey White Bean Salad

This is a good way to use up white-meat turkey scraps, or buy a half turkey breast and split it down the middle. Freeze the extra or use for sandwiches.

1/2 turkey breast on the bone (about 1 pound)
olive oil
1 large whole red pepper
5 large whole cloves garlic, unpeeled
1/2 teaspoon salt pepper
cayenne pepper, a few dashes
1 tbsp extra virgin olive oil
1 tbsp olive oil
1/4 cup lemon juice
2 tbsp balsamic vinegar or red wine vinegar
1 tsp dried thyme or 1 tbsp fresh
1/4 cup parsley, chopped (I use Italian flat leaf)
1/4 cup red onion, finely chopped
1/2 cup celery, sliced on the diagonal
2 cups shredded turkey breast
1 13-15 oz can northern beans or cannelloni beans, rinsed and drained
assorted washed salad greens or spinach

Preheat oven to 375 degrees. Cover baking sheet with foil. Rub the breast with olive oil and place on the foil. Cut the ends off the garlic cloves so they won't explode. Place the garlic and whole red pepper next to the breast. Bake for 20 minutes, then turn the pepper and garlic. Bake at least 5 more minutes until the breast is done. While the turkey is getting cool enough to shred, squeeze the roasted garlic out of the skins into a large bowl. Mash with salt and then add the dressing ingredients. Whisk well. Remove the stem and seeds from the pepper, peel and dice. Shred the turkey to make 2 cups, saving the rest for another meal. Toss remaining ingredients into the salad. Serve over the greens.

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