C O M P L I M E N T A R Y
GREAT TASTE
H E A L T H Y
L I V I N G
ISSUE TWO
GREAT
GRILLING
RECIPES
EASY COOKING IN
THE GREAT OUTDOORS!
Featuring the
2011 Turkey Burger
Challenge winning
recipes!
Compliments of
Granny’s Poultry
Cooperative &
Manitoba Turkey
Producers!
W W W. G R A N N Y S . C A
W W W. T U R K E Y. M B. C A
Miller’s Super Valu Meats
“Meating all your summer barbecuing needs!”
• Full Service Fresh Meat Counter
• Millers Store Made Deli, Smoked Meat, & Sausages
Three convenient locations to serve you:
There’s Always
A Good Reason
For Grilling
I am an unabashed grilling enthusiast, and the proud
owner of not one, but two barbecues at home. In my
opinion, it’s never too early, too cold, or too wet to
fire up the grill – and I believe there are a few reasons
for that.
One, food not only tastes better when cooked
outdoors, but preparing a meal over an open flame is
very satisfying. Two, when friends are gathered on the
patio or deck, smiles and laughter abound – no one
frowns while dinner is sizzling on the grill. And three,
barbecuing comes with its own “badges of honour,”
whether mastering a perfectly-grilled turkey, braving
the elements, or developing your own tricks, tips and
techniques over time.
It would appear that I’m also in good company on
this. In a survey by the National Barbecue
Association, cooks’ top reasons for barbecuing were:
the great flavour (91 per cent); it’s pleasant to be outside (73 per cent); the refreshing change of pace (67
per cent); the no-fuss cleanup (61 per cent); and the
informality (59 per cent).
590 St. Mary’s Road – 233-5409
1867 Grant Avenue – 487-2666
2425 Pembina Highway – 269-4442
Taking Pride
In Every Turkey
This summer, turkey makes the perfect dinner guest
as it is economical, lean and tasty – great qualities
that first begin in the barn. Manitoba’s turkey farmers
take great pride in ensuring the safety and care of
their turkeys, which in turn produces safe, healthy,
high-quality food for your family.
Turkeys are raised year round in Manitoba, with the
average farm producing 7,000 turkeys three times
per year. In total, our farmers raise an estimated 1.6
million birds annually, equaling nearly 11 million
kilograms of fresh turkey.
Across the province, turkeys are nurtured in clean,
carefully-protected environments designed to meet
the needs of the flock, from proper ventilation and
light to temperature control. Ample space inside the
barn allows the birds to move freely and to access
nutritional food and fresh, clean water. The turkeys
stay well protected from predators, disease and bad
weather, ensuring their health and safety during the
growing cycle.
No matter your reasons for loving this season, we’re
delighted that this issue “sparked up” your interest
and know you’ll enjoy turning up the heat with some
of our exciting turkey recipes. Good grilling!
Once again, Manitoba Turkey Producers are pleased to
team up with our friends at Granny’s to provide you
with quality local product as well as these flavourful
ideas for preparing the great taste of Manitoba-grown
turkey on your grill tonight.
Craig Evans, CEO
Granny’s Poultry Cooperative
Helga Wheddon, General Manager
Manitoba Turkey Producers
WE ARE
A FARMERS
COOPERATIVE
www.canada2012.coop
WWW.MILLERSMEATS.COM
www.grannys.ca
COOPERATIVE
ENTERPRISES
BUILD A
BETTER WORLD
In this issue:
3
4
7
8
11
12
14
17
18
Message from our Chef and Dietitian
Grilling Basics: Gas vs Charcoal
Cornmeal Turkey Burger
Jamaican Jerk Turkey
Maple Mustard Turkey Kebabs
New Delhi Style Turkey Kebabs
Moroccan Turkey Scaloppini
Grilled Herb-Infused Turkey Pieces
3C Turkey Burger with Balsamic Onions
& Gouda Cheese
21 Cooks Creek Maple Mustard Turkey Nip
22 Black Bean Turkey Burger with
Chipotle Mayo
25 Turkey Souvlaki
26 Grilled Turkey Pizza with Arugula, Asiago
Cheese & Fire Roasted Tomato-Pepper Sauce
29 Grilled Turkey Pizza with Spinach,
Sundried Tomatoes & Goat Cheese
30 Doug Speirs’ Grilled Turkey Torpedos
32 Garlic Sesame Turkey Steak
35 Barbecued Turkey with Fennel & Dried
Blueberry Stuffing
36 Grilled Turkey Breast with Fire Roasted
Tomato-Pepper Sauce & Manchego Cheese
39 Seasoned Turkey Breast with Dried
Cranberry BBQ Sauce
40 Granny’s Thai Glaze
40 Granny’s Honey Mustard & Tarragon Glaze
42 Shopping Lists
Cooking In The
Great Outdoors
One of my fondest food memories is our family’s
tradition of cooking a whole turkey – not in the oven,
but on our kettle grill. Growing up, it’s how we
prepared our Thanksgiving turkey and it always turned
out so tender and juicy. Even today, the aroma of
smoldering charcoal takes me back to my childhood.
That’s likely why I chose to continue the tradition
of cooking with charcoal at home. It doesn’t require
much more time or effort, and in the end, it’s all about
getting that great, unique flavour. Regardless of your
preference for charcoal or gas (we explain the
differences on page 4), barbecuing is no longer a
seasonal activity. Sure, it’s more convenient to cook
outdoors in the summer, but it’s hard to argue that the
results are more rewarding if you can stick it out when
it’s 20 below.
GREAT TASTE
H E A L T H Y
L I V I N G
ISSUE ONE
Photography
Chronic Creative
Editor
Barbara Chabai
Design
Fawkes Advertising
Marketing
Wendy Harrisko
Granny’s Poultry Cooperative
Krista Pratt
Manitoba Turkey Producers
A Manitoba summer – the perfect time to get
outdoors and embrace an active lifestyle with sporting
events, enjoying our parks and of course, the cottage!
An integral part of summer living is using the grill.
Typically we think serving turkey means several hours
inside tied to your oven. Not the case. Grilling is a
creative way to include turkey as a great source of high
quality protein, B vitamins, zinc and other essential
nutrients into your healthy eating plan. This issue of
our magazine includes many quick, convenient ways to
add turkey to your next barbecue menu.
Bon appetit!
For many of us, summer = barbecue burgers. Our
magazine includes recipes made with nutritious ground
turkey: a delicious alternative to standard burger
recipes. Ground turkey is lower in total fat, saturated
fat and calories than lean ground beef. (Based on
Health Canada – Canadian Nutrient Data File per 100g
portion raw. www.hc-sc.gc.ca/fn-an/nutrition/fichenutri-data/index-eng.php). There are several versions
of “burger style” menu ideas in this issue. I love the
Cornmeal Turkey Burgers on page 7. This simple recipe
uses ingredients you will likely find in your kitchen to
produce a flavourful twist from the ordinary burger.
So, next time you are craving a barbecue burger, try it
“turkey style” for that delicious grilled taste with fewer
calories and fat. Also, for those avoiding wheat-based
foods, many recipes are made with gluten free
ingredients making grilled turkey a nutrient packed
option for everyone you are feeding.
Chef Jason Wortzman
Granny’s Poultry Cooperative
For special summer fun and simplicity, many of our
recipes are “utensil free”— kebabs, burgers or “on a
stick” making barbecue turkey convenient with
minimal fuss, perfect for those days outdoors.
Whether cooked whole, in parts or as ground meat
(we’ve featured no less than four great burger recipes
in these pages!), turkey makes a perfect choice for
grilling and with a little experience, can be as easy to
cook over a flame as any other meat. Aside from
being lean and nutritious, one of turkey’s best
qualities is that it lends itself to different marinades,
rubs and sauces. The more creative you get with
ingredients, the more flavourful the dish. So let the
inspiration begin!
Here’s to Great Taste, Healthy Living!
Chief Executive Officer
Granny’s Poultry Cooperative
Craig Evans
General Manager
Manitoba Turkey Producers
Helga Wheddon
Publisher
Granny’s Poultry Cooperative
Manitoba Turkey Producers
Chef
Jason Wortzman
Granny’s Poultry Cooperative
Dietitian
Vanda Racciatti
Granny’s Poultry Cooperative
Healthy
Summer Grilling
Vanda Racciatti, BHEc, RD
Granny’s Poultry Cooperative
Contact us:
www.grannys.ca
www.turkey.mb.ca
Granny’s Poultry Cooperative Ltd.
750 Pandora Avenue East
Winnipeg, MB R2C 4G5
Manitoba Turkey Producers
895B Century Street
Winnipeg, MB R3H 0M3
GREAT TASTE, HEALTHY LIVING 3
© 2012 Granny’s Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publication shall be copied or stored in any retrieval system without the prior written permission of the copyright owner.
Grilling Basics:
Gas vs. Charcoal
Gas or Charcoal?
Charcoal Grills
It’s a debate that has been raging over
backyard fences for years. Both methods of
barbecuing have their benefits, but when it
comes down to choosing between the two,
it’s really a matter of personal preference.
• Look for sturdy construction: high-grade
steel with a durable porcelain-enamel finish; welded leg couplings and grate
supports; heavy-duty plastic wheels that won’t crack in extreme temperatures.
If you’re certain nothing beats the taste and
smell of cooking over hot coals or want the
satisfying primal experience of building a
perfect fire, you might lean toward
charcoal. Some deluxe charcoal barbecues
have made both start-up and clean-up easier
to deal with. On the other hand, if you
prefer lighting a flame with the convenient
push of a button and getting more accurate
temperature control, gas might be the
solution for you.
• Models that include a thermometer make it easier to regulate internal temperatures.
When shopping for grills, consider these
factors: convenience, authentic smell and
taste, space, lifestyle (do you want to grill
after work with virtually no hassle?) and
finally, cost (gas are generally more
expensive up front, but charcoal is the
pricier fuel).
No, we won’t pick sides on this hot issue.
But we do encourage you to try out recipes
over both types of grill and reach your own
conclusion.
• Propane-assisted starters are convenient.
• Models that collect ashes in a container beneath the grill reduce the need to clean up messy ashes after each use.
Direct Cooking
Indirect Cooking
The direct cooking method is similar to
broiling. It means the food is cooked directly
over the heat source.
The indirect cooking method is like roasting.
The heat rises, reflects and circulates around
the food so it cooks evenly like in a
convection oven.
• Method for Charcoal: Spread prepared
coals evenly across the charcoal grate. Set
the cooking grate over the coals and place
food on the cooking grate. Place the lid on
the grill and lift it only to turn food or to
test for doneness.
• Method for Gas: Preheat the grill with
all burners on High. Place the food on the
cooking grate, then adjust all burners to
the temperature stated in the recipe. Close
the lid of the grill, lifting only to turn food
or to test for doneness.
• Opt for high-grade steel models with
baked-on, porcelain-enamel finish that won’t rust, fade or peel as well as welded legs to ensure strength and stability.
• Burners should not have hot spots and cooking grates should be stainless steel or coated with durable enamel.
• Optional side burners are excellent for cooking sauces, side dishes or keeping
foods warm.
George Stephen, who worked at Weber
Brothers Metal Workers, invented the
kettle grill in 1951 by welding two
metal “bowls” together. It allowed
indirect cooking with a vent system for
airflow.
GREAT TASTE, HEALTHY LIVING 4
• Method for Gas: Preheat the grill with all
burners turned on High. Adjust the
burners on each side of the food to the
temperature noted in the recipe. Turn off
the burner(s) directly below the food.
Gas Grills
Did you know?
Typical charcoal grill with propane - assisted starter
• Method for Charcoal: Arrange hot coals
evenly on either side of the grate. A drip
pan placed in between the coals can
collect drippings for gravy and prevent
flare-ups. Place the cooking grate over the
coals and put food on the cooking grate
over the drip pan. Place the lid on the grill
and lift only to baste or check for
doneness.
Did you know?
The origin of the word “barbecue” is
something of a mystery. Some believe
it comes from the Spanish “barbacoa.”
Other think it may come from the
Louisiana’s French “barbe a queue” or
“from whiskers to tail,” a description of a
whole roasted beast.
Typical gas grill with side burner
GREAT TASTE, HEALTHY LIVING 5
“This turkey burger recipe is gluten free and is a great base for
building a unique burger.”
Cornmeal Turkey Burger
Prep time
Cooking time
Serves
10 minutes
30 minutes
6
2 lb|900 g
1/4 cup|65 ml
1/4 cup|65 ml
1 tsp|5 ml
2 tbsp|30 ml
1/4 cup|65 ml
1 tsp|5 ml
2 tbsp|30 ml
FROM THE CHEF:
Granny’s ground turkey thighs
cornmeal
onion, finely chopped
garlic, minced
egg white
fresh flat leaf parsley
sea salt
grainy mustard
1. Preheat grill.
2. Combine all ingredients. Form into 6 patties.
3. Grill patties 5-10 minutes per side on an oiled grill or until a thermometer inserted into the centre of the patty reads 170ºF (77ºC).
Quick Scan
Shopping
List
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.4 oz/125 g
Calories
Protein
Carbs
160
21 g
4 g
Sodium
400 mg
“This turkey burger recipe
is gluten free and is a great
base for building a unique
burger with different
condiments. I sometimes
sauté onions and hot
peppers, then add a little
balsamic vinegar and top it
off with some melted
gorgonzola cheese.”
Fat
6g
For money saving
coupons, visit our
coupon insert.
Cornmeal Turkey Burger
GREAT TASTE, HEALTHY LIVING 7
“Cooking over hardwood charcoals or adding wood chips to a gas grill will produce the most authentic ‘jerk’ flavour.
Jamaican Jerk Turkey
Prep time
Cooking time
Serves
4-24 hours
45-60 minutes
4-6
3.5 lbs|1.5 kg
2 tbsp|30 ml 4
1 tbsp|15 ml
3 bunches
2-4 2
1/4 cup|65 ml
2 tbsp|30 ml
2 tsp|10 ml
1 1/2 tsp|7.5 ml
2 tsp|10 ml
Granny’s turkey pieces; skin-on, bone-in thighs
or drumsticks
vegetable oil
cloves garlic, chopped
ginger, chopped
green onion, chopped
hot chili peppers, chopped
bay leaves
dark rum
fresh lime juice
salt
ground allspice
fresh thyme
1. Add all ingredients except turkey to a food processor and pulse until just finely chopped.
2. Prick the turkey pieces (skin may be removed first, if
desired) with the point of a knife and then rub with jerk marinade.
3. Cover and refrigerate for 4-24 hours.
4. Cook slowly over medium heat or indirect heat on an oiled grill for 45-60 minutes, turning once after 20 minutes. The turkey is done when the juices run clear or internal
temperature reaches 170°F or (77°C).
FROM THE CHEF:
“Cooking over hardwood
charcoal or adding wood
chips to a gas grill will
produce the most authentic
‘jerk’ flavour. For an extra hot
marinate, use Habanera or
Scotch Bonnet chilies. For a
milder version, use jalapeno
chilies.”
Quick Scan
Shopping
List
Like Granny’s on
Facebook.We feature
a poultry recipe every
week!
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.0 oz/140 g
Calories
Protein
Carbs
220
22 g
2 g
GREAT TASTE, HEALTHY LIVING 8
Sodium
440 mg
Fat
12 g
Jamaican Jerk Turkey
“This easy recipe incorporates many
flavourful, local ingredients.”
Page 6&7: Pulled Turkey
Maple Mustard Turkey
Kebabs & Fennel Arugula
Salad
Prep time
Cooking time
Serves
15 minutes
15 minutes
4-6
Turkey
3-4
2 tbsp|30 ml
1 tbsp|15 ml 1 tbsp |15 ml
1 1/2 tsp|7.5 ml 1 tbsp|15 ml
1/2 tsp|2.5 ml
1/4 tsp|1.25 ml
Granny’s turkey thighs
grainy mustard
extra virgin olive oil
balsamic vinegar
maple syrup
fresh chives, chopped
sea salt
fresh ground pepper
Salad
3 cups|750 ml
1/2
1/2 cup|125 ml
2 tbsp|30 ml
3 tbsp|45 ml
1 tbsp|15 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
1/4 tsp|1.25 ml
arugula
fennel (anise) bulb, thinly sliced
grape or cherry tomatoes, halved
unsalted pumpkin seeds, shelled & toasted
olive oil
balsamic vinegar
grainy mustard
salt
fresh ground pepper
FROM THE CHEF:
“I love this quick and easy
recipe because it incorporates
many flavourful, local
ingredients like maple syrup,
mustard and pumpkin seeds.”
Quick Scan
Shopping
List
Follow Manitoba
Turkey Producers on
Twitter!
1. Preheat grill.
2. Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
3. Mix turkey cubes with mustard, oil, vinegar, maple syrup, chives, salt and pepper, then skewer meat. Grill for about 15 minutes, turning once until cooked through. Keep warm.
4. Mix arugula, fennel, tomatoes and pumpkin seeds in a large bowl. In a separate bowl, whisk oil, vinegar, mustard, salt and pepper. Add to salad and serve with grilled kebabs.
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g - Maple Mustard Turkey Kebabs
Calories
Protein
Carbs
Sodium
Fat
170
24 g
1 g
180 mg
8g
Maple Mustard Turkey Kebabs
SERVING: 2 oz/60 g - Fennel Arugula Salad
Calories
Protein
Carbs
Sodium
70
1 g
4 g
190 mg
Fat
6g
GREAT TASTE, HEALTHY LIVING 11
“Reminiscent of some unique flavours of India. ”
New Delhi Style
Turkey Kebabs
Prep time
Cooking time
Serves
4-12 hours
15 minutes
6
3
1 cup|250 ml 1 tbsp| 15 ml
1 tbsp| 15 ml
6
1/2 tsp|2.5 ml 1/2 cup|125 ml
2 tbsp|30 ml
Page 6&7: Pulled Turkey
Page 12&13: Stuffed frozen bone-in ready to cook roast
Granny’s turkey thighs
onion, finely chopped
vegetable oil
ginger, finely chopped
green cardamom pods, husked & crushed
red chili flakes
thick full-fat yogurt
fresh mint, chopped
1. Preheat grill.
2. Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
3. Sauté onion in vegetable oil over medium high heat until well browned and cool. Mix with ginger, cardamom,
chilies, yogurt and turkey and marinate for 4-12 hours.
4. Add mint and skewer meat. Grill for about 15 minutes turning once until cooked through.
5. Serve with mango chutney, basmati rice and papadum (thin, cracker-type Indian flatbread).
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g
Calories
Protein
Carbs
160
22 g
2 g
Pulled Turkey
GREAT TASTE, HEALTHY LIVING 12
Sodium
75 mg
Fat
7g
FROM THE CHEF:
“In the late 1990s, I was
flown from London, England to
New Delhi to help transform
a French restaurant into an
Italian restaurant. The company
I worked for owned a variety of
ethnic restaurants: Szechuan,
Traditional Indian and even
Mexican. I spent time in each
location, learning new
techniques from all of the
chefs. The dish below is
reminiscent of some of the
unique flavours I discovered
while I was there.”
Quick Scan
Shopping
List
For money saving
coupons, visit our
coupon insert.
New Delhi Style Turkey Kebabs
Moroccan Turkey Scaloppini
& Quinoa Salad
Prep time
Cooking time
Serves
15 minutes
15 minutes
4
Turkey
1 lb|450 g
1 tsp|5 ml 1 tsp |5 ml
2 tbsp|30 ml Granny’s turkey scaloppini or boneless skinless breast
cut into strips
olive oil
water
Granny’s Moroccan Spice Blend
Salad
1 cup|250 ml
1 cup|250 ml
1 can|540 ml
1
1
1
2 tbsp|30 ml
1/4 cup|65 ml
2 tbsp|30 ml
1 tbsp|15 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
1 tsp|5 ml
1/4 tsp|1.25 ml
1/4 tsp|1.25 ml
fresh green beans, cooked and cut into 3/4” lengths
cooked quinoa
chick peas, drained & rinsed
red pepper, cored and cut into strips
yellow pepper, cored and cut into strips
red onion, peeled and halved
olive oil
slivered almonds, toasted
white balsamic vinegar
fresh oregano, chopped
ground coriander
ground cumin
sea salt
cayenne
fresh ground pepper
1. Preheat grill.
2. Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool.
3. Mix remaining salad ingredients and let stand at least 30 minutes so flavours can infuse.
4. Mix 1 tsp oil, 1 tsp water and spice blend in a bowl then coat turkey pieces with the spice paste.
5. Grill turkey strips for about 2 minutes per side until cooked and serve with salad.
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.2 oz/120 g - Moroccan Turkey Scaloppini
Calories
Protein
Carbs
Sodium
Fat
140
27 g
1 g
380 mg
3g
SERVING: 2.1 oz/60 g - Quinoa Salad
Calories
Protein
Carbs
Sodium
60
3 g
9 g
105 mg
GREAT TASTE, HEALTHY LIVING 14
“Packed with protein and great flavours!”
FROM THE CHEF:
“This recipe is easy to make
and it’s packed with protein
and great flavours. Quinoa is a
very versatile ‘super grain’ and
always turns out well providing
that you purchase pre-rinsed
or rinse it in several changes of
water before cooking it.”
Quick Scan
Shopping
List
Like Manitoba Turkey
Producers on
Facebook!
Granny’s
Moroccan Spice
Blend
2 tsp|10 ml
2 tsp|10 ml
1 tsp|5 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
2 tsp|10 ml
mild paprika
ground cumin
dried oregano
ground coriander
cinnamon
dried chilies
(optional)
sea salt
Fat
2.5 g
Moroccan Turkey Scaloppini
“A tasty alternative to
roasting a whole turkey.”
Grilled Herb-Infused
Turkey Pieces
Page 6&7: Pulled Turkey
Prep time
Cooking time
Serves
10 minutes
45-60 minutes
6-8
3.5 lbs|1.5 kg
2 tbsp|30 ml
1 tsp |5 ml
3 tbsp|45 ml
1 tbsp|15 ml
1 tbsp|15 ml
1/2 tsp|2.5 ml
1/4 tsp|1.25 ml
Granny’s turkey pieces; skin-on bone-in thighs,
drumsticks and/or boneless skinless breast
extra virgin olive oil
balsamic vinegar
fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped
garlic, finely chopped
shallot, finely chopped
sea salt
fresh ground pepper
1. Preheat barbecue grill on high.
2. Mix olive oil, vinegar, herbs, garlic, shallots, salt and
pepper in a large bowl.
3. Coat turkey pieces well. Pieces can be refrigerated for up to 24 hours before grilling.
4. Turn one section of the barbecue off, preferably the middle one if you have 3 sections. Place turkey thighs and
drumsticks directly on this section of the grill to cook over indirect heat, leaving the other sections on high.
5. Wrap the boneless skinless breast loosely in parchment paper or foil and place it directly on the same part of the grill. Cook with the lid down on the barbecue.
6. Drumsticks and thighs should be turned once after 30 minutes. Pieces will be done in 45-60 minutes or when a
thermometer probe reads 170°F (77°C).
7. Let cooked turkey pieces rest (cover with a loose tent of foil) in a warm place of 15-20 minutes before carving.
FROM THE CHEF:
This is a quick, easy and very
tasty alternative to roasting a whole turkey. Cooking
turkey pieces gives you much
more control than cooking a
whole bird. You can pick and
choose how much light vs.
dark meat to make and you
can take the breast off the
grill before it dries out if the
legs aren’t yet done.”
Quick Scan
Shopping
List
For money saving
coupons, visit our
coupon insert.
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.0 oz/140 g
Calories
Protein
Carbs
170
31 g
1 g
Grilled Herb-Infused Turkey Pieces
Sodium
125 mg
Fat
4g
GREAT TASTE, HEALTHY LIVING 17
In August 2011, Granny’s Poultry &
Manitoba Turkey Producers held the
Turkey Burger Challenge.
These are the top
tasty
burger recipes!
Page 6&7:
Pulledturkey
Turkey
30 minutes
4-6
Burgers
1 lb|450 g
1
2 tsp|10 ml
2 tsp|10 ml
2 tbsp|30 ml
1
to taste
to taste
Topping
1/2
2 tsp|10 ml
1 tsp|5 ml
pinch
1 brick
Granny’s ground turkey thigh
egg (or egg white if preferred)
ground cumin
curry powder
fresh chives, finely chopped (or onion greens)
clove of garlic, minced
sea salt
ground black pepper
red onion, cut into rounds
olive oil
balsamic vinegar
brown sugar
Bothwell smoked Gouda cheese, thickly sliced
Kansas City Style smoky barbecue sauce
1. Preheat grill.
2. In a small saucepan over medium heat, sauté onions in oil until soft (about 5 minutes).
3. Add balsamic vinegar and brown sugar and cook an
additional minute. Set aside.
4. Combine all burger ingredients and form into 4-6 patties.
5. Grill patties 5-10 minutes per side on an oiled grill or until a thermometer inserted into the patty reads 170ºF (77ºC).
6. Top cooked burgers with onions and Bothwell smoked Gouda cheese slices. Close lid until cheese melts.
7. Spread a generous amount of barbecue sauce on toasted multigrain buns. Top with burgers and enjoy!
Nutritious and delicious!
SERVING: 4.2 oz/120 g - Turkey Burger
Calories Protein Carbs Sodium
160
22 g
1 g
260 mg
GREAT TASTE, HEALTHY LIVING 18
Fat
7g
B
10 minutes
1st
Place
2011 Turkey
Serves
2011 Turkey
Cooking time
owdown
r Thr
W
ge
i
r
u
er!
nn
Prep time
B
3C Turkey Burger with
Balsamic Onions and
Gouda Cheese
FROM THE CREATOR:
BEV BRAUN
“I love experimenting in the
kitchen, and this recipe met
the challenge of coming up
with something creative,
healthy, and most of all,
tasty.”
Quick Scan
Shopping
List
Need some turkey tips?
Visit www.turkey.mb.ca
SERVING: .26 oz/7.5 g - Topping
Calories Protein Carbs Sodium
50
3 g
1 g
115 mg
Fat
4g
3C Turkey Burger with Balsamic Onions and Gouda Cheese
r Th
ge
r
u
2
P
B
2011 Turkey
B
2011 Turkey
2nd
Place
owdown
r Thr
W
ge
i
r
u
3rd
Place
er!
nn
owdown
r Thr
W
ge
i
r
u
er!
nn
1st
Place
er!
nn
hrowdown W
i
Cooks Creek
Maple Mustard Turkey Nip
Prep time
Cooking time
Serves
10 minutes
30 minutes
4-6
Burgers
1 lb|450 g
1/4 cup|65 ml
1/4 cup|65 ml
2 tbsp|30 ml
1/4 cup|65 ml
1/2 tsp|2.5 ml
1/2 tsp|2.5 ml
1
pinch
pinch 1 brick
1/4 head
1 bunch
FROM THE CREATOR:
LENAY GUSTOSKI
Granny’s ground turkey thigh
white onion, chopped
dried cranberries
celery, diced
bread crumbs
rosemary, chopped
sage, chopped
egg
salt
ground black pepper
Bothwell Gouda cheese
red cabbage, thinly sliced
green onion, sliced
“Inspired by our hometown of
Cooks Creek, this spicy burger
is a family favourite because
we like a little bite in every
bite.”
Quick Scan
Shopping
List
Sassy Maple Mustard Sauce
2 tbsp|30 ml butter
1/4 cup|65 ml onion, grated and sautéed in the butter
1/8 tsp|0.63 ml cayenne
1 1/2 tsp|7.5 ml
Dijon mustard
1 tbsp|15 ml maple syrup
1/4 cup|65 ml mayonnaise
For money saving
coupons, visit our
coupon insert.
1. Preheat grill.
2. Combine all burger ingredients and form burger mixture into 3/4 inch (2cm) thick burger style patties.
3. Grill patties 5-10 minutes per side on an oiled grill or until a thermometer inserted into the patty reads 170ºF (77ºC).
4. Top each patty with a generous slice of Bothwell Gouda during the last minute of grilling to melt the cheese.
5. Combine all sauce ingredients to make Sassy Maple Mustard Sauce. Drizzle cooked burgers with Sassy Maple Mustard Sauce.
6. Serve on toasted crusty bun or crostini with thinly-sliced red cabbage and green onion.
SERVING: 5.6 oz/160 g - Turkey Burger
Calories Protein Carbs Sodium Fat
250
24 g
10 g
350 mg 13 g
Cooks Creek Maple Mustard Turkey Nip
SERVING: .26 oz/7.5 g - Sassy Maple Mustard Sauce
Calories Protein Carbs Sodium Fat
35
0 g
1 g
35 mg 3.5 g
GREAT TASTE, HEALTHY LIVING 21
Serves
10 minutes
30 minutes
6-8
Burgers
1 lb|450 g
1 can|540 ml
1
1 tsp|5 ml
1 tsp|5 ml 1 tsp|5 ml 1 tsp|5 ml 2 tsp|10 ml
6-8 6-8 2
1 head 1 bunch Granny’s ground turkey thigh
black beans, drained
egg
cumin
coriander
chili powder
chili flakes
seasoning salt
slices Bothwell Old Cheddar cheese
slices of tomato
avocados, sliced
green leaf lettuce
cilantro, chopped (optional)
Chipotle Mayo
1 can |7 oz
4
4 tsp|20 ml
1/2 tsp|2.5 ml
1 tbsp|15 ml
1 cup|250 ml 1/2 cup|125 ml chipotle chilies in adobo sauce
garlic cloves
brown sugar, firmly packed
salt
lemon juice
mayonnaise
sour cream
B
2011 Turkey
B
2011 Turkey
B
2011 Turkey
2nd
Place
owdown
r Thr
W
ge
i
r
u
3rd
Place
er!
nn
Cooking time
owdown
r Thr
W
ge
i
r
u
er!
nn
Prep time
1st
Place
er!
nn
Black Bean Turkey Burger
with Chipotle Mayo
owdown
r Thr
W
ge
i
r
u
Page 6&7: Pulled Turkey
FROM THE CREATOR:
AMANDA CALLOW
“I adapted this recipe
especially for turkey, and think
that the addition of beans
really gives it more of a meaty
texture and flavour.”
Quick Scan
Shopping
List
1. Preheat grill.
2. Using food processor, purée the beans until they are almost
smooth, keeping a bit of the bean consistency.
3. Add remaining ingredients and mix together. Form into 6-8 burgers.
4. Grill patties 5-10 minutes per side on an oiled grill or until a thermometer inserted into the patty reads 170ºF (77ºC). Grill onions next to meat.
5. In a food processor, purée the chilies to a smooth consistency. Set aside 3 tablespoons of the
chipotle purée. The chipotle purée can be spicy, so add less than the 3 tablespoons to reduce the heat in the mayonnaise.
6. The remaining purée can be frozen for another use. Clean the bowl of the food processor and add the garlic and brown sugar. Pulse.
7. Scrape down the sides of the work bowl and add the salt, lemon juice, mayonnaise, sour cream and the reserved chipotle purée. Process to combine thoroughly.
8. After onion is cooked, melt Bothwell Old Cheddar on top of onions. The cheese helps to hold the meat and onions together nicely on the bun. Garnish with remaining ingredients.
SERVING:
Recipe courtesy
of Amanda
Callow
4.2 oz/120
g - Turkey
Burger
Calories
180
Protein
10 g
Carbs
21 g
Sodium
390 mg
GREAT TASTE, HEALTHY LIVING 22
Fat
3g
SERVING: .5 oz/15 g - Chipotle Mayo
Calories Protein Carbs Sodium
60
0.2 g
2 g
930 mg
Fat
6g
Black Bean Turkey Burger with Chipotle Mayo
“Rigani is more pungent than Italian oregano and will give it a more
authenticPage
flavour.”
6&7: Pulled Turkey
Turkey Souvlaki
Prep time
Cooking time
Serves
15 minutes
15 minutes
6
FROM THE CHEF:
Tzatziki Sauce
1 cup|250 ml
1 cup|250 ml
1 cup|250 ml
3 tbsp|45 ml
1 tbsp|15 ml
1 tbsp|15 ml
1/2 tsp|2.5 ml
low fat Greek yogurt
low fat sour cream
cucumber, peeled, seeded and diced
garlic, roasted and peeled
olive oil
fresh dill, chopped
salt
Souvlaki
3-4
1 tbsp| 15 ml
1 tbsp|15 ml 3 tbsp|45 ml 1/4 cup|65 ml
1/2 tsp|2.5 ml
Granny’s turkey thighs
garlic, chopped
rigani (Greek oregano)
fresh lemon juice
extra virgin olive oil
sea salt
“This classic Greek staple is
easy to make and the cool
and refreshing tzatziki sauce
gives it a summer-fresh taste.
If you are able to find real
Greek dried oregano it is
much more pungent than
Italian oregano and will give it
a more authentic flavour.”
Quick Scan
Shopping
List
Tzatziki Sauce
Combine all tzatziki sauce ingredients in a food processor and
blend until smooth. Alternatively, you can mix together by
hand for a more textured version.
Rigani (Greek Dried Oregano)
Souvlaki
1. Preheat grill.
2. Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
3. Mix turkey cubes with garlic, rigani, lemon juice, olive oil and salt.
4. Marinate for at least one hour and skewer meat.
5. Grill for about 15 minutes turning once until cooked through. Keep warm.
6. Serve with tzatziki sauce in a Greek-style pita with red onion, tomato and shredded lettuce.
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.2 oz/120 g - Souvlaki
Calories Protein Carbs Sodium
180
21 g
1 g
160 mg
Turkey Souvlaki
For more poultry
recipes visit
www.grannys.ca
Fat
9g
SERVING: .5 oz/15 g - Tzatziki Sauce
Calories Protein Carbs Sodium
15
1 g
1 g
30 mg
Fat
1g
GREAT TASTE, HEALTHY LIVING 25
“Pizza is not as difficult to make
on a barbecue as one might think.”
Grilled Turkey Pizza
with Arugula, Asiago Cheese and
Fire Roasted Tomato-Pepper Sauce
Dough
Prep time
Makes
45 minutes
2-12” crusts
Page 6&7: Pulled Turkey
FROM THE CHEF:
Pizza
Prep time
Cooking time
Serves
20 minutes
20 minutes
4
Pizza
1 lb|450 g
2
1
2 tbsp|30 ml To taste
2 cups|500 ml
3 cups|750 ml 1 tsp|5 ml
1 1/2 cups|375 ml
“Pizza is not as difficult to
make on a barbecue as one
might think. The crust comes
out nice and crispy and as a
bonus, the kitchen doesn’t get
hot on a warm summer’s day.”
Granny’s boneless skinless turkey breast
cut into thin steaks
yellow bell peppers, remove stem & seeds,
then cut into quarters
red onion, peeled and cut in half
olive oil
sea salt and fresh ground pepper
Fire Roasted Tomato-Pepper Sauce,
(see recipe page 34)
fresh arugula
olive oil
shredded Asiago cheese
Quick Scan
Shopping
List
Like Turkey? Like us
on Facebook!
1. Prepare pizza dough (see inset)
2. Preheat grill.
3.Coat steaks, peppers and onion in olive oil and season with salt & pepper.
4.Grill steaks over direct medium-high heat just until cooked through or a thermometer probe reads 170°F (77°C). Grill peppers and onions at the same time until charred.
Let steaks and vegetables cool and then cut into cubes.
5.Flour a surface and roll or stretch half of the dough into a 12” diameter circle. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill. Close the lid and cook for about 5-10 minutes until the underside is crisp. Remove from
grill and flip dough so crisp side is facing up.
6.Cover surface with half of the Fire Roasted Tomato-Pepper Sauce.
7.Mix the arugula in a bowl with a teaspoon (5 ml) of olive oil, then spread half on pizza. Add half of the turkey, peppers and red onion, then top with half the cheese.
8.Return to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes or until the bottom is crisp and the cheese is melted. Repeat process for second pizza.
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.3 oz/150 g
Calories
Protein
Carbs
280
13 g
38 g
GREAT TASTE, HEALTHY LIVING 26
Sodium
300 mg
Fat
7g
Dough
1 1/4 oz|8 g pkg
1 cup|250 ml
1/2 cups |125 ml
3 1/2 cups|875 ml
1 tsp|5 ml
2 tbsp|30 ml
fast-acting dry yeast
amber ale
water
all-purpose flour, or more if required
sea salt
olive oil
1. Place the flour and salt in a large bowl. Warm the beer and water to about 120°F (1 -1.5 minutes in the microwave works. It should be hot to the touch but not scalding hot). Mix the yeast with the beer and then add to the flour along with the oil.
2. By hand: Mix until ingredients form into a dough ball. Add more flour if necessary. Then knead for 5-10 minutes until dough is
smooth and elastic.
3. By machine with dough arm: Mix dough on medium to high speed once it balls together; adding more flour if required for 5-7 minutes until dough is smooth and elastic.
4. Place dough in an oiled bowl, cover and let rise in a very warm place for about 30-45 minutes.
Grilled Turkey Pizza with Arugula, Asiago Cheese and Fire Roasted Tomato-Pepper Sauce
“The key to pizza on the grill is cooking with fairly high indirect heat.”
Grilled Turkey Pizza
with Spinach, Sundried Tomatoes
and Goat Cheese
Dough
Page 6&7: Pulled Turkey
Prep time
Makes
20 minutes
2-12” crusts
FROM THE CHEF:
Pizza
Prep time
Cooking time
Serves
20 minutes
20 minutes
4
Pizza
1 lb|450 g
1 tbsp|15 ml To taste
5 cups|1250 ml 2 cups|500 ml
1/2 cup|125 ml 1/2 cup|125 ml
1/4 cup|65 ml
Dough
1 1/4 oz|8 g pkg
1 cup|250 ml
1/2 cups |125 ml
3 1/2 cups|875 ml
1 tsp|5 ml
2 tbsp|30 ml
fast-acting dry yeast
amber ale
water
all-purpose flour, or more if required
sea salt
olive oil
1. Place the flour and salt in a large bowl. Warm the beer and water to about 120°F (1 -1.5 minutes in the microwave works. It should be hot to the touch but not scalding hot). Mix the yeast with the beer and then add to the flour along with the oil.
2. By hand: Mix until ingredients form into a dough ball. Add more flour if necessary. Then knead for 5-10 minutes until dough is
smooth and elastic.
3. By machine with dough arm: Mix dough on medium to high speed once it balls together; adding more flour if required for 5-7 minutes until dough is smooth and elastic.
4. Place dough in an oiled bowl, cover and let rise in a very warm place for about 30-45 minutes.
Grilled Turkey Pizza with Spinach, Sundried Tomatoes and Goat Cheese
Granny’s boneless skinless turkey breast
cut into thin steaks
olive oil
sea salt and fresh ground pepper
baby spinach, lightly sautéed
tomato sauce
sundried tomatoes, diced
(soak in warm water if dried or drain if packed in oil)
goat cheese
pine nuts
1. Preheat grill.
2.Coat steaks in olive oil and season with salt & pepper.
3.Grill steaks over direct medium-high heat just until cooked
through or a thermometer probe reads 170°F (77°C).
Grill peppers and onions at the same time until charred.
Let steaks and vegetables cool and then cut into cubes.
4.Flour a surface and roll or stretch half of the dough into a 12” diameter circle. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill. Close the lid and
cook for about 5-10 minutes until the underside is crisp. Remove from grill and flip dough so crisp side is facing up.
5.Cover surface with half of the tomato sauce, then layer with the
turkey, spinach, sundried tomatoes and pine nuts.
6.Crumble half of the goat cheese on top. Return to the grill and
cook with the lid down over indirect heat for an additional 5-10
minutes or until the bottom is crisp and the cheese is melted.
Repeat process for the second pizza.
“While there are non-stick 12”
pizza pans with perforations
specially designed for the
BBQ, I have found that
using a heated pizza stone or
even placing the pizza dough
directly on the grill works well
too. The key is to have fairly
high indirect heat. Otherwise,
a direct flame will burn the
dough very quickly.”
Quick Scan
Shopping
List
For money saving
coupons, visit our
coupon insert.
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.3 oz/150 g
Calories
Protein
Carbs
310
15 g
45 g
Sodium
410 mg
Fat
7g
GREAT TASTE, HEALTHY LIVING 29
“If something tastes good,
it will taste a heck of a lot better on a stick!”
~ Doug Speirs
Doug Speirs’ Grilled
Turkey Torpedos
Prep time
Cooking time
Serves
10 minutes
20 minutes
6
2 lbs|1 kg
2 tbsp|30 ml
3/4 cup|175 ml
1/2 cup| 125 ml
1 tbsp| 15 ml
1 tsp|5 ml
1/4 4 tbsp|60 ml
1/4 tsp|1.25 ml
1/4 tsp|1.25 ml
1/4 tsp|1.25 ml
1
1 1/2 cups|375 ml
12
Granny’s ground turkey
garlic, minced
onion, finely chopped
red pepper, finely chopped
flat leaf parsley, finely chopped
lemon zest, chopped
lemon, juice only
teriyaki sauce
(Hy’s or other thick glaze-style sauce)
dried oregano
dried basil
sea salt
egg
Panko bread crumbs
short wooden skewers soaked in water
1. Preheat grill.
2. Mix all ingredients in large bowl adding the Panko bread crumbs last. Add just enough Panko so that the mixture isn’t too wet.
3. On a baking sheet, form the mixture into torpedo-shaped kebabs about 4” long and 3/4” thick around each skewer.
4. Oil the grill generously and place the torpedos over direct heat. After 5 minutes, turn them 90°. Flip them over after
another 5 minutes have elapsed; then turn 90° again
after an additional 5 minutes. They should be firm and
fully cooked through or the thermometer probe reads 170°F (77°C).
Recipe courtesy of Winnipeg Free Press columnist Doug Speirs
SERVING: 4.2 oz/120 g
Calories
Protein
Carbs
160
18 g
10 g
GREAT TASTE, HEALTHY LIVING 30
Sodium
340 mg
FROM THE CREATOR
DOUG SPEIRS:
“When asked to develop a
recipe for Great Tastes, Healthy
Living, the first thing that
popped into my mind was
(dramatic pause) Turkey on
a Stick because “If it’s on a
Stick, I’ll eat it”. I created this
delicacy at home via the
technique of taking globs of
ground turkey, forming them
into tiny meat torpedoes,
jabbing them with wooden
skewers, then slapping them
on the grill, slathering them
with teriyaki sauce and serving
with a little tzatziki sauce.”
On the grill
The Grill Masters
Quick Scan
Shopping
List
Fat
5g
Doug Speirs’ Grilled Turkey Torpedos
Garlic Sesame Turkey Steak
Prep time
Cooking time
Serves
10 minutes
20 minutess
4
1.5 lb|675 g
2 tbsp|30 ml 1 tsp|5 ml 2 tbsp|30 ml 2 tbsp|30 ml
2 tbsp|30 ml
2 tsp|10 ml
2 tsp|10 ml
2 tbsp|30 ml
2 tsp|10 ml
4-6 bunches
1 package
2 tsp|10 ml
“This Asian-style marinade is a little
different from the typical barbecue recipe.”
Page 6&7: Pulled Turkey
Granny’s boneless, skinless turkey breast,
cut into steaks
vegetable oil
sesame oil
honey
ginger, finely chopped
garlic, finely chopped
Chinese five spice
rice vinegar
soya sauce
sesame seeds
baby bok choy
oyster or shitake mushrooms
sea salt
1. Preheat grill.
2. Combine oils, honey, ginger, garlic, five spice, rice vinegar, soya sauce and sesame seeds in a bowl.
3. Mix half the marinade with steaks and the other half with bok choy and mushrooms.
4. Grill steaks over direct medium-high heat for about 10 minutes until a thermometer probe reads 170°F (77°C).
Remove from grill, cover loosely with foil and let stand for 10-15 minutes before serving.
5. Grill vegetables over direct medium-high heat for about 4
minutes per side. Extra vegetable marinate can be drizzled over vegetables and steaks during cooking.
FROM THE CHEF:
“To cut turkey breast into
steaks, I first cut off the tip of
the breast which makes one
nice steak that is about 1/2“
thick. The remaining piece can
be cut cross-section into 2-3
additional 1/2“ steaks.”
Quick Scan
Shopping
List
Join Granny’s Online
Community! Visit
Granny’s website for
more information.
Recipe courtesy of Chef Jason Wortzman
SERVING: 7.0 oz/200 g
Calories
Protein
Carbs
160
20 g
9 g
GREAT TASTE, HEALTHY LIVING 32
Sodium
280 mg
Fat
5g
Garlic Sesame Turkey Steak
“I prefer simple seasoning
when I roast a turkey.”
Barbecued Turkey
with Fennel & Dried Blueberry Stuffing
Page 6&7: Pulled Turkey
Prep time
Cooking time
Serves
20 minutes
60 minutes
6-8
Barbecued Turkey
1
Fresh Granny’s Grade A turkey
To taste salt, pepper & paprika
1. Charcoal Barbecue Method: Build up hot coals around a
drip pan placed in the centre of the barbecue’s bottom section. Place turkey directly on the grill above the drip pan. Cover, open all vents and add extra coal as required.
2. Gas Barbecue Method: Roast the turkey in a shallow foil
pan either on very low or indirect heat. The barbecue should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results.
Grilling should take about 1 hour per kg or 20 minutes per
pound of turkey. A meat thermometer should read 170°F (77°C) when the bird is done.
Fennel & Dried Blueberry Stuffing
2 tbsp|30 ml
olive oil
1/2 cup|125 ml white onion, peeled & halved
1 cup|250 ml fennel (anise) bulb, fronds and root removed,
then halved
1/2 tsp|2.5 ml
sea salt
1/4 tsp|1.25 ml freshly ground black pepper
1/2 tsp|2.5 ml
fresh parsley, chopped
6 cups|1.5 ltrs
white & whole wheat bread, cubed (not too fresh)
1/4 cup|65 ml
shelled pumpkin seeds, toasted and coarsely chopped
1/4 cup|65 ml
dried blueberries, Saskatoon berries or cranberries
2 cups|500 ml
homemade or low sodium chicken stock or turkey stock
2 tbsp|30 ml
pan drippings from turkey
FROM THE CHEF:
“I prefer simple seasoning
when I roast a turkey. I wash
the bird and then pat it dry
inside and out with a paper
towel. Then, I season the
inner cavity, breast, back and
legs with sea salt and freshly
ground black pepper,
sometimes adding paprika
as well.”
“I always cook stuffing
separately, adding turkey
drippings from the pan at the
end.”
Quick Scan
Shopping
List
Follow Granny’s on
Twitter!
1. Grease a foil loaf pan with olive oil or line it with
parchment paper.
2. Mix onion and fennel with 1 tbsp oil and grill until lightly brown; let cool.
3. Dice onion and fennel, then mix with all remaining
ingredients except drippings.
4. Place mixture into pan and barbecue for 1 hour.
5. When turkey is done, drizzle pan drippings over stuffing and return to barbecue at low heat until ready to serve.
Barbecued Turkey with Fennel & Dried Blueberry Stuffing
Recipe courtesy of Chef Jason Wortzman
SERVING: 2.6 oz/75 g - Fennel & Dried Blueberry Stuffing
Calories
Protein
Carbs
Sodium
Fat
150
3 g
14 g
270 mg
9g
GREAT TASTE, HEALTHY LIVING 35
Grilled Turkey Breast
“Our new Seasoned, Boneless Turkey Breast is
a great way to go ‘BIG’ when barbecuing.”
with Fire Roasted Tomato-Pepper Sauce
& Manchego Cheese
Cooking time
Serves
45-90 minutes
4
1
1/2 cup|125 ml
2 tbsp|30 ml
6 thick slices
Page 6&7: Pulled Turkey
Granny’s Seasoned, Boneless Turkey Breast
Fire Roasted Tomato-Pepper sauce
(see recipe, below)
fresh flat leaf parsley, coarsely chopped
Manchego cheese
FROM THE CHEF:
1. Preheat barbecue to medium-high. Place roast directly on grill (skin-side up) over indirect or low heat with the lid down.
2. If frozen, cook for approximately 90 minutes. If thawed, cook for approximately 45 minutes. Cook to a minimum internal temperature of 170°F (77°C).
3. Place cooked breast on a 10 inch piece of foil or a foil pie plate. Add parsley to the Fire Roasted Tomato-Pepper sauce and coat the breast with sauce. Top with sliced cheese and cook with lid down for an additional 5 minutes or until the cheese has melted.
4. Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.
Quick Scan
Shopping
List
Fire Roasted Tomato-Pepper Sauce
Prep time
Cooking time
Makes
5 minutes
30 minutes
3 cups/750 ml
1
1 1 2.2 lbs|1 kg 1 tbsp|15 ml 5 cloves
1/4 cup|65 ml
1 cup|250 ml
1
jalapeno pepper
red bell pepper, cored and quartered
red onion, peeled and cut in half
fresh roma tomatoes
olive oil
garlic
balsamic vinegar
water
bay leaf
SERVING: 4.4 oz/125 g
Calories
Protein
Carbs
190
21 g
2 g
GREAT TASTE, HEALTHY LIVING 36
Sodium
470 mg
“Our new Seasoned Boneless
Turkey Breast is infused with
flax oil which keeps it very
moist and juicy on the BBQ
and adds super healthy Omega
3 fatty acids at the same time.
It is a great way to go ‘big’
when barbecuing and it can be
dressed up with a multitude of
sauces and glazes. Try it with
your favorite BBQ sauce or one
of our recipes.”
1 lb|450 g
1 tsp|5 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
1/2 tsp|2.5 ml
1/4 tsp|1.25 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
To taste
fresh tomato, coarsely chopped
mild paprika
ground cumin
dried oregano
ground coriander
cinnamon
dried chili flakes
sea salt
fresh black pepper
Wash and dry peppers, onion pieces and tomatoes. Coat them with olive oil in a
bowl and place them over direct medium heat on the grill. Char them on all sides
until they are cooked through. Wrap individual garlic cloves (still in their skin) in
foil and bake them over indirect heat until they are soft (about 20 minutes).
Place peppers, onion and tomato in a medium saucepan along with vinegar,
water and spices. Squeeze garlic out of its skin and add to pot. Simmer ingredients
for 10 minutes then purée with a blender and strain out seeds and skin.
Return to pot and simmer until desired thickness is achieved.
Recipe courtesy of Chef Jason Wortzman
Fat
10 g
Grilled Turkey Breast with Fire Roasted Tomato-Pepper Sauce & Manchego Cheese
“The intense dried cranberry &
spices are a great match for
grilled turkey.”
Tasty Seasoned,
Boneless Turkey
Breast
1
Granny’s Seasoned,
Boneless Turkey Breast
1 batch Granny’s BBQ sauce
1. Preheat barbecue to medium-
high. Place roast directly on grill (skin-side up) over
indirect or low heat with the
lid down.
2. If frozen, cook for
approximately 90 minutes.
If thawed, cook for
approximately 45 minutes.
Cook to a minimum internal
temperature of 170°F (77°C).
3. Brush generously with one of
Granny’s glazes or sauces, turn
and brush on bottom as well.
Cook for 2.5 minutes on each
side.
4. Remove from grill, cover
loosely with foil and let stand
for 10-15 minutes before
slicing.
Seasoned Turkey Breast with Dried Cranberry BBQ Sauce
Seasoned Turkey Breast with
Dried Cranberry BBQ Sauce
Prep time
Cooking time
Makes
15 minutes
15 minutes
3 cups|750 ml
Dried Cranberry BBQ Sauce
1 cup | 250 ml
cider vinegar
1/2 tsp | 2.5 ml crushed or ground allspice
1/2 tsp | 2.5 ml dried oregano
1/2 tsp | 2.5 ml black pepper
1 tbsp | 15 ml
olive oil
1 cup | 250 ml
diced onion
1 tbsp | 15 ml
garlic, chopped
1 lb | 450 g
fresh tomato, coarsely chopped
2 1/2 cups | 625 ml water
1/2 cup | 125 ml
dark brown sugar
1 tbsp | 15 ml
fancy molasses
1 tsp | 5 ml
sea salt
2 tsp | 10 ml
chipotle peppers in adobe sauce
1 lb | 450 g
dried cranberries
1. Simmer vinegar, allspice, oregano and pepper in a sauce
pan until reduced by half.
2. Sauté onion & garlic in olive oil until golden brown then add tomatoes and cook for an additional 2 minutes.
3. Add tomato mixture & water to vinegar and simmer for 10 minutes.
4. Purée in a blender and strain.
5. Return to saucepan. Add sugar, molasses, salt, chipotle and cranberries and simmer until cranberries are very soft. Blend until smooth and serve over Granny’s Seasoned, Boneless Turkey Breast.
FROM THE CHEF:
“I originally created this sauce
for a Christmas in July
celebration and served it on
turkey skewers wrapped in
pitas. The intense dried
cranberry and spices are a
perfect match for grilled turkey.”
Quick Scan
Shopping
List
Think BIG! Try
Granny’s Seasoned,
Boneless Turkey
Breast.
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.4 oz/125 g
Calories
Protein
Carbs
180
23 g
1 g
Sodium
330 mg
Fat
8g
GREAT TASTE, HEALTHY LIVING 39
Granny’s Thai Glaze
Prep time
Makes
10 minutes
3 cups|750 ml
1 tbsp|15 ml
1 tsp|5 ml
1 tbsp|15 ml
2 tbsp|30 ml
1 tsp|5 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
1 tbsp|15 ml
Quick Scan
Shopping
List
vegetable oil
lime zest
red onion, chopped
brown sugar
fresh ginger, chopped
garlic, chopped
dried red chilies
soya sauce
fresh lime juice
Tasty Seasoned,
Boneless Turkey
Breast
1. Combine all ingredients and puree or mash into a
1
Granny’s Seasoned,
Boneless Turkey Breast
1 batch Granny’s glaze
coarse paste. Serve over Granny’s Seasoned, Boneless Turkey Breast.
Recipe courtesy of Chef Jason Wortzman
SERVING: 1.5 oz/45 g
Calories
Protein
140
0.4 g
Carbs
18 g
Sodium
170 mg
Granny’s Thai Glaze
Fat
8g
Granny’s Honey Mustard
& Tarragon Glaze
Prep time
Makes
5 minutes
3 cups|750 ml
1 tbsp|15 ml 1 tsp|5 ml
1 tbsp|15 ml
1 tbsp|15 ml
1/4 tsp|1.25 ml
Quick Scan
Shopping
List
Dijon mustard
olive oil
honey
fresh tarragon
fresh black pepper
1. Pick leaves from tarragon and discard stems.
2. Chop tarragon leaves and mix with Dijon mustard,
oil, honey and pepper to form a paste. Serve over Granny’s Seasoned, Boneless Turkey Breast.
Recipe courtesy of Chef Jason Wortzman
SERVING: 1.5 oz/45 g
Calories
Protein
120
0.3 g
Carbs
20 g
GREAT TASTE, HEALTHY LIVING 40
Sodium
340 mg
Fat
4.5 g
Curried Turkey Thighs
Granny’s Honey-Mustard & Tarragon Glaze
1. Preheat barbecue to medium-
high. Place roast directly on grill (skin-side up) over
indirect or low heat with the
lid down.
2. If frozen, cook for
approximately 90 minutes.
If thawed, cook for
approximately 45 minutes.
Cook to a minimum internal
temperature of 170°F (77°C).
3. Brush generously with one of
Granny’s glazes, turn and brush on bottom as well.
Cook for 2.5 minutes on each
side.
4. Remove from grill, cover
loosely with foil and let stand
for 10-15 minutes before
slicing.
Shopping Lists:
Grilled Herb-Infused Turkey Pieces – Page 17
Pantry Essentials:
all-purpose flour, balsamic vinegar, bay leaves, brown sugar, butter, chicken or turkey
stock, chili flakes, chili powder, cinnamon, dried basil, dried oregano, eggs, extra virgin
olive oil, fresh lime juice, garlic, ground pepper, honey, maple syrup, mayonnaise, mild
paprika, onion, sea salt, seasoning salt, soya sauce, vegetable oil, wooden or metal
Skewers
3 packages (approx. 1.5 kg) Granny’s turkey pieces, fresh
poultry herbs (sage, thyme, rosemary, parsley), shallots
Cornmeal Turkey Burger – Page 7
3C Turkey Burger with Balsamic Onions
and Gouda cheese – Page 18
Quick Scan
2 packages (approx. 900 g) Granny’s ground turkey thigh,
cornmeal, fresh flat leaf parsley, grainy mustard
Quick Scan
Quick Scan
1 package (approx. 450 g) Granny’s ground turkey thigh,
cumin, curry powder, fresh chives, 1 red onion, balsamic
vinegar, 1 brick Bothwell smoked Gouda, 1 bottle Kansas
City Style smoky barbecue sauce
Cooks Creek Maple Mustard Turkey Nip –
Page 21
Jamaican Jerk Turkey – Page 8
3 packages (approx. 1.5 kg) Granny’s turkey pieces, fresh
ginger, 3 bunches green onion, 2-3 hot chili
peppers, dark rum, ground allspice, fresh thyme
1 package (approx. 450 g) Granny’s ground turkey thigh,
dried cranberries, celery, bread crumbs, fresh rosemary,
fresh sage, Bothwell Gouda, 1 head red cabbage,
1 bunch green onions, cayenne, Dijon mustard
Quick Scan
Quick Scan
Black Bean Turkey Burger with Chipotle Mayo –
Page 22
Maple Mustard Turkey Kebabs – Page 11
2 packages (approx. 1.2 kg) Granny’s turkey thigh, grainy
mustard, balsamic vinegar, fresh chives, arugula, 1 bulb
fennel, grape or cherry tomatoes, pumpkin seeds
Quick Scan
Quick Scan
1 package (approx. 450 g) Granny’s ground turkey thigh, 1 can
black beans, cumin, coriander, chili powder, sliced Bothwell Old
Cheddar cheese, tomato, 2 avocados, 1 head green leaf
lettuce, 1 bunch cilantro, 1 can chipotle chilies in adobo sauce,
lemon juice, sour cream
New Delhi Style Turkey Kebabs – Page 12
Turkey Souvlaki – Page 25
2 packages (approx. 1.2 kg) Granny’s turkey thighs, fresh
ginger, green cardamom pods, thick full-fat yogurt, fresh
mint
2 packages (approx. 1.2 kg) Granny’s turkey thigh, rigani
(Greek oregano), fresh lemon juice, low fat Greek yogurt,
low fat sour cream, cucumber, fresh dill
Quick Scan
Quick Scan
Moroccan Turkey Scaloppini – Page 14
Grilled Turkey Pizza with Arugula, Asiago Cheese
and Fire Roasted Tomato-Pepper Sauce –
Page 26
1 package (approx. 450 g) Granny’s turkey scaloppini,
fresh green beans, quinoa, 1 can chick peas, 1 red pepper,
1 yellow pepper, 1 red onion, slivered almonds, white
balsamic vinegar, fresh oregano, coriander, cumin, cayenne
Quick Scan
GREAT TASTE, HEALTHY LIVING 42
Quick Scan
1 package (approx. 450 g) Granny’s boneless skinless turkey breast,
fast-active dry yeast, 1 can amber ale, 1 yellow pepper, 1 red onion,
arugula, Asiago cheese, 1 jalapeno, 1 red bell pepper, 1 red onion,
roma tomatoes, cumin, coriander
GREAT TASTE, HEALTHY LIVING 43
Grilled Turkey Pizza with Spinach, Sundried
Tomatoes and Goat Cheese – Page 29
1 package (approx. 450 g) Granny’s boneless skinless
turkey breast, fast-active dry yeast, 1 can amber ale,
baby spinach, tomato sauce, sundried tomatoes, goat
cheese, pine nuts
Quick Scan
Doug Speirs’ Grilled Turkey Torpedos –
Page 30
1 package (approx. 450 g) Granny’s ground turkey, 1 red
pepper, flat leaf parsley, 1 lemon, teriyaki sauce, Panko
crumbs
Quick Scan
Garlic Sesame Turkey Steak – Page 32
1 package (approx. 650 g) Granny’s boneless, skinless
turkey breast, sesame oil, fresh ginger, Chinese five spice,
rice vinegar, sesame seeds, 4-6 bunches baby bok choy,
1 package oyster or shitake mushrooms
Quick Scan
Barbecued Turkey with Fennel & Dried
Blueberry Stuffing – Page 35
1 Granny’s Grade A whole turkey, 1 white onion, fennel
bulb, fresh parsley, white & whole wheat bread, pumpkin
seeds, dried blueberries
Quick Scan
Grilled Turkey Breast with Roasted
Tomato-Pepper Sauce & Manchego Cheese –
Page 36
1 Granny’s Seasoned, Boneless Turkey Breast, fresh flat leaf
parsley, manchego cheese, 1 jalapeno, 1 red bell pepper, 1 red
onion, roma tomatoes, balsamic vinegar, fresh tomatoes, cumin,
coriander
Quick Scan
Seasoned Turkey Breast with
Dried Cranberry Barbecue Sauce – Page 39
1 Granny’s Seasoned Boneless Turkey Breast, Cider
vinegar, allspice, fresh tomatoes, fancy molasses, 1 can
chipotle peppers in adobe sauce, dried cranberries
Quick Scan
Granny’s Thai Glaze – Page 40
1 Granny’s Seasoned Boneless Turkey
Breast, 1 lime, 1 red onion, fresh ginger,
fresh lime juice
Granny’s Honey Mustard &
Tarragon Glaze – Page 40
1 Granny’s Seasoned Boneless Turkey
Breast, Dijon mustard, fresh tarragon
GREAT TASTE, HEALTHY LIVING 44
Quick Scan
Thai Glaze
Quick Scan
Honey Mustard
& Tarragon
Looking for a Delicious Casual Dinner?
Cater your event with a BBQ from Danny’s Whole Hog!
New!
Danny’s Whole Hog
is now offering
Pulled Turkey.
TURKEY & BEEF
You know us for our fabulous pulled
Pork, try our new pulled Turkey!
PORK, CHICKEN,
We are the pioneers of Whole Hog BBQ in Manitoba.
With over 30 years experience we are always imitated
and never duplicated.
For full event catering that is high quality but casual, choose
Danny’s Whole Hog BBQ!
We offer succulent pork, tender beef such as prime rib, pork
ribs, and now Granny’s Turkey!
We’ve got it all. Pick it up and do it yourself, or we’ll do it for
you. Whether you have fifty guests or five thousand,
Danny’s Whole Hog can provide a tasty meal and great
service for a terrific price. We even package and leave the
EY & BEEF
leftovers for Pyou!
ORK, CHICKEN, TURK
Plus, each one of your guests can sign up and be
entered to win a $600 BBQ party for up to 30 people!
Enter to WIN your very own
Pulled Turkey dinner for up to 20 people!
Visit www.dannyswholehog.com
and enter.
OR
Like us on Facebook and you’ll
automatically be entered.
restaurant d!
w
e
n
r
u
o
r
fo
h
tc
a
W
’ll be amaze
u
yo
..
r.
e
m
m
u
s
is
opening th
&
BUCK’S
TS
SPOR
GE
LOUN
Y & BEEF
PORK, CHICKEN, TURKE
WWW.DANNYSWHOLEHOG.COM
204.344.5675
om
dannyandbucks.c