A Chill is in the Air

A week ago we were complaining that the air conditioner no longer worked. This morning I was hunting for scarves and sweaters and autumn-weather coats. A beautiful time of year, with the leaves beginning to change and explosions of yellow and orange and red debris blowing up from street’s edges in accordance with the ever changing wind. The briskly dropping temperature keeps us forever guessing; what to wear and what to bring along for later? Someone just complained to me about encountering mosquitos in mid-October – come mid-January we’ll be wishing for the sounds of summer to whisper in our ears as we bask in warmth!!

Cooler weather begets warmer meals. Then the planning kicks in and it’s less about fresh produce, simply tossing together an outstanding yet different salad day after day, and more about cooking (or grilling), and satisfying our inner chill.


The base of this marinade is the rosemary, the honey, the mustard and the pepper, from there you can take this anywhere, or nowhere, and it will still be yummy – just DO NOT overcook the turkey, I can’t stress that enough! Remember: poultry, like meat and fish, continues to cook even after being removed from the heat.

If you aren’t partial to turkey, this is equally delicious on chicken and lamb.

Complete recipe at bottom  ↓↓↓   following photos.

DSC04339Chop fresh rosemary first and then measure ½ cup.



PHOTO - Turkey ingred croppedWhisk together marinade ingredients in a bowl.

PHOTO - Turkey marinade croppedWhile the grilled turkey is resting under tin foil, add vegetable broth to the the marinade and bring it to a boil. Cook for 10 minutes. It will thicken up so add extra water or broth to prevent it from getting too thick.

DSC04346Slice meat after allowing it to rest then toss with the sauce.



3+ lbs boneless and skinless Turkey Breast or Turkey Tenders, 4-6oz each, approximately the same size as boneless chicken breasts

½ cup chopped fresh Rosemary (Rosemary screams cool weather eating to me!)

½ cup Dijon Mustard

½ cup Honey

1 tsp black Pepper

¼ tsp ground Turmeric (good for the brain and no one will even taste it)

¼-½ tsp Smoked Paprika

¼-½ tsp Chili Flakes

Mix all ingredients, except turkey, together in a bowl.

Add turkey and toss to coat. Alternatively, pour the marinade in a ziplock bag and add turkey. Allow to marinate in the fridge at least one hour.

Half hour before cooking, take turkey out of fridge. Heat grill to medium-hot.

Remove turkey from marinade, reserving marinade.

Place turkey on well oiled grill. Do not move it until a nice crust has formed and it flips easily. For a whole turkey breast, grill 12-16 minutes per side, depending on the thickness (internal temperature should read 165º). For turkey tenders or chicken breasts, grill 3-5 minutes per side. Remove from heat and tent lightly with foil for 10-14 minutes before slicing.

While turkey is resting, pour the marinade into a saucepan. Add ½ cup vegetable broth and bring to a boil. Keep sauce at a medium boil for 10 minutes, adding water if it becomes too thick.

Slice turkey. Pour marinade over slices and toss gently to distribute the sauce.

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