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 leftovers (LO) party in which everyone brings leftovers 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 leftover hot apple cider. It was a huge hit as the spicy pepper played on the sweet apple and savory turkey.
I decided to recreate this dish for the blog because it’s a perfect crowd pleaser for holiday festivities. This works as a simple dinner as well. If there is any leftover turkey, it’s fantastic on sandwiches. Annual party, holiday dinner or Sunday tailgating – it’s turkey time and Fat and Happy has the recipe for you!
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 tablespoons 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, add 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 and 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.
Cooking a turkey can be daunting; it’s a huge bird and all sorts of wrong can happen. Just remember that the thickest part of the breast should be at a minimum of 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 dry 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.
- 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, and 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 thyme off of the sprigs and sprinkle the thyme and parsley over the grilled squash. Serve warm.
Fat and Happy Food Blog Tips and Techniques: Most grocery stores sell cut up turkeys for when you aren’t cooking for the whole family.
For more recipes, go to Monique’s blog: FatandHappyBlog.com