Barbara Seelig Brown

NJ/NY

Here are some handy cook’s tips for timesaving and efficiency:

Next time you are grilling, try turkey tenderloins, turkey breast cutlets or ground turkey in your favorite recipes. Boneless turkey breast is great as a switch from London Broil, turkey tenderloin for pork tenderloin, turkey breast cutlets for chicken and ground turkey for ground beef.

Cook twice as much pasta or rice as you need for one meal. Grill extra turkey breast or turkey tenderloins and toss with the leftover pasta later in the week. Add extra virgin olive oil and fresh herbs for a quick pasta dish.

Grill extra turkey one day and have another type of turkey dish again later in the week such as tacos, sandwiches or salads.

When marinating for your next party, why not marinade twice as much and freeze ahead for next time.

Don’t guess – use a meat thermometer and your grilled turkey will always be moist and juicy.

Helpful hints for grilling:

1. Preheat the grill for at least 10 minutes or until the inside temperature reaches 500-550°F.

2. Keep the cover closed so that the heat circulates evenly and the grill can impart some of the smoky flavor that many expect.

3. Keep a spray bottle of water nearby to spritz any flare-ups.

4. Use tongs to turn your food to avoid piercing the meat and having juices drip into the flames or coals, which causes flare-ups.

5. Grill presentation side first. Cook food long enough to release itself from the cooking surface to ensure visual appeal.

6. Use an instant-read meat thermometer and check food frequently to ensure proper sanitation and avoid any bacteria buildup. The minimum internal temperatures should be: Poultry – Ground 165°F, Breasts & Tenderloins 160°F.

7. If you use a gas grill, keep a full spare tank on hand to avoid running out of gas while you are sitting on your deck or patio enjoying your lovely backyard surroundings.

Other Delicious Diva Tips:

Tammy Algood
Nashville, TN

Judie Byrd
Dallas, TX

Barbara Snow
Cleveland, OH

Carroll Collins
Boston, MA