Grilled Turkey with Apple Jalapeno Glaze

We host two annual parties every Thanksgiving holiday, the first is an elaborate dinner featuring something like Turducken, Cornish game hens or beef tenderloin in a port reduction sauce. The second is a Left-Over's Party in which everyone brings left overs from their holiday dinner and we create new recipes out of the old.

The LO party is about food, but also to let everyone have a relaxing day with friends before heading back to the grind. Elaborate recipes sit on the back burner to make room for more simple, rustic creations. Most of those recipes never make the blog because it's not the time for photos or  accurate note taking.

One year we ended up with an extra turkey for this party so I cut it into large sections (to save time) and grilled it. An apple jalapeno glaze was created from left over hot apple cider; it was a huge hit as the spicy pepper played on the sweet apple and juicy turkey.

I decided to recreate this dish for the blog because it's a perfect crowd-pleaser for Holiday festivities; this works a simple dinner as well. If there is any left over turkey, it's fantastic on sandwiches. Annual party, Holiday dinner or Sunday tail gating - it's turkey time and Fat and Happy has the recipe for you.

Fat and Happy Food Blog Tips and Techniques:  Most grocery stores sell cut up turkeys for when you aren't cooking the whole family.

Grilled Turkey with Apple Jalapeno Glaze

Bone in turkey breast or full turkey

2 apples (try one tart green and one red)

1 jalapeno, chopped fine

1 tbls brown sugar

2 tablespoons fresh thyme (or sage)

1/2 cup apple cider or water
1 lemon, juiced

Peel and dice up the apples. Place in a small sauce pan along with the chopped jalapeno, brown sugar and apple cider. Simmer until the apples are mushy.

Using an immersion blender to blend the ingredients, adding a little water if the mixture is too dry. The sauce should remain somewhat thick so that it adheres well to the turkey; be careful not to make it too runny. Add in the lemon juice and the fresh thyme, simmer a few more minutes to combine the flavors.

Season the turkey with pepper and seasoning salt, place on the grill and spoon on the glaze (or apply liberally with a brush) covering all sides of the turkey. Turn the turkey often and repeat glazing a few times throughout the grilling process until the turkey is done.

There is various information about the internal temperature of a cooked turkey- the thickest part of the breast should be at 165 degrees. Use a meat thermometer so you can can monitor your bird.

Always remember to let meat rest after cooking before slicing it; cutting it too soon will cause the meat to be dry by letting the juices run out. Depending on the size of your turkey you may have a little extra apple jalapeno sauce left over, serve with the turkey or use on sandwiches the next day.

Grilled Squash

1 squash

2-3 turnips

1 clove garlic
Olive oil

handful of parsley, chopped

a few sprigs of fresh thyme

Peel  and clean the squash, then cut into thick large slices. Peel the turnips and quarter. Mince the garlic and toss with the squash and parsley along with a glug of olive oil.

Place on the grill and turn on all sides to get a nice grill marks. Remove when the squash is tender. Pull the fresh them off of the sprigs, sprinkle the thyme and parsley over the grilled squash. Serve warm.